Sourdough Buns
Yield
12 bunsPrep
10 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
yeast, active dry
|
|
| ⅓ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
sourdough starter
|
* |
| 5 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
yeast, active dry
|
|
| 79 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
sourdough starter
|
* |
| 1.3 | l |
all-purpose flour
|
|
| 59 | ml |
butter
|
|
Directions
Dissolve yeast in 2 cup lukewarm water.
Add sugar, salt, starter, and flour.
Cover; let rise to doubled.
Roll out dough to ¾ in thick.
Cut with biscuit cutter.
Dip both sides in butter. Place on well-greased baking pan.
If touching will be soft, if not, will have crust.
Let rise 15 min. Bake at 375 for 20 min.
