Servings: 10 buns
Ingredients
- 1 1/4 cups whole milk, warm
- 1/4 cup unsalted butter, softened
- 3/4 cup active sourdough starter
- 1 1/2 tsp salt
- 1/4 cup cane sugar
- 4 1/2 cups bread flour
- 1 Tbsp unsalted butter, for brushing
Instructions
Mix the Dough
- Pour the warm milk into a large mixing bowl. Add the softened butter. The milk and butter should be 75–85°F (24–29°C) or just warm to the touch (too hot will kill your starter).
- Stir in the sourdough starter, salt, and sugar. Add the bread flour, and mix until a shaggy, sticky dough forms. No kneading needed, but ensure there are no dry bits.
Rest (Autolyse)
- Cover the bowl with a lid, a damp towel, or plastic wrap and let the dough rest for 30 minutes to 1 hour. This helps hydrate the flour and starts gluten development.
Stretch and Fold
- Perform 3 sets of stretches and folds, spaced 30 minutes apart. Wet your hands to prevent sticking. Gently pull one side of the dough up and fold it over to the opposite side. Rotate the bowl and repeat until you’ve stretched and folded all sides in a full circle. Cover the bowl after each set.
Bulk Fermentation
- After the final set of stretches and folds, cover and let the dough rise at room temperature for 6 plus hours, or until noticeably puffy and expanded. The time this takes will vary depending on your kitchen's temperature and the activity level of your starter.
Optional Cold Ferment
- For deeper flavor and increased health benefits, cover the bowl and refrigerate it for 8–12 hours. You can also skip this step if you're baking the same day.
Divide and Shape
- Turn the dough out onto a lightly floured surface. Divide into approximately 8 pieces for hamburger buns or 10–12 pieces for hot dog buns. Shape the dough into smooth rounds or logs. Place the dough portions on a parchment-lined or silicone mat-lined baking sheet. For pull-apart buns, position them so they're just barely touching. This allows them to stick together slightly as they bake and can be pulled apart like traditional rolls. If you prefer individually shaped buns, leave a bit of space between each one.
Final Rise
- Cover the buns loosely with a clean, lightly greased piece of plastic wrap, or place an inverted baking sheet over the tray. Let rise at room temperature for 2–3 hours, until puffy and slightly springy to the touch. If you cold fermented overnight, the dough will likely only need to rise for 1-2 hours.
Bake
- Preheat the oven to 375°F (190°C). Bake for 30 minutes. Brush the tops with melted butter (or simply rub a stick of butter directly over the tops) and bake for an additional 10 minutes, or until they're golden brown and cooked through. The internal temperature should reach about 190°F (88°C).
Cool and Enjoy
- Let buns cool on a wire rack before slicing. Use for your favorite burgers, hot dogs, sandwiches, or eat as is!
Video
Notes
-Don’t worry about letting your dough rise at room temperature, even with the dairy in the mix. An active sourdough starter is rich in beneficial bacteria and wild yeast that naturally suppress harmful pathogens and gently acidify the dairy. Plus, the dough isn’t sitting out for an extended fermentation period.
Nutrition
Calories: 308kcal | Carbohydrates: 51g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 363mg | Potassium: 104mg | Fiber: 1g | Sugar: 7g | Vitamin A: 227IU | Calcium: 48mg | Iron: 1mg
Nutrition values are approximate and may vary.
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