These buttery sourdough buns is a lovely dish to make for sourdough baking beginners. These rolls are easy and can be made within a day. In the world of sourdough that is as close to instant food as you can come to 🙂 These buns are baked in a cake tin which benefits a beginner because you then don’t need to worry about oven spring and perfect structure of the dough.
These buns are lovely for an evening snack or an early supper. Pair it with a soup or salad and you have an easy and tasty meal.
Why I love this bread?
I like baking this bread on the lazy days – when you want some bread but it takes too long. I start in the morning to have it late evenings. It does not require too much hands on time. You can even get away with fewer stretch and folds for this dough. Since we are not baking a loaf, the dough can do with only 2 stretch and folds. So you can knead it and forget it for quite sometime.
Another thing I like to do is use a hand mixer to mix in the starter and butter to this dough. There is a reasonable amount of butter in this recipe. Kneading by hand is going to make things slightly messy. So I find it easier to use a hand mixer and get done with the mixing and kneading within 5-7 minutes.
Options & Variations
I have made this recipe previously with around 50% starter and this time I have used only 20%. It has worked well both times. So you can use more starter if your starter is relatively young.
The fillings in your sourdough buns are left to your imagination. Any sandwich spread you like or some chutney will also work. I love cheese and so I have added some with the fillings and also some on top of the rolls. But that is totally optional and left to your choice.
Buttery Sourdough Buns
- OTG or MIcrowave Oven to bake
- 8: cake tin
For the starter
- 20 gms Unfed starter
- 20 gms all-purpose flour
- 20 gms water
For the dough
- 300 gms all-purpose flour
- 150 gms water
- 55-70 gms Butter (salted / unsalted) at room temperature
- 7-8 gms salt
- 3-4 tbsp Marinara sauce
- 2-3 tbsp Mozarella cheese
- Mix the unfed starter, flour and water in a transparent jar. Ensure no dry flour remains. Cover and set aside till it doubles in volume. It should take around 3-4 hours
- Mix the all purpose flour and water in a bowl and set it aside till the starter is ready
- Add the starter, salt and butter and mix well to form a sticky dough. Knead the dough for 5-7 minutes with a hand mixer to ensure the dough is smooth.
- Stretch and fold is a technique by which you aid gluten formation and help trap the gases in the dough for a good rise It 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
- The dough needs to be stretched and folded 2-3 times in the first 2 hours.
- Once the stretch and folds are done, cover and set aside the dough rises significantly in volume. It should take around 1-2 hours depending on the weather conditions
- Transfer the dough to a lightly floured surface. Roll it or spread it out into a 1" thick rectangle without tearing the dough.
- Spread the marinara sauce over the entire dough leaving half an inch from the edges. Sprinkle the cheese on top
- Roll the dough on the longer side into a tight log
- Cut the log into 7 pieces and place it cut side up in the greased cake tin
- Cover and set aside till the rolls puff up in volume, around 1 hour
- Preheat the oven to 200C
- Bake for 25-30 minutes till the top is golden brown
- Unmould and let the buns cool on a wire rack. Serve warm.