Looking for the perfect sweet sourdough rolls? These fluffy and aromatic sourdough buns are lightly sweetened, soft inside, and golden outside — ideal for breakfast, brunch, or as a treat with tea or coffee. No commercial yeast, only natural sourdough goodness!
Ingredients:
- 200 g active sourdough starter
- 300 g milk, room temperature (add extra 15–30 g if dough feels too stiff)
- 525 g bread flour (whole wheat or white)
- 130 g sugar
- 1 tbsp honey
- 1 egg (plus extra for egg wash)
- 120 g unsalted butter
- 8 g salt
- Flavoring of choice: I use cinnamon + sugar + sesame
Method:
- Mix the base dough – In a stand mixer, combine milk, sourdough starter, flour, and salt. Mix until smooth. Let rest for 15 minutes.
- Add sweetness & richness – Add sugar, honey, and egg. Mix until combined. If dough is too dense, add a little water.
- Incorporate butter – After 8 minutes of kneading, add butter in pieces and knead until fully absorbed (3–4 minutes).
- First rise – Shape into a ball, place in an oiled bowl, and let rise for 2–2.5 hours until doubled in size.
- Shape buns – Divide into 90 g (3 oz) pieces, roll into balls, and rest for 5–7 minutes.
- Prepare baking dish – Grease and lightly flour. Place buns inside, cover with plastic wrap or a damp towel.
- Second rise – Let proof for about 2.5 hours until puffy.
- Final touch – Brush with egg wash, sprinkle with cinnamon sugar and sesame seeds.
- Bake – In a preheated oven at 180°C / 360°F for 35 minutes. If using a lidded baking dish, bake 5–7 minutes with the lid, then remove it for the rest of the baking time.
Tip: These buns are best enjoyed fresh but can be frozen and reheated for a quick, homemade treat anytime.
