Sourdough Buns
Soft and fluffy sourdough buns are perfect for sandwiches or your summer BBQs. These fermented rolls make great hamburger buns.
Ingredients
- 1/2 cup sourdough starter (active and bubbly (113g))
- 3/4 cup warm water (177g)
- 3 cups all-purpose flour (420g)
- 1/4 cup melted coconut oil or butter (60g)
- 3 tablespoons honey (63g)
- 1 teaspoon salt (6g)
- 1 egg
- 1 egg yolk
- 1 tablespoon water
- sesame seeds (optional)
Directions
- 1
In a stand mixer with a dough hook, add sourdough starter, warm water, all purpose flour, melted butter or coconut oil, honey, salt and egg. Knead for 5-10 minutes with dough hook until smooth and elastic.
- 2
Place dough in a greased bowl and cover with a damp towel or plastic wrap for 8 hours.
- 3
Transfer the dough to the refrigerator and chill covered overnight.
- 4
Divide the dough into eight equal pieces.
- 5
Shape the buns by creating a flat surface on top and tucking the remaining dough underneath. I also like to create a little tension by rotating each bun slightly on a lightly floured surface.
- 6
Cover the buns with plastic wrap or a damp tea towel and allow to rise until doubled.
- 7
Beat the egg yolk and water and brush the tops of the buns with the mixture.
- 8
Sprinkle with sesame seeds. (optional)
- 9
Bake the buns for 25-30 minutes at 350 degrees. You want them to be golden on top.