Sourdough Buns

I finally made some very good buns with my sourdough starter. I had been using the same hamburger bun recipe for 30 years and this one just replaced it. These were still not sour enough for me but I have starter aging and I think eventually I will be able to get the exact taste I want.

The Recipe:

4-5 c. flour
1 1/2 c. water
1/2 c. sourdough starter
1 tsp. instant rise yeast
1 T. honey
1 tsp. salt
olive oil to coat the bowl
1 egg beaten with a tsp. of water for brushing the rolls

Put the water, starter, honey, yeast and salt into your mixer bowl. Gradually add flour (you might not use all of it) into the liquid until the dough pulls away from the side of the bowl. The amount of flour depends on how wet your starter is. Knead until you have a smooth elastic dough. Place it in a slightly oiled bowl and cover with plastic wrap and set it aside until it doubles in bulk. Separate it into 16 balls and shape them into nice tight round balls. Cover with a towel and allow to rise for about an hour or until doubled. Brush with beaten egg. You can also top with poppy seeds, sesame seeds, sea salt or all three. Bake at 350 degrees for approximately 20 minutes. They should be golden. Remove from oven and cool on a rack.

Put the starter, water, salt, honey and yeast into your mixing bowl.

Slowly add the flour and beat until the dough forms a ball and pulls away from the sides of your mixing bowl.

Place the dough in an oiled bowl and roll it over to cover the dough with a light coating of oil.

Cover it with plastic wrap and allow to proof.

This really rises so keep and eye on it so it doesn't spill over the sides of the bowl.
Gently press it down to deflate.

Lightly coat your counter with flour.

Dump the dough out of the bowl onto the flour.

Shape it into a long log.

Cut it in half.

Then cut each half in half.

Keep dividing pieces in half until you have 16 pieces. These will make the perfect sized hamburger bun. If you want them smaller, continue to divide.

Form them into nice round balls and place them on a parchment lined cookie sheet.

Cover them and let them proof until doubled in size. Just before baking, brush them with the beaten egg and add toppings.

Bake at 350 degrees for about 20 minutes.

This produces a very nice crumb.

If you place them too close together this is what happens. Gently pull them apart to separate.


Pricilla said…
You would separate a pair that so obviously love each other?!

Rosemary said…
Jaz you are not good for my waist line LOL..... these look so good. Homemade bread is a weakness.
These buns look luscious. Bread thingies are a great weakness of mine, loving to dip them as chips, into chili, soup, gravy....sigh!

Thanks for this awesome recipe.


xoxo to "Teddy Queen of Fried Clams".
I'm making these tomorrow as well as The Big Balls. Isaac is ready to get started.
Anonymous said…
They do look great! I´ve never thought of doing buns with sourdough. They´d be great to breakfast!

Have a great day now!
Sharon Lovejoy said…
OH SHOOT! ANOTHER good recipe for my skinny husband to try on me. I am going to look like a basketball. Dang it.

Sharon Lovejoy Writes from Sunflower House and a Little Green Island
o boy....these look wonderful...john is smiling...

i am printing this out right now...

bbq burgers for the weekend

Your blog is a dangerous thing to look at when you're on a diet... but I just can't help it! So delicious :) ♥
Verde Farm said…
Oh my goodness--they look fabulous. Do you ship?
Teresa said…
I so wish I had time to bake bread more often (like all the time). There is nothing better than that smell and taste of fresh bread from the oven.
Dirgesinger said…
Oh my goodness, these look WAY better than what I buy at the store.:)
Kallan said…
Jaz, this is awesome. I looked but couldn't find your starter recipe.. can you either direct me to it or perhaps share? Thank you so much!
Mina said…
They look wonderful. I wish I had the patience to make the starter and give this a whirl.
Unknown said…
This was the first recipe I made with my sourdough starter. I used whole wheat flour and they came out fabulously! Definitely a make again recipe.