Nut-Free Sourdough Buns
Discover the perfect balance of flavor and simplicity with these Nut-Free Sourdough Buns, an ideal option for those seeking delicious homemade bread without allergens. Made with a tangy active sourdough starter and enriched with olive oil for a light, tender texture, these buns are a go-to recipe for any occasion. Whether you embrace a slow, natural rise for authentic sourdough flavor or use a touch of instant yeast for quicker results, these buns cater to your schedule without compromising quality. With no nuts involved, they are safe and satisfying for allergen-friendly baking. Perfect for burgers, sandwiches, or slathering with butter, these versatile sourdough buns will elevate any meal while staying fresh and flavorful for days.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 100 g Active sourdough starter (100% hydration)
- 300 ml Water (lukewarm, around 95°F/35°C)
- 10 g Salt
- 15 g Granulated sugar
- 20 ml Olive oil
- 5 g Instant yeast (optional, for faster rise)
Instructions
Step 1: In a large mixing bowl, combine all-purpose flour, salt, and sugar. If you're using instant yeast to speed up the process, add it here.
Step 2: In a separate bowl, whisk together the sourdough starter, lukewarm water, and olive oil until well mixed.
Step 3: Slowly pour the liquid mixture into the dry ingredients and stir until a shaggy dough forms.
Step 4: Transfer the dough to a clean surface and knead for 8–10 minutes until the dough becomes smooth and elastic. If the dough is sticky, resist adding extra flour right away and continue kneading until it firms up.
Step 5: Place the kneaded dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise until doubled in size. This may take 6–8 hours for a natural sourdough rise. If using instant yeast, it will take 1–2 hours.
Step 6: Once risen, punch down the dough gently to release air and divide it into 8 equal portions.
Step 7: Shape each portion into a round ball, tucking the edges underneath as you form a smooth surface on top.
Step 8: Arrange the dough balls on a parchment-lined baking sheet, leaving space for them to expand. Cover again with a clean towel and let them rise for 1–2 hours (or until doubled in size).
Step 9: Preheat your oven to 400°F (200°C). Before baking, brush the tops of the buns lightly with water or olive oil for a golden finish.
Step 10: Bake in the preheated oven for 18–20 minutes or until the buns are golden brown and sound hollow when tapped on the bottom.
Step 11: Remove the buns from the oven and let them cool on a wire rack. Serve warm or at room temperature. These buns can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3944 mg | 171% | |
| Total Carbohydrate | 420.2 g | 153% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 16.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 628 mg | 13% | |
*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.
