“Fantastic sourdough buns for sandwiches! I posted this recipe in the forums and Akillian made them and posted her picture. Don't they look awesome?”
READY IN:
5hrs
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml sourdough starter, proofed and active
  • 44.37 ml butter
  • 118.29 ml milk, lukewarm
  • 2 eggs, beaten
  • 4.92 ml salt
  • 29.58 ml sugar
  • 709.77 ml all-purpose flour (up to half of flour could be whole wheat)

Directions

  1. Stir together all ingredients except flour.
  2. Add flour, mixing until it comes together enough to be turned out and kneaded.
  3. Knead until dough is smooth and satiny (this can be done on a mixer or bread machine, if preferred).
  4. At this point dough may be refrigerated up to 24 hours for a more flavorful bread. Bring dough back to room temperature before contiuing with shaping.
  5. Let dough rest for 15 or 20 minutes and then roll it out to 1/2" thick.
  6. Cut with a 4" round cutter.
  7. Cover and let rise until doubled in bulk.
  8. Bake at 350°F for 15 to 18 minutes.
  9. Cool on wire rack.

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