Not you typical dinner roll!
These soft, sweet and shareable Sourdough Honey Buns are the perfect compliment to any meal.
They are made with wholesome real-food ingredients and they are traditionally fermented and leavened using active sourdough starter.
Fermented grains are easier to digest, have better nutrition and taste really dang good. Serve them alongside a soup or stew, with your holiday meals or have one warm with butter and jam!
Try my cinnamon version of these Honey Buns too!
- 215 Grams Bread Flour, or 1 1/2 Cup
- 210 Grams Whole Wheat Flour, or 1 1/2 Cups
- 125 Grams Sourdough Starter, or 1/2 Cup
- 56 Grams Melted Butter, or 4 Tablespoons
- 200 Grams Whole Milk, or 7/8 Cup (preferably raw)
- 10 Grams Salt, or 1 1/2 Teaspoon
- 80 g Honey, or 1/4 Cup
- 56 g Butter, or 4 Tablespoons (for greasing the pan)
The night before:
- Mix the sourdough bun ingredients together either by hand or in a stand mixer. Knead the dough in the bowl until it’s smooth and supple. It will be fairly sticky. Cover the bowl and let the dough rest overnight at room temperature.
The next morning:
- Flour your work surface and turn the dough out onto it. Shape the dough into a long narrow log. Cut the dough into 16 equal portions. Shape each portion into a tight round ball. For directions on shaping dough see my Sourdough Burger Buns recipe for instructions.
- Melt 4 tablespoons of butter in a baking dish, 12''casserole pan or cast iron pan. Place the buns top down in the butter before turning them over to seam side down and spacing them evenly. Allow them to proof until they have doubled in size.
- Preheat your oven to 375°. Bake the buns for 30 minutes. Let them cool in the pan for at least 30 minutes before serving.
Want to learn everything about sourdough? Well, I have the free guide for you!