Description
Smooth and pillowy sourdough dinner buns elevate any meal with their rustic charm and tangy flavor profile. Crusty exterior and tender crumb promise bakery-quality comfort that will leave diners craving seconds.
Ingredients
Scale
Main Ingredients:
- 3–4 cups all-purpose flour
- 1 cup sourdough starter discard (room temperature)
- 2 large eggs (room temperature)
Liquid Ingredients:
- ½ cup warm water (110-115ºF)
- 3 tablespoons vegetable oil
- 1 tablespoon water
Seasoning and Leavening:
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 package instant yeast (2 ¼ teaspoons)
- 1 large egg (for egg wash)
Instructions
- Activate the fermentation catalyst by whisking warm water and sugar in a stand mixer bowl, then generously sprinkle yeast across the surface. Allow the mixture to bloom and transform for approximately 3 minutes.
- Incorporate liquid ingredients by gently blending eggs, vegetable oil, sourdough starter, and salt into the activated yeast mixture. Use low-speed mixing to ensure uniform integration.
- Gradually introduce flour to the wet ingredients, beginning with 3 cups and utilizing the beater blade. Continue adding flour incrementally, monitoring the dough’s texture until it achieves a slightly tacky consistency without excessive stickiness.
- Transition to the dough hook attachment and knead the mixture at medium speed. Develop the gluten network for 5-7 minutes, creating a smooth and elastic dough with excellent structural integrity.
- Transfer the developed dough to a lightly greased bowl, ensuring complete surface coverage. Protect with a clean kitchen towel and allow fermentation in a draft-free, warm environment for 30-45 minutes until volume nearly doubles.
- Gently deflate the risen dough and place onto a lightly floured workspace. Divide into 12-15 uniform portions, carefully shaping each into a compact, smooth spherical form.
- Arrange the shaped buns in a prepared 9×13 inch baking pan, allowing slight spacing between each piece for expansion during final proofing.
- Preheat the oven to 375ºF while allowing buns to undergo final rise and volume development.
- Create a golden glaze by whisking an egg with water, then delicately brush across the bun surfaces to enhance color and shine.
- Bake in the preheated oven for 20-22 minutes, monitoring until buns transform into a rich, uniform golden-brown color. Remove and transfer to a wire cooling rack, allowing gentle air circulation to complete the baking process.
Notes
- Starter Flexibility: The moisture content of your sourdough starter directly impacts the amount of flour needed, so add flour gradually to achieve the perfect dough consistency.
- Room Temperature Matters: Warm environments help the dough rise faster and more effectively, ensuring soft and fluffy buns.
- Kneading Technique: Proper kneading develops gluten, creating a smooth, elastic texture that results in tender dinner rolls.
- Proofing Patience: Allow sufficient rising time to develop rich flavor and achieve a light, airy texture in your buns.
- Egg Wash Magic: Brushing egg wash before baking gives the buns a beautiful golden-brown color and slight shine, making them visually appealing.
- Make-Ahead Friendly: You can prepare the dough in advance and refrigerate overnight for a slower, more flavorful fermentation process.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg