Dairy-Free Sourdough Buns
Discover the perfect blend of wholesome, dairy-free goodness with these Dairy-Free Sourdough Buns. Made with a tangy active sourdough starter, a hint of olive oil, and a touch of natural sweetness from maple syrup, these pillowy buns are packed with flavor and texture. The recipe requires a bit of patience for proofing, allowing the dough to rise and develop its signature airy crumb and subtle sourdough tang. With no dairy ingredients, and an optional coating of plant-based milk or a sprinkle of seeds for added crunch, these buns are ideal for those with dietary restrictions while maintaining gourmet quality. Perfect for sandwiches, burgers, or even slathered with your favorite spreads, these golden buns are baked to perfection and sure to become a household staple.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 180 milliliters Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Maple syrup
- 400 grams All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Plant-based milk (for brushing, optional)
- 2 tablespoons Sesame seeds or poppy seeds (optional, for topping)
Instructions
In a large mixing bowl, combine the active sourdough starter, warm water, olive oil, and maple syrup. Stir until well mixed.
Add the all-purpose flour and salt to the wet ingredients. Mix until a rough dough forms. Use your hands if necessary.
Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Alternatively, you can knead it in a stand mixer with a dough hook for about 5-7 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rest in a warm place for 4-6 hours, or until the dough has doubled in size. Fermentation time may vary depending on the strength of your sourdough starter and the ambient temperature.
Once the dough has risen, transfer it to a lightly floured surface and divide it into 8 equal pieces.
Shape each piece into a ball by tucking the edges underneath and rolling it gently against the surface with your palm. Place the shaped buns onto a baking sheet lined with parchment paper, leaving some space between them.
Cover the buns loosely with a kitchen towel and let them proof for an additional 2-3 hours, or until they have puffed up significantly.
Preheat your oven to 375°F (190°C). If desired, brush the buns with plant-based milk and sprinkle with sesame or poppy seeds for extra flavor and texture.
Bake the buns in the preheated oven for 18-20 minutes, or until golden brown on top.
Remove the buns from the oven and let them cool on a wire rack before serving.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1973 mg | 86% | |
| Total Carbohydrate | 346.9 g | 126% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 15.0 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 277 mg | 21% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
