Sourdough Honey Buns – The Perfect Dinner Roll

Soft, Sweet and Sharable Sourdough Honey Buns

 

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 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!

 

Soft, Sweet and Sharable Sourdough Honey Buns

 

Recipe yields 16 Sourdough Honey Buns

 

200g or 1 1/2 Cups Bread Flour

200g or 1 1/2 Cups Whole Wheat Flour

150g or 1/2 Cup Sourdough Starter

55g or 4 Tablespoons Melted Butter

200g or 7/8 Cup Whole Milk (preferably raw)

10g or 1 Teaspoon Salt

80g or 1/4 Cup Honey

55g or 4 Tablespoons Butter (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.

 

Sourdough Honey Buns
Prep Time
30 mins
Cook Time
30 mins
Fermenting Time
11 hrs 49 mins
Total Time
1 hr
 

Perfectly sweet sourdough rolls made with real honey and traditional fermentation. 

Course: Breakfast, Side Dish
Cuisine: American, Traditional
Keyword: Buns, Rolls, Sourdough
Servings: 16
Author: Butter For All
Ingredients
Instructions
The night before:
  1. 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:
  1. 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.
  2. 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.

  3. Preheat your oven to 375°. Bake the buns for 30 minutes. Let them cool in the pan for at least 30 minutes before serving.

 

 

 

 

5 Comments

  1. Kassia

    Hi,

    Approximately how long do they proof? My home is in the mid 60s right now. I’m trying to plan ahead for thanksgiving. Would it be best to let the dough first rise all day and then proof overnight? Or in your experience does the proofing only take a couple hours?

    For reference I do make sourdough bread pretty often, but not on a time schedule. I just go by how the dough looks.

    • Hi Kassia,

      I like to do the first ferment overnight and then shape first thing in the morning. The second ferment should only take a few hours. Alternately if you want to bake them hot for dinner, put them in the fridge after shaping and pull them out an hour or so before they need to go in the oven (this will depend on how much the proof in the fridge, if they look doubled you can bake from cold).

      Hope this it helpful!

      Courtney

  2. Shauna

    What is the dough supposed to look like after it’s left out all night to rise? This morning, mine still looks similar to last night. And I have a well established starter, so it’s not that..

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