There’s nothing better than the aroma of freshly baked sourdough buns in the morning! These soft, slightly tangy rolls are packed with flavor, thanks to the slow fermentation process.
Ingredients
For the Dough:
- 100g (½ cup) active sourdough starter
- 250g (1 cup) whole milk, lukewarm
- 50g (¼ cup) unsalted butter, melted
- 30g (2 tbsp) honey or maple syrup
- 1 large egg
- 450g (3 ¾ cups) bread flour
- 7g (1 ¼ tsp) salt
For Topping (Optional):
- 1 egg, beaten (for egg wash)
- Sesame seeds, poppy seeds, or flaky salt
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Instructions
1. Mix the Dough
In a large mixing bowl, whisk together the sourdough starter, lukewarm milk, melted butter, honey, and egg. Add the flour and salt, then mix until a rough dough forms. Let it rest for 30 minutes to allow the flour to hydrate.
2. Knead & Bulk Ferment
Knead the dough until smooth and elastic (about 8–10 minutes by hand or 5 minutes with a stand mixer). Place it in a lightly greased bowl, cover, and let it ferment at room temperature for 6–8 hours, or until doubled in size.
3. Shape the Buns
Turn the dough out onto a floured surface and divide it into 8 equal pieces. Shape each piece into a smooth ball and place them on a parchment-lined baking sheet, spacing them slightly apart. Cover loosely and let them rise for 1–2 more hours, until puffy.
4. Bake the Buns
Preheat your oven to 375°F (190°C). Brush the buns with egg wash and sprinkle with toppings if desired. Bake for 18–22 minutes, or until golden brown. Let cool slightly before serving.
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Serving & Storage
These buns are best enjoyed fresh but can be stored in an airtight container for up to 3 days. Toast them for a warm, crispy bite! They also freeze well for up to a month—just thaw and reheat as needed.
Enjoy your homemade Sourdough Breakfast Buns!
