This has become my tried and true homemade bun recipe. I’ve used it to make hot dog buns, hamburger buns, deliciously soft dinner rolls, and this recipe simply can’t be beat! They are so soft with just the right amount of sweetness to give them that addicting Hawaiian roll like flavor. I’m certain you will love them as much as I do! Read on for my favorite homemade sourdough bun recipe.
If you’re new to sourdough, I wrote up my beginner recipe and all the tips I could think of in this post.
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Soft & Delicious Homemade Sourdough Buns Recipe
Makes 12 small (dinner roll size) or 6 large buns
Homemade Buns Ingredients & Supplies:
Roux Ingredients:
- 20g flour
- 40g milk
- 40g water
Why a Roux? Using a roux helps make the bread softer and remain softer for longer.
Dough Ingredients:
- 100g fed sourdough starter*
- 100g all purpose einkorn flour (can sub all-purpose or other alternative flour of choice, although, if you haven’t tried einkorn, I highly recommend it!)
- 200g all purpose flour (I use Italian 00 Flour for extra soft rolls)
- 40g sugar
- 5g salt (about 3/4 tsp)
- 1 egg (reserve some for egg wash if you don’t want to use another egg)
- 10g honey or sugar
- 40g milk (if the dough does not come together, slowly add a little extra (up to 10g)
- 50g butter (4 Tbsp)
- Egg for egg wash
*If you do not have sourdough starter, you can use 1 packet (7g) of instant dry yeast along with 50 grams each of water and flour. You may need to cut the rise times by half as your dough will likely rise more quickly than it would when using sourdough starter.
Supplies Needed:
- Stand Mixer w/ dough hook attachment (alternatively, you can knead by hand if you choose)
- Bowls with lid
- Parchment Paper or Silpat Baking Mat
- Metal Sheet Pan
- Bench Scraper
- Kitchen Scale
- Wisk
Homemade Sourdough Buns Directions:
- Make the roux by adding the water, milk & flour to a pan. Heat on low while whisking until the mixture thickens to a paste (1-2 minutes). Transfer to the bowl of your stand mixer and allow to cool slightly.
- Add remaining ingredients to the bowl and kneed in your stand mixer with the dough hook attachment for 10 minutes until the dough comes together.
- Place the dough in a lightly oiled bowl and allow to proof for 2-4 hours, until doubled in size.
- Punch down the dough and divide into 6 equal portions using your bench scraper. If you want them all the same size, then you can measure the entire dough, divide that by 6, and weigh each piece. I opted to eyeball it. Shape each portion into a ball by folding over the 4 sides, flipping over so the seam side is down, and pulling the dough toward you to form a tight, smooth ball. *For dinner rolls, divide into 12 equal portions
- Place on a baking sheet with about a half inch space between them and cover for another 1-2 hours until puffy, but not quite doubled. The buns should be just touching after rising.
- Heat oven to 350 F. Brush with egg wash to get that nice, golden color. Spray with some water just before putting in the oven and bake at 350 F for 20 minutes.
- Allow to cool for 15 minutes (if you can stand to wait!) and enjoy!
Did you try this recipe? I’d love to know how you liked them!
