Sourdough Rosemary Buns

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Looking for some amazing buns for your burgers or sliders? Nothing beats sourdough – then add that rustic flavor of rosemary and you’ve got a winner!

Sourdough takes longer to rise than regular yeast dough. I start these on Friday, then finish them on Saturday. They’ll be ready to use by the afternoon!

How to Do it:

Mix the sourdough starter and all the other ingredients, except the flour into a large bowl. Stir in one cup of the flour. Cover and let sit for 2-3 hours.

When the dough is bubbly,

add the remaining flour, 1 cup at a time, until it makes a soft dough. You should only need about 3 more cups.

Turn the dough out onto a lightly floured surface.

Gently knead until the dough it somewhat smooth, about 15 times.

Cover and let double in bulk in a warm place. This could take several hours.

When the dough is risen, punch it down and let it rest for 15 to 20 minutes.

Cover a baking sheet with parchment paper and place dough balls, about the size of a large lemon, on the parchment. Cover and let rise in a warm place for about 2 hours. They will not double in size so make them pretty close to the size you’ll want for your burgers or sliders.

Preheat the oven to 375°, then bake the buns for about 15 to 20 minutes, until they are brown on top. Remove from the oven and rub a small amount of butter on the top.

Let them cool, then slice them in half. They are ready to use – store them in a plastic bag in the refrigerator until you use them.

 

Makes about 12-15 slider buns or 6-10 burger buns.

© Copyright 2018 The Lazy Gastronome

Sourdough Rosemary Buns
Looking for some amazing buns for your burgers or sliders? Nothing beats sourdough – then add that rustic flavor of rosemary and you’ve got a winner!
Course: Breads
Cuisine: American
Keyword: buns, rolls, rosemary, sandwich, sourdough
Servings: 6 buns
Author: HelenFern
Ingredients
  • 1-1/2 cups sourdough starter
  • 1 Tablespoon sugar
  • 1/4 cup olive oil
  • 2 whole eggs beaten slightly
  • 1 teaspoon sea salt
  • 1/3 cup milk
  • 4 to 5 cups bread flour not all purpose
  • 2 Tablespoons fresh rosemary leaves minced
Instructions
  1. Mix all the ingredients except the flour into a large bowl. Stir in one cup of the flour. Cover and let sit for 2-3 hours.

  2. When the dough is bubbly, add the remaining flour, 1 cup at a time, until it makes a soft dough. You should only need about 3 more cups.

  3. Turn the dough out onto a lightly floured surface and gently knead until the dough it somewhat smooth, about 15 times.

  4. Cover and let double in bulk in a warm place. This could take several hours.
  5. When the dough is risen, punch it down and let it rest for 15 to 20 minutes.
  6. Cover a baking sheet with parchment paper and place dough balls, about the size of a large lemon, on the parchment. Cover and let rise in a warm place for about 2 hours. They will not double in size so make them pretty close to the size you’ll want for your burgers or sliders.

  7. Preheat the oven to 375°, then bake the buns for about 15 to 20 minutes or until they are brown on top. Remove from the oven and rub a small amount of butter on the top.

  8. Let them cool, then slice them in half. They are ready to use – store them in a plastic bag in the refrigerator until you use them.

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!



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4 Responses to Sourdough Rosemary Buns

  1. Milena says:

    Sourdough is absolutely one of my favorite styles of bread. With the rosemary and shaped as individual buns like yours I am sure to get in carb trouble! Pinned.

    • HelenFern says:

      Well hang tight – I’m going sourdough crazy! I have several more ideas coming with my starter. And it’s all so easy!

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