Soft and Light Sourdough Dinner Bun Recipe
I have tried my fair share of sourdough buns…while they are delicious, they are often way too dense. Too chewy. Or take way too much effort to make. These buns are based on my Soft Sourdough Master Recipe, which makes it easy to make the same dough recipe- and get really good at making it…and then use that dough to make buns, french bread, sandwich bread or cinnamon buns.
This is such a nice time saver in my kitchen because I begin to memorize the recipe so that mixing it up is so much simpler and faster every time I make them.
To make these buns, you simply follow the Soft Sourdough Master Dough recipe to the end of the second rise, at which point you shape buns instead of a loaf!
Soft Sourdough Buns
Use the Soft Sourdough Master Recipe to make these buns, fit for dinner rolls, hamburger buns or a good ol' ham and cheese.
Servings: 24 buns
Calories: 94kcal
Ingredients
- 1 batch Soft Sourdough Master Dough Recipe
- Butter to brush tops
Instructions
- Follow the Soft Sourdough Master Dough Recipe up to the end of the second rise time.
- Punch down the dough, dump it onto a lightly floured counter, flatten our into a roughly 10" x 6" rectangle.
- If you want small dinner rolls, cut into 24 portions. If you want more like hamburger bun size, 12 portions. If you want somewhere in between? Well, cut somewhere in between…
- Shape the buns however you want, personally I prefer to choose the smoothest looking side up, and tuck the sides down under, pinching them together to make a cute little dough ball. Put the ball dough side down on a greased or lined pan.
- If you want pull apart buns, put the dinner buns in a 9×13 pan; they will pretty much be touching. If you want stand alone buns use a cookie sheet and space them farther.
- If you are making hamburger or hot dog buns, flatten them out some on the pan so that they are wider and they wont be super tall buns you can barely fit in your mouth by the time they're loaded with all the fixings.
- Cover and let rise 2-3 hours. If your house is REALLY cold, like below 60F/15C, turn your oven on for a minute or two. Tuck a cast iron pan in first to help retain heat. Turn oven off and put covered bread into oven.
- When it's doubled (don't forget to take buns out if they're in there!) preheat oven to 375F.
- Bake for 15 minutes, check internal temperature with an instant read thermometer – this is the best way to know when your buns are done, because you may have them a different size than mine and sourdough bakes longer than yeasted…underbaking is a very common problem. They should be 190F-200F. If not, put in for another 5 minutes.
- When the buns are done, take from the oven, brush tops of them with melted butter or just rub a stick of butter all over the tops. While this is optional, it really helps you have soft buns!
- Now the best part…eat up!
Notes
Nutrition
Calories: 94kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 115mg | Potassium: 34mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
15 Comments
Monica
This was my first time making your sourdough master recipe and I decided to turn it into hamburger and hot dog buns. The dough was great to work with. I think I made them just a bit too big, but I can’t wait to dig in.
Amanda Curtis
Soft sourdough master link is broken. Excited to try these!
kateschat
I’ll fix that, thanks.
Alexa Mullins
I love this recipe and use it often but was thinking about prepping and freezing. Can I shape the rolls and freeze, thaw to bake or do I need to bake them all then freeze the bread and pull out when needed?
karenmouat@gmail.com
unbaked Sourdough bread and buns do not freeze well.
Lian Christenson
I can’t wait to try your soft sourdough master recipe. It doesn’t come up. When I go to link.
Thanks Lian ?
kateschat
sorry for the delay, i fixed it
Caitlin
If you wanted to freeze the dough, at one point would you? After you shape the balls?
karenmouat@gmail.com
Yes after you shape them into buns.
Jo Anna
What is the process to defrost and bake the buns?
karenmouat@gmail.com
You have to freeze them after baking. Freezing kills the sourdough yeast.
Kristin
I made one batch with the one day method and they turned out fantastic! I then made a double batch and let it rise overnight, shaped and let rise another two hours and baked for 18 minutes. They turned out very dense and doughy… do you think it was too much flour (the dough was a bit thicker), not enough rise time after shaping, or not enough baking time (I checked and they were 200°)? Thanks for your help!
karenmouat@gmail.com
They may have over proofed overnight or the two hours wasn’t long enough.
Lauren
If I wanted to add Everything-But-The-Bagel Seasoning to the tops of the hamburger buns, when would I do step?
Love this recipe! Thanks!!!
karenmouat@gmail.com
When they are risen and ready to bake. Brush, sprinkle then bake.