Buttery Sourdough Buns

My long cherished dream of being able to bake with sourdough is beginning to take shape. During our Blogging Marathon meet last month, Varada gave me and some others dehydrated sourdough flakes and also shared a whole lot of information about baking with sourdough. I was so excited that I wanted to start right away and so I baked these buttery buns immediately on returning from the trip.

I rehydrated the starter and fed it. Thankfully the starter bubbled up and showed a good rise.

It was hard to contain my excitement though the husband and daughter could not understand why I was dancing around so much over a ball of dough. Like they would understand. I wanted to give the buns some flavour. Usha had gifted us a bunch of spices, one of which was the paella seasoning mix. I loved the aroma and so decided to use that to season these buns. So here is the recipe for these soft and buttery sourdough buns –

Makes 6 medium sized buns


100 gms Fed Starter (See Notes)

200 gms All purpose flour / Maida

4 gms Salt

55 gms Unsalted butter at room temp

95 gms Water at room temp

1-2 tbsp of your favourite seasoning / flavouring


  • Mix the all purpose flour and water in a bowl
  • Cover and set aside for 1 and half hours. This process is called autolyse. Though you can skip it I would recommend it because of the strength it imparts to the dough
  • Add the starter, salt and butter and mix well to form a sticky dough. Cover and set aside
  • The first rise, called bulk fermenting or bulk rise, needs to be for 3-4 hours
  • During the first 2 hours, the dough needs to be stretched and folded every 30 minutes
  • Strech and fold is a technique by which you aid gluten formation and help trap the gases in the dough for a good rise
  • As the name suggests, strech and fold involves stretching the dough on one side and folding it on top of the rest of the dough. This needs to be done on all four sides like an envelope
  • When you stretch be careful to not tear the dough. Stretch gently only till you feel resistance and then fold it on top of the rest of the dough.
  • At each stretch and fold, you will feel the dough developing and the gluten network getting stronger.
  • Once all 4 stretch and folds are done, cover and set aside the dough till it doubles in volume. It should take around 1-2 hours depending on the weather conditions
  • Grease an 8″ cake pan and set aside
  • The next stage is the shaping. Transfer the dough to a lightly floured surface
  • Roll it out into a 1″ thick rectangle without tearing the dough
  • Sprinkle your chosen seasoning or flavour liberally
  • Roll the dough on the longer side into a tight log
  • Cut the log into 6 pieces and place it cut side up in the cake pan
  • Cover and set aside till the rolls puff up in volume, around 1 hour
  • Preheat the oven at 190C
  • Bake for 20-25 minutes till the top is golden brown
  • Unmould and let the buns cool on a wire rack
  • Serve warm
  • Enjoy!


  1. Fed starter means the starter which has been fed and has bubbled up and / or doubled in volume in 6-8 hours
  2. I have used the starter at 50% of the flour weight because I was worried the dough wont rise. You can use anywhere between 20%-40% depending on the taste you prefer. The rising of the dough will be slower as you reduce the ratio of starter to flour.
  3. A higher amount of starter will give true tangy and slightly sour taste. If you like that, you can use around 35-40% starter and /or leave the dough to ferment for longer hours

The result was a soft and buttery bun roll which is perfect for an evening snack. It doesn’t even need a dip because of the flavouring added to the dough.

This is my post for the Blogging Marathon for the theme, ‘Roll and fold like a bun’.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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