Fluffy Sourdough Milk Buns Recipe
Soft, airy, and slightly tangy, these homemade sourdough milk buns are perfect for breakfast, sandwiches, or as a side dish. Learn how to make these delicious bakery-style milk bread rolls with a natural sourdough starter.
Why You'll Love This Recipe
If you love soft and fluffy bread with a hint of tangy sourdough flavor, these sourdough milk buns are a must-try! Unlike regular bread rolls made with commercial yeast, this recipe uses a natural sourdough starter, resulting in a deeper flavor, better texture, and improved digestibility.
What Makes These Sourdough Buns Special?
✔ Naturally Leavened – No commercial yeast, just the power of wild fermentation.
✔ Super Soft & Fluffy – Thanks to the combination of milk and butter.
✔ Slightly Sweet & Buttery – A perfect balance of flavors.
✔ Versatile – Great as dinner rolls, burger buns, or even for French toast!
✔ Make-Ahead Friendly – The dough can be cold-proofed overnight for convenience.
Ingredients for Fluffy Sourdough Milk Buns
This recipe uses simple pantry staples to create the perfect homemade sourdough buns.
For the Sourdough Starter (Levain):
- ½ cup (120 grams) active sourdough starter (100% hydration)
- ½ cup (120 grams) warm water (not too hot, around 85-90°F)
- 1 cup (120 grams) all-purpose flour
For the Dough:
- 4 cups (480 grams) all-purpose flour (or bread flour for chewier buns)
- 1 cup (240 milliliters) warm milk (about 110°F/45°C)
- ¼ cup (50 grams) granulated sugar (adds a touch of sweetness)
- ¼ cup (60 grams) unsalted butter, melted (for richness)
- 1 large egg, room temperature (binds the dough and adds softness)
- 2 teaspoons salt (enhances the flavor)
- 1 teaspoon vanilla extract (optional, but adds a nice aroma)
Egg Wash (Optional for a Golden Crust):
- 1 egg yolk + 1 tablespoon milk
Step-by-Step Instructions
Step 1: Prepare the Sourdough Starter (Levain)
- In a medium bowl, mix active sourdough starter, warm water, and flour until well combined.
- Cover with a clean kitchen towel and let it sit at room temperature for 4-6 hours, or until bubbly and doubled in size.
Step 2: Make the Dough
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the warm milk, melted butter, beaten egg, and vanilla extract (if using).
- Add the bubbly sourdough starter and mix everything until a shaggy dough forms.
Step 3: Knead the Dough
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (If using a stand mixer, knead on low speed with a dough hook for about 5-7 minutes.)
- The dough should pass the "windowpane test" – stretch a small piece between your fingers; if it doesn’t tear easily and forms a thin membrane, it’s ready.
Step 4: First Rise (Bulk Fermentation)
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 3-4 hours, or until doubled in size. (If your kitchen is cold, place it inside an oven with the light on.)
- Optionally, for a deeper flavor, place the dough in the fridge overnight for a slow cold fermentation (this also improves the texture).
Step 5: Shape the Buns
- Once the dough has risen, punch it down to release air.
- Divide it into 12-15 equal portions (about 70-80 grams each).
- Roll each piece into a smooth ball by tucking the edges underneath.
Step 6: Second Rise (Proofing)
- Arrange the shaped buns in a greased 9x13 inch baking dish or on a baking sheet lined with parchment paper.
- Cover with a damp cloth and let them rise for another 2-3 hours, or until puffy and almost doubled.
Step 7: Bake the Sourdough Buns
- Preheat your oven to 375°F (190°C).
- If you prefer a golden, glossy finish, brush the tops with an egg wash.
- Bake for 20-25 minutes, or until golden brown. The buns should sound hollow when tapped on the bottom.
Step 8: Cool & Enjoy
- Let the buns cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve warm with butter, jam, or honey!
Tips for the Best Sourdough Milk Buns
✔ Use an Active Starter – Your sourdough starter should be bubbly and at peak activity. If it's sluggish, your buns won't rise properly.
✔ Knead Well – Proper kneading develops gluten, giving the buns their soft, airy texture.
✔ Allow Enough Rising Time – Because sourdough ferments slower than commercial yeast, patience is key.
✔ Adjust Hydration If Needed – If the dough feels too sticky, add a little flour. If it's too dry, add a splash of milk.
✔ Overnight Cold Fermentation – Chilling the dough overnight enhances the flavor and makes shaping easier.
Storage & Freezing
How to Store:
- Keep the buns in an airtight container at room temperature for 2-3 days.
- Refrigerate for up to 1 week (warm before serving).
How to Freeze:
- Let the baked buns cool completely, then store in a ziplock bag and freeze for up to 3 months.
- To reheat, bake at 300°F (150°C) for 10 minutes or microwave for 30 seconds.
Serving Suggestions
These soft sourdough milk buns pair beautifully with:
✔ Butter & Jam – A classic breakfast treat.
✔ Honey or Maple Syrup – For a sweet touch.
✔ Savory Fillings – Use them for sandwiches or sliders.
✔ French Toast or Bread Pudding – A delicious way to use leftovers!
Final Thoughts
Making homemade sourdough milk buns is a rewarding process, and the result is well worth the effort. These soft, fluffy, and slightly tangy rolls will quickly become a staple in your kitchen. Whether you enjoy them fresh, toasted, or as part of a meal, they are guaranteed to impress!
If you tried this recipe, let me know in the comments! And don’t forget to share it with fellow bread lovers.
Happy baking!
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