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I really wanted to have a good sourdough bun recipe so that I no longer had to buy an 8-pack of buns at the store and have the rest go to waste. It is only 3 of us here. I know I could freeze them to keep them, but we never use them in time. When I meal plan for a month, if I have something that requires a bun, I need to plan stuff close to it so I can eventually use them up. This has been frustrating for me since I want to try to make stuff I can freeze to use when needed and not let food go to waste.
I searched for recipes for buns, and this one is my favorite. It is by Moon and Magnolia, and she has great recipes. I wanted to share my experience with her recipe. Below, you will find the recipe I used and my tips that I discovered.
Easy and Delicious Sourdough Buns
Prep Time
15 minutes-12 hours
Cook Time
25 minutes
Serves
8-10
Ingredients
Dough Ingredients
- 200g filtered water
- 100g active, bubbly sourdough starter
- 25g sugar
- 1 egg
- 8g salt
- 450g bread flour
- 8 tbsp unsalted butter, softened and cubed
Egg Wash Ingredients
- 1 egg yolk
- 1tbsp water
- optional: sesame seeds, poppy seeds, everything bagel seasoning
Steps
- Add all of the ingredients to a stand mixer bowl. Then, using the dough hook attachment, mix until the ingredients are combined and create a shaggy dough. Don’t worry about the dough being fully incorporated.
- Cover the bowl with a damp towel and allow to rest for 30 minutes.
- Return the bowl to the mixer. Knead on medium speed until the dough is smooth and elastic and passes the window pane test, which is, if it is stretched thin, you will see light through it without the dough tearing. This process usually takes 10 minutes to achieve. If the dough seems too sticky, then add one tablespoon of flour until it is tacky but no longer sticks to your hands.
- Place the dough in an oiled bowl and cover. Bulk ferment until doubled, about 8-12 hours at room temperature. It is easiest to start the dough the night before to bulk ferment overnight.
- When the dough has doubled, turn it out onto a clean work surface. Divide the dough into 8 equal portions.
- Shape the dough by folding the edges toward the center. Turn it over seam side down and create tension by turning the dough clockwise while gently dragging it on the counter. If you prefer a wide, flatter bun, use your fingertips to gently shape the dough into a disc.
- Line a baking sheet with parchment paper. Gently transfer the dough onto the baking sheet.
- Cover with plastic and allow to rest for a second rise until doubled, about 2-3 hours at room temperature.
- Preheat the oven to 375° F.
- In a small bowl, beat the egg yolk and water, then brush a thin, even coating on the tops and sides of the buns.
- Optional: You can generously sprinkle the tops of the buns with sesame seeds, everything bagel seasoning, poppy seeds, or your other favorite toppings.
- Bake for 25-30 minutes or until golden. – I baked for 25 minutes and added 5 on because they needed a little extra time.
- Serve as is or toasted.
Storage
Once cooled fully, you can store it in an airtight container or bag on the counter or in the fridge. It will be good for 3-5 days. You can also put it in an air sealed bag and freeze it, then take it out and thaw it as needed.
These sourdough buns were delicious. They were fluffy as well. I made 10 this time, and some were smaller, so I’ll either make 8 next time, or if I do 10, I will weigh them out to get a similar size. This was a new recipe for me to try, and I am very excited with how they turned out. This was an easy recipe to follow. If you are looking to make buns at home to help save money, then this is your way to go. Unless we are having a larger get together, this is an excellent way to save money. It is also a lot less ingredients than store bought buns.
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