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!

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!

What you need:

  •  1 ½ cup sourdough starter
  • 1 Tablespoon of sugar
  • ¼ cup of olive oil
  • 2 eggs, beaten slightly
  • 1 teaspoon of sea salt
  • 1/3 cup milk
  • 4 to 5 cups of bread flour
  • 2 Tablespoons chopped rosemary leaves (fresh)

How to Do it:

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.

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


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

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

This entry was posted in Breads and Rolls and tagged , , , , , . Bookmark the permalink.

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!

  2. Pingback: National Hamburger Day - The Lazy GastronomeThe Lazy Gastronome

  3. Pingback: Clever Chicks Blog Hop #241 | hosted by The Chicken Chick

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.