Sourdough Buns

Sourdough buns with a tangy bite and a buttery crust. This recipe uses both sourdough starter and commercial yeast, which gives you the signature sour flavor without gambling on your starter’s strength to carry the whole rise.

The dough is simple: yeast dissolved in warm water, then starter, sugar, salt, and flour mixed until you’ve got a workable dough. One rise until doubled, then roll it out ¾ inch thick and cut rounds with a biscuit cutter.

Here’s the good part: each bun gets dipped in melted butter on both sides before hitting the baking pan. Place them touching for soft sides, or spaced apart for a crustier edge. Fifteen minutes of proofing and 20 minutes in a hot oven and you’ve got fresh buns.

Kitchen Tips

• Use an active, bubbly sourdough starter. A sluggish starter adds sourness but no lift.
• Roll the dough evenly to ¾ inch. Thinner buns overbake and turn hard. Thicker ones stay doughy in the center.
• Dip in melted butter generously. It creates a golden, slightly crispy exterior while keeping the inside pillowy.
• For sandwich buns, space them about 1 inch apart on the pan so they develop a light crust on all sides.

Variations

• Add 2 tablespoons of dried rosemary or garlic powder to the dough for a savory herb bun.
• Brush tops with an egg wash and sprinkle sesame seeds before baking for a classic burger bun look.
• Replace ½ cup of all-purpose flour with whole wheat flour for a heartier, nuttier bun.