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Sourdough Buns

How to make Sourdough Buns with leftover over sourdough starter that are light and airy (like a brioche bun)  in about 2 1/2 hours from start to finish, with only 20 minutes of hands-on time. 

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How to make Sourdough Buns with sourdough starter  (or sourdough discard) that are light and airy (like a brioche bun)  in about 2 1/2 hours from start to finish, with only 20 minutes of hands-on time. 

Scale

Ingredients

Instructions

  1. Mix warm milk, unfed sourdough starter, oil, and egg in a large bowl (or stand mixer).
  2. Mix in salt, sugar,  instant yeast and flour.
  3. Combine with fork to form a ball and kneed for 5-6 minutes with a wet hand, (or dough hook).The dough will be sticky – resist the temptation to add more flour (which will result in a heavy bun).  (Alternatively,if mixing by hand, you could do the “stretch and fold ” technique (see 1st video) from the sourdough bread recipe. Do 2-3 sets, 15 minutes apart )
  4. Oil the dough in the bowl, cover, place in a warm spot (70-80 F) and let double, 1 – 1 1/2 hours.
  5. On a floured surface, gently divide into 6 pieces, form into balls and place on a parchment-lined sheet pan.
  6. Let rise again, 30-45 minutes, while you preheat oven to 375F
  7. Brush with an Egg Wash, sprinkle with salt and seeds, and bake 20-22  minutes, on the middle rack until perfectly puffed and golden!

Notes

If using regular active dry yeast, mix the yeast with warmed nut milk first until dissolved, let stand 10 minutes before adding starter, oil and egg.  NOTE: Rise time will double.

If making ahead store in a zip lock bag, for freeze for later.

Keywords: sourdough buns, sourdough brioche buns, sourdough discard recipes

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