One of my goals is to create the recipe for the ultimate sourdough bun without yeast or any other tricks. These wonderful sourdough buns are sure to be a hit at your next party.
I realize now that there will be a variety of bun recipes in my future, starting with these delicious tear-and-share buns.
Once a month, our workplace celebrates “Trades Tasty Thursday,” where people bring food to share and we have a buffet of wonderful lunch foods. Of course, I usually bring a loaf of my sourdough bread, which disappears quickly. This week, I developed these sourdough buns that combine the usual sourdough goodness with the special taste of parmesan cheese.
This is what Chat GPT wanted me to write but I don’t feel that is quite my style 😉
“Indulge in the divine allure of our Irresistible Cheesy Sourdough Rolls, crafted to elevate your sharing moments to extraordinary heights. This recipe is a harmonious blend of the rustic charm of sourdough and the rich, gooey decadence of melted cheese, resulting in a culinary masterpiece that will leave your taste buds dancing with joy.”
Chat GPT
These buns are perfect for your dinner party or with a savoury charcuterie board.
They look especially nice when you bake them in a 10″ cast iron pan. Like I did here with the other tear-and-share buns.
Equipment
- Small bowl or saucepan
- Large Bowl
- Danish Dough Wisk optional
- 10" Cast Iron Pan or 9"x13" baking dish
- Bench scraper or a knife
Ingredients
- 240 grams milk Or plant based milk
- 60 grams water lukewarm
- 28 grams unsalted butter room temperature
- 1 large egg + 1 for egg wash at the end
- 200 grams starter bubbly, active
- 20 grams honey or sugar
- 150 grams spelt flour I like Anita's Organic Sprouted Spelt Flour
- 300 grams bread flour
- 25 grams Freshly graded parmesan cheese about 1 cup
- 5 grams fine sea salt
Egg Wash
- 1 large egg yoke
- 1 splash water
- some parmesan cheese for decoration
Instructions
- Warm the milk, water and butter in the microwave or a small saucepan and let cool to lukewarm.240 grams milk, 60 grams water, 28 grams unsalted butter
- In a bowl (or the bowl of a stand mixer), add the egg, starter, and sugar and mix to combine.I use my Danish dough whisk for this, but you can also use your mixer with a paddle attachment.1 large egg, 200 grams starter, 20 grams honey
- Gradually add the warm milk mixture.
- Add the spelt flour.150 grams spelt flour
- Add the bread flour and the salt.300 grams bread flour, 5 grams fine sea salt
- Add the cheese25 grams Freshly graded parmesan cheese
- Continue to mix until you have a wet dough that is a little sticky.
- Cover it and let it rest in a warm spot for half an hour.
- Now is a good time to feed your starter and store it according to your preferences.
- After half an hour, knead the dough for about five minutes, either by hand or with the dough hooks of your mixer.
- The dough will not form a ball but it will be shiny and smooth.
Bulk Rise
- Coat your bowl with oil and transfer the dough into it.
- Cover the dough and let it rise in a warm spot for 6 to 8 hours.
Shape The Buns
- Transfer the dough onto a floured counter.
- With your bench scraper, cut pieces of about 86 grams (3 oz) and weigh them on your scale.
- Gather the ends and roll the dough into balls.
- Place, seam down into your pan.
Second Rise
- Cover the pan with a damp kitchen towel and let it rest for 1–2 hours in a warm spot.
Bake
- Preheat your oven to 400F (205C).
- Mix the egg yolk with a splash of water and brush the tops of the buns. I like to add some sesame seeds for decoration.1 large egg yoke, 1 splash water, some parmesan cheese
- Bake the buns in the center of your oven for 30 minutes.*
- The rolls will be golden brown and a little bit shiny.
- You can serve them warm or store them in a plastic bag for two to three days.
Video
Notes
*Note
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