Sourdough Buns

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Sourdough Buns

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Published prior to 2008

Though they look like English muffins, these big, buxom buns aren't "holey" enough for that label. They have a relatively smooth, fine-grained, moist interior, which we love. And their hint of tanginess makes them an ideal breakfast sidekick to bacon and eggs, as well as entirely appropriate for lunchtime sandwiches.

You'll need eight 3 3/4 to 4-inch metal rings, such as our English muffin rings to bake these buns.

1 tablespoon instant yeast
1/2 cup water, approximately
1 cup sourdough starter, refreshed
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 cup dried whole milk or Baker's Special Dry Milk
3 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons butter or oil
1 egg
cornmeal (for dusting)

Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft. Turn it out onto a well-floured surface, and let it rest for 30 minutes.

Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick. Cut it into eight 3 3/4-inch (approximately) circles; our cutters work well here.

Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter), and place them on the baking sheet. Fill each ring with a piece of dough; sprinkle the tops with cornmeal. Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.

Bake the buns in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned top and bottom. Remove them from the oven, and turn them out of the rings after cooling for 10 minutes. Yield: 8 buns.

Tip: Need some sourdough starter to get started? See our step-by-step directions for creating your own sourdough starter from scratch. Or, if you’re looking for a head-start, check out our classic fresh sourdough starter, a simpler path to fresh, ready-to-use sourdough starter.


  • star rating 10/02/2012
  • bakin' from KAF Community
  • Made this recipe without first getting my rings out. Needless to say they were in hiding so I had to be inventive. I rolled the dough out to about a half inch and cut them with a square biscuit cutter, put them on a sheet pan covered with parrchment, covered and let them rise, and then put them in the oven. They were great. We used the buns for mini sandwiches. Quite tasty. Will probably do this again and definitely will do the muffin rings to compare.
  • star rating 04/22/2012
  • Second12 from KAF Community
  • I made this recipe today and it was delicious! I made cloverleaf rolls in a muffin pan. I added 1/4t. citric acid to the dough to add extra tartness. Each roll was 23/4 oz. They baked up extra tall and browned up very nice! I was glad to find a recipe that I could use Paddy's starter and only use 3 cups of flour!
  • star rating 08/13/2009
  • Kathleen from Minnesota
  • I bought the rings years ago and have made this recipe dozens of times. I love both the flavor and the texture. They frequently get used toasted for breakfast or lunch sandwiches of bacon/egg/cheese. Or sometimes as dessert with homemade freezer jam. The recipe has staying power.
  • 04/06/2009
  • Michael from CNY
  • (for this and other similar recipes) How about including a weight for each bun instead of the abstract volumetric measure? For buns, I find it much easier to weigh out dough balls of say 3.0 oz. or 3.50 oz.
    Excellent suggestion....we are sure this weight/measure will be helpful to others. Thanks for your action research! Irene at KAF
  • 02/16/2009
  • Gladys from
  • I'm a little unclear, do you bake the buns with the pan on top or do you remove it before baking? Sorry for the stupid question.
    If you are using muffin rings, leave the baking sheet on top of the buns so they'll have flat tops and will fit into the toaster slots. Molly@KAF