For this recipe, I’ll assume that you already have the starter ready. I am not going to give instructions on how to make the sourdough starter here. It is a process and there are several sites and videos which explain this well. I have hosted live sessions to cover this in the past and answer questions.

So lets get straight to making the Sourdough Buns!!

Making the dough is quite simple and this method I’m sharing here with you doesn’t require much work or baby sitting. The majority of the time is in proofing the dough. The buns turn out so good! I make these to make Bowls for Soups, as Pavs with Pav Bhaji, as a side with Shakshuka and other dishes, or just to enjoy with butter!! 🙂

What you’ll need:

• Sourdough Starter – 1 cup
• Water – 1 cup
• Salt – 2 1/2 tsps
• All Purpose Flour – 3 cups

Note:

You can substitute All Purpose Flour  in part or in full with Whole Wheat Flour.

Depending on how wet your starter is, you may need some extra flour. If using Whole Wheat Flour, you might need lesser flour.

Method:

1. In a larger mixing bowl or you dough mixer (kitchen aid), pour the Water and add the Salt. Mix.
2. Add the Sourdough Starter, Mix.
3. Add the All Purpose Flour, Mix until it just comes together. Knead for about 6-8 minutes.
4. Cover and set aside until the dough has doubled – about 4-5 hours, or overnight in the refrigerator. This will be the first proofing. Note: if I plan to do my first proofing in the refrigerator, I usually mix the dough at night and leave in the refrigerator overnight.  Take out of the refrigerator the next morning and leave on counter for 1-2 hours to let it come to room temperature.
5. Pour a tablespoon of oil on your clean counter or working space. Transfer the dough over it and rolling to just coat the oil all over.
6. Divide the dough into 6 equal parts (fewer if you want larger buns or more if you want smaller ones. I wouldnt recommend very small).
7. Take each portion of dough and fold and tuck the ends to the bottom, to create a smooth top and well tucked ends at the bottom. This creates a surface tension over the top of the dough balls.
8. Set them on a baking tray. Do the same for all the dough portions.
9. Cover with plastic wrap or a clean wet cheese cloth/thin cotton towel. Set aside to proof for 3-4 hours.
10. When ready to bake, preheat the oven to 450 deg F. Place an oven safe pan with water in it on the bottom tray of the oven. This creates steam inside the oven while baking.
11. Just before baking, make a slit on the top of the buns with a sharp knife or blade.
12. Place in the oven and bake for 30 minutes for lightly crusty and soft buns.
13. For a crustier top, bake for another 5 minutes. Enjoy!!

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