Quick Sourdough Discard Sesame Buns (sourdough + yeast recipe)
I prefer eating homemade buns for burgers and sandwiches, but I often find myself needing them on short notice. That's why I created this hybrid Quick Sourdough Discard Sesame Buns recipe! I use lots of sourdough discard for the health benefits, but add a small amount of Instant organic yeast to help them rise quickly. I can start them in the afternoon and have them done in time for dinner.
Equipment
- stand mixer with dough hook
- digital scale
- 9x13 baking dish
- bench scraper
Ingredients
- 130 g filtered water, at room temperature
- 70 g whole milk, slightly warmed (110 ℉)
- 4 tbsp salted butter melted and slightly cooled + more for brushing the tops after baking
- 5 g organic instant yeast
- 100 g honey, coconut sugar, or cane sugar
- 200 g sourdough discard
- 1 egg + 1 egg beaten with water for egg wash (2 eggs total)
- 470 g unbleached all purpose flour or bread flour ¼ cup more if the dough feels too sticky
- 3 g salt
- 1+ tbsp sesame seeds You can also use poppyseeds
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, add the warm water, milk, butter, yeast, honey, sourdough discard, and 1 egg. Mix together until the egg is distributed.
- Add in the flour and salt and set the mixer to medium-low speed and mix for 7-8 minutes, until the dough becomes slightly sheer when stretched (windowpane test), and has come away from the sides of the bowl. The dough should be soft and only slightly sticky.
- Grease a large mixing bowl with butter or avocado oil and place the ball of dough in it, turning to coat the dough. Cover with plastic wrap and let sit at room temperature for about 1- 1 ½ hours (depending on the temperature of your house), until the dough is puffy and doubled in size.
- Grease a 9x13” baking dish with avocado oil or line with parchment paper. Turn the dough out onto a work surface and press on the dough to deflate it. Use a bench scraper to cut and portion out 12 pieces of dough (you can also weigh the pieces on a digital scale to get equal-sized rolls). Shape each dough piece into a tight ball and place it in the greased pan. You should get 3 rows of 4 rolls.
- In a small bowl, beat together 1 egg and a splash of water to make an egg wash. Brush the tops of the rolls with the egg wash, sprinkle with sesame seeds, then cover the dish with plastic wrap and allow the rolls to rise again for 1- ½ hours, or until they have puffed up by about 75% (they do not need to double in size).
- Preheat the oven to 375°F and bake the rolls for 18-20 minutes. Place foil on top if they start browning too quickly. After baking, immediately brush with melted butter, then let cool before slicing the buns.
- These can be stored in an air-tight container for up to 3 ways, but they never last past day 1 in my home.