Sourdough Rosemary Buns
Looking for some amazing buns for your burgers or sliders? Nothing beats sourdough – then add that rustic flavor of rosemary and you’ve got a winner!
Course: Breads
Cuisine: American
Keyword: buns, rolls, rosemary, sandwich, sourdough
Servings: 6 buns
Author: HelenFern
  • 1-1/2 cups sourdough starter
  • 1 Tablespoon sugar
  • 1/4 cup olive oil
  • 2 whole eggs beaten slightly
  • 1 teaspoon sea salt
  • 1/3 cup milk
  • 4 to 5 cups bread flour not all purpose
  • 2 Tablespoons fresh rosemary leaves minced
  1. Mix all the ingredients except the flour into a large bowl. Stir in one cup of the flour. Cover and let sit for 2-3 hours.

  2. When the dough is bubbly, add the remaining flour, 1 cup at a time, until it makes a soft dough. You should only need about 3 more cups.

  3. Turn the dough out onto a lightly floured surface and gently knead until the dough it somewhat smooth, about 15 times.

  4. Cover and let double in bulk in a warm place. This could take several hours.
  5. When the dough is risen, punch it down and let it rest for 15 to 20 minutes.
  6. Cover a baking sheet with parchment paper and place dough balls, about the size of a large lemon, on the parchment. Cover and let rise in a warm place for about 2 hours. They will not double in size so make them pretty close to the size you’ll want for your burgers or sliders.

  7. Preheat the oven to 375°, then bake the buns for about 15 to 20 minutes or until they are brown on top. Remove from the oven and rub a small amount of butter on the top.

  8. Let them cool, then slice them in half. They are ready to use – store them in a plastic bag in the refrigerator until you use them.