Sourdough buns are soft, fluffy, and slightly tangy bread rolls made using a natural sourdough starter. They have a distinctive flavor, thanks to the wild yeast and bacteria used to ferment the dough, which imparts a deep, complex taste. These buns are perfect for sandwiches, burgers, or as a side to your favorite meal. Whether you’re a sourdough enthusiast or a beginner baker, making sourdough buns at home is a rewarding experience.
Quick Facts
| Course | Bread/Buns |
|---|---|
| Cuisine | American/European |
| Difficulty | Medium |
| Servings | 12 Buns |
| Prep Time | 20 minutes (excluding proofing) |
| Cooking Time | 25-30 minutes |
| Calories | 180 calories per bun |
Equipment Needed
Before you start baking, gather all the necessary equipment to make the process smoother:
- Mixing Bowl: For combining ingredients.
- Stand Mixer (optional): To knead the dough easily, but you can also do it by hand.
- Measuring Cups and Spoons: For precise ingredient measurements.
- Dough Scraper: To shape and move the dough.
- Baking Sheet: For baking the buns.
- Parchment Paper: To line the baking sheet.
- Clean Kitchen Towel: To cover the dough during proofing.
- Oven: Preheated to 375°F (190°C) for baking the buns.
Ingredients
You will need the following ingredients to make these delicious sourdough buns:
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup warm water
- 1 tablespoon sugar (optional, for a slightly sweeter flavor)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil or melted butter
- 1/4 cup milk
- 1 large egg (for egg wash, optional)
Instructions
- Activate the Sourdough Starter:
- In a small bowl, mix the sourdough starter with warm water and sugar. Let it sit for about 15 minutes to become bubbly and active.
- Mix Dry Ingredients:
- In a large mixing bowl, combine the flour and salt. Make a well in the center.
- Add Wet Ingredients:
- Pour the activated starter mixture, olive oil (or melted butter), and milk into the well. Mix everything together until a rough dough forms.
- Knead the Dough:
- Transfer the dough onto a floured surface and knead for about 8-10 minutes, or until it’s smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes.
- First Proofing:
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 3-4 hours, or until it doubles in size.
- Shape the Buns:
- Punch down the dough to release air bubbles, then divide it into 12 equal portions. Shape each portion into a ball and place them on a baking sheet lined with parchment paper, ensuring they are close together but not touching.
- Second Proofing:
- Cover the buns with the towel and let them proof for an additional 2-3 hours until puffed and soft.
- Bake the Buns:
- Preheat your oven to 375°F (190°C). Optionally, brush the tops of the buns with an egg wash (1 egg beaten with 1 tablespoon of water) for a golden finish.
- Bake for 25-30 minutes, or until golden brown on top and hollow when tapped on the bottom.
- Cool and Serve:
- Let the buns cool on a wire rack before serving.
Essential Note
- Sourdough Starter: Make sure your starter is active and bubbly. If it’s not, give it a feeding 4-6 hours before you begin baking.
- Proofing Time: Proofing times can vary based on the temperature of your kitchen, so be patient and let the dough rise until it has doubled in size.
- Egg Wash: This is optional, but it gives the buns a shiny, golden finish.
Nutrition Facts
Here’s a breakdown of the nutrition in one sourdough bun:
| Nutrient | Amount per serving (1 bun) |
|---|---|
| Calories | 180 |
| Carbohydrates | 35g |
| Protein | 5g |
| Fat | 3g |
| Saturated Fat | 0.5g |
| Polyunsaturated Fat | 0g |
| Monounsaturated Fat | 2g |
| Trans Fat | 0g |
| Cholesterol | 10mg |
| Sodium | 300mg |
| Potassium | 120mg |
| Fiber | 2g |
| Sugar | 3g |
| Vitamin A (IU) | 20 IU |
| Vitamin C (mg) | 0mg |
| Calcium | 30mg |
| Iron | 1mg |
Recipe Notes
- If you don’t have a sourdough starter, you can buy one online or ask a friend to share theirs. You can also try using a commercial yeast substitute, but the flavor will differ.
- These buns can be stored in an airtight container for up to 2 days at room temperature or frozen for up to 3 months.
- To keep your buns soft and fresh, warm them briefly in the oven before serving.
Cooking Tips and Tricks
- Starter Health: Always make sure your starter is active and bubbly. If it’s not, it might not rise the dough properly.
- Temperature Control: Sourdough is sensitive to temperature. If your kitchen is cold, the dough might need longer to rise, so be patient.
- Flour Substitutes: You can experiment with whole wheat flour for a healthier alternative, but expect a denser texture.
- Don’t Rush Proofing: Let the dough rise fully to develop the best flavor. Proofing is key to getting the perfect texture.
- Baking Time: Keep an eye on your buns as oven temperatures vary. If they brown too quickly, cover them with foil for the remaining baking time.
Conclusion
Sourdough buns are the perfect balance of chewy, tangy, and soft, making them an ideal choice for any meal. Whether you’re using them for sandwiches, burgers, or enjoying them on their own, this recipe offers a wonderful homemade touch. With the right ingredients, patience, and love for baking, you’ll soon master the art of making sourdough buns from scratch. Enjoy the process, and savor the results with your loved ones!
