This how-to guide will give you the steps you need to make your own Sourdough Buns.
Servings 18 buns
3.5-inch ROUND CUTTER
- 5 cups Flour (650g)
- 2½ cups Sourdough Starter (active) (450g)
- 1¼ cup Milk (300g)
- ¾ cup Water (175g)
- ½ cup Butter (100g)
- ¼ cup Honey (75g)
- 1½ tsp Salt (10g)
Melt butter, add to large mixing bowl. Add honey, mix. Add milk and water, mix. Add starter, mix. Add flour and salt, mix for 2 minutes. Cover and let rest for 1 hour.
Stretch and fold the dough every 30 minutes for a total of 4 times. Covering dough after stretch and folds.Stretch & Fold: grab one side of the dough, while in the bowl, lift and fold over. Quarter turn the bowl and repeat this four times for each stretch and fold.
Preheat oven to 420° F.
Roll out dough ¾" thick on floured surface. Cut out 18 buns. Place buns on parchment paper lined baking trays. Bake for 30 minutes @ 420° F. Remove from oven and let rest until cool.
Put into container, paper bag, or freezer bag, ensuring to vent if the bags get moist.
Calories: 228kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 248mg | Potassium: 62mg | Fiber: 1g | Sugar: 5g | Vitamin A: 185IU | Calcium: 26mg | Iron: 2mg