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A sandwich bun on parchment paper with lettuce pieces around it .

Sourdough Rustic Buns

Erika Marucci
Crusty with a soft crumb, these flavorful sourdough rustic buns are easy to make with your sourdough starter and only a few simple ingredients. They are perfect for sandwiches or serve them as dinner rolls.
5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Rising Time 3 hours
Total Time 3 hours 40 minutes
Course Lunch, Main Course, Side Dish, Snack
Cuisine American/Italian
Servings 4 buns
Calories 483 kcal

Ingredients
 
 

  • ½ cup + 2 tablespoons water (lukewarm)
  • ¾ teaspoon active dry yeast
  • ½ cup +2 tablespoons milk (lukewarm)
  • ½ cup sourdough starter (active)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 3-3½ cups all purpose or bread flour

Instructions
 

  • In the bowl of the stand mixer add the water and sprinkle the yeast on top, let sit 5 minutes then mix together. Add the milk and sourdough starter combine with the flat beaters.
  • Add 3 cups of flour*, the olive oil and salt combine with the dough hook to form a smooth dough. Move to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl, roll the dough to lightly cover in oil, cover the bowl with plastic wrap and place in a warm draft free area to rise. Let rise 2 hours or until doubled in bulk.
  • Place the dough on a lightly floured flat surface and pat into a rectangle (10x7 inches / 26x18cm) I made 4 buns but they were quite large, you could easily make 6. Place the buns on a parchment paper lined cookie sheet approximately 3 inches / 7 cm apart. Cover with a clean tea towel and let rise in a warm draft free area for 45-60 minutes.
  • Pre-heat oven to 425F (220C).
  • Spray the buns lightly with water and sprinkle with flour. Bake for 10 minutes, then lower the heat to 375F (190C) and continue to bake for 15-20 minutes or until gold brown and baked through. Internal temperature for baked bread is 190F (88C). Immediately move to a wire rack to cool. Enjoy!

*I didn't need anymore flour. So if your dough is compact and soft and not wet then don't add more flour.

    Notes

    If you wish to use all sourdough starter instead of yeast then increase the sourdough starter to 1 cup, decrease the water and milk by 2 tablespoons each and start by using 2 1/2 cups + 2 tablespoons of flour. Of course rising times will change also. First rise 4+ hours and 2nd rise 2+ hours.
    This sourdough buns recipe will stay fresh stored in an airtight container for up to 3 days. 
    You can also freeze the rolls. Once they have cooled to room temperature, store them in a freezer safe bag for up to a month. When you are ready to use them, thaw at room temperature. 

    Nutrition

    Calories: 483kcalCarbohydrates: 92gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 598mgPotassium: 184mgFiber: 4gSugar: 2gVitamin A: 49IUVitamin C: 0.01mgCalcium: 56mgIron: 5mg
    Keyword Italian bun recipe, rustic buns, sandwich buns recipe, sourdough buns
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