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sourdough buns baked golden brown in a pan and brushed with butter
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4.67 from 3 votes

Sourdough Buns

These sourdough buns are made with minimal ingredients, but are full of rich flavor. They're a welcome addition to any hamburger and even make a great dinner roll.
Prep Time1 day
Cook Time30 minutes
Course: Bread
Cuisine: American
Keyword: sourdough
Servings: 12 buns

Ingredients

For the dough:

  • 1 cup (240g) milk any kind
  • 1/4 cup (60g) water
  • 2 tablespoons (28g) grass-fed unsalted butter or vegan butter (plus more for topping)
  • 1 cup (200g) active bubbly starter *see notes
  • 2 tablespoon s (24g) granulated sugar (or coconut sugar)
  • 3 3/4 cups (450g) bread flour (I like King Arthur Bread Flour)
  • 1 teaspoon (5g) sea salt

For the egg wash:

  • 1 tablespoon water
  • 1 egg

Instructions

  • Make the dough: Start by warming the milk, water and butter together in the microwave (about 1 minute). 
  • Add the sourdough starter and sugar to a mixing bowl with the paddle attachment and mix to combine. Slowly add the warmed milk mixture then slowly add the bread flour and salt, about 2 minutes. It should be a wet dough.
  • Scrape down the sides, cover with the towel and let it rest for 30 mins. (don't forget to replenish your starter!)
  • Switch to the dough hook and knead for about 6 minutes until the dough becomes smooth. You could also knead it with your hands on a gently floured surface.
  • Bulk rise: Transfer the dough to a greased bowl and cover with a towel. Place in a warm spot to rise for 8 hours.
  • Shape and 2nd rise: Gently grease a 9x13 inch baking pan. Remove the dough from a lightly floured surface and gently shape the dough into a rectangle. Divide the dough into 12 pieces (or 8 if you want bigger buns). Gather the ends and fold into the middle, then pinch the dough together. 
    hand pinching sourdough bun dough together before rolling and baking
  • Flip the dough over and gently roll to give the buns a soft surface. Transfer them all to the prepared baking pan.
    hand rolling sourdough bun dough into a smooth ball before baking
  • Cover and rise for another 30 mins - 1 hour (dough will expand but not double)
  • Bake: Whisk together the egg and water then brush the tops with egg wash then bake at 400°F for 25-30 minutes, or until the buns are a deep golden brown. Brush gently with butter or vegan butter if desired. Serve warm or at room temperature with your burgers. They will last up to 2 days!

Notes

Active bubbly starter is a starter that has been fed and is at it's peaked by doubling in size with large bubble on the surface (anywhere from 2-8 hours after feeding)
See blog post for the baker's schedule to help you know when to start the process, depending on when you want the rolls. 
For larger buns: divide dough into 8 and shape. Bake for approximately 5 minutes longer.

Nutrition

Serving: 1bun | Calories: 202kcal | Carbohydrates: 40g | Protein: 6g | Fat: 1g | Sodium: 211mg | Fiber: 1g | Sugar: 2.1g