Sourdough buns are quick, easy, and delicious. Perfect anytime you want fresh bread for dinner, without taking the time to make a proper loaf of sourdough bread. They are also a great way to use up extra sourdough starter or discard!
A Quick Bread recipe
Rather than using the natural sourdough yeast to rise the bread, it uses the acidity of the sourdough starter. Once the starter is mixed with baking soda it starts to rise.
Using sourdough starter gives these buns a well-developed gluten structure. So they are more bread-like than cake-like.
It’s the perfect recipe for using up a lot of sourdough starter or sourdough discard!
How to serve sourdough buns
Honestly, these buns are a great all-purpose recipe. Ideal for anytime you want fresh bread without the effort of a long sourdough rise.
These buns are soft, with a light gluten structure. Here’s how we serve them:
- quick and easy dinner rolls
- small sandwiches
- sloppy joes
Quick Sourdough Buns
These soft and delicious buns are quick and easy to make. They are also a great way to use up a LOT of extra sourdough starter.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 buns 1x
- Category: Bread
- Method: Sourdough
- Diet: Vegetarian
- 2 cups sourdough starter (see notes)
- 2 Tbsp melted butter (or oil)
- 2 tsp sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 – 1 1/2 cups flour
- 1 egg
- 1 Tbsp water
- A pinch salt
- Preheat the oven to 375 F.
- Combine the sourdough starter with the melted butter in a large bowl. Add the sugar, baking soda, salt, and 1 cup of flour. Mix until the dough starts to form.
- Add more flour, as needed, to make a soft dough. Knead the dough a few times to bring it together. However, don’t over knead. The goal is to bring the bread together, without making a strong gluten structure.
- Roll the dough out on a floured surface until it is 1 cm thick. Using a biscuit cutter, cut out as many circles as you can. The scraps of dough can be quickly kneaded together and hand-formed into 1 or 2 more circles.
- Lay the biscuits out on a greased baking sheet and leave them in a warm place to rise for at least 1 hour. They only need to double in size, as they will continue to puff up when baking.
- Beat together the egg, water, and salt to make an egg wash. Brush the tops of the biscuits with the egg wash. You can also sprinkle on some seeds or other toppings. See notes for options.
- Bake for 20 min, until the buns are cooked through and browning.
- You will need excess sourdough starter to make these quick buns.
- The egg wash is perfect for sticking toppings to your buns. Feel free to sprinkle on sesame seeds, poppy seeds, or grated Asiago cheese.
Keywords: leftover starter, excess starter, quick, easy, vegan, egg free, dairy free, 10 ingredients or less, spring, summer, holidays