Soft Sourdough Buns

Name: Soft Sourdough Buns
Prep time: 15 min
Cook time: 20 min
Total time: 12 h
Yield: 12 buns
Cuisine: General
Ingredients: 1 cup (240 ml) warm whole milk; 1/2 cup (115 g) unsalted butter, softened; 1/4 cup (50 g) granulated sugar; 1 cup (240 g) active sourdough starter (100% hydration); 1 large egg; 4 cups (500 g) bread flour; 1 tsp salt

AI Kitchen
Jan 16
4 min read

Treat your family to these irresistibly soft and pillowy sourdough buns. Perfect for sliders, sandwiches, or as a side for your favorite meals, these buns strike the ideal balance of rich flavor and delicate texture.

A golden-brown bread roll on a speckled grey plate, set on a beige, patterned tablecloth, with a warm and inviting appearance.

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I had some free time early in the morning and wanted to attempt making soft buns with sourdough for dinner. I just wasn't sure if it was possible.

I asked:

Are personal sourdough buns a thing?

ChatGPT said yes:

Yes, personal sourdough buns are absolutely a thing! They’re essentially single-serving sourdough bread rolls, perfect for individual portions. They can be soft and fluffy or crusty, depending on how you shape and bake them. They’re versatile and can be used for sliders, sandwiches, burgers, or as dinner rolls.

Would you like a recipe for them? We can tailor it to your preferences, such as using butter instead of margarine or avoiding overly earthy flavors.

Dude, margarine? Never!

I replied:

Yeah commit to memory I never want to use margarine. I also want them soft, and total time mentioned

It provided a quite redundant response:

Got it! I'll tailor a soft sourdough buns recipe with butter and include the total prep and bake time. Let me know if you’d like to dive into it!

I replied, as if it wasn't obvious:

Yes.

It provided the recipe:

Here’s a recipe for Soft Sourdough Buns:

Ingredients

1 cup (240 ml) warm whole milk
1/2 cup (115 g) unsalted butter, softened
1/4 cup (50 g) granulated sugar
1 cup (240 g) active sourdough starter (100% hydration)
1 large egg
4 cups (500 g) bread flour
1 tsp salt

Instructions

Total Time: 8–12 hours (includes rise time)

Prep Time: 20 minutes Rise Time: 7–11 hours Bake Time: 15–20 minutes

Mix the Dough: In a large mixing bowl, combine the warm milk, softened butter, sugar, and sourdough starter. Mix until smooth. Add the egg and whisk until incorporated. Gradually add the flour and salt. Knead until you have a soft, slightly sticky dough (about 8–10 minutes).
First Rise (Bulk Fermentation):Cover the bowl with a damp towel or plastic wrap and let it rise at room temperature for 6–8 hours, or until the dough doubles in size.
Shape the Buns: Gently deflate the dough and divide it into 10–12 equal pieces. Shape each piece into a smooth ball. Place them on a parchment-lined baking sheet, spaced slightly apart for soft edges.
Second Rise: Cover the buns loosely and let them rise for 1–2 hours, or until puffy.
Bake: Preheat your oven to 375°F (190°C). Brush the buns with milk or melted butter. Bake for 15–20 minutes, or until golden brown.
Cool: Let the buns cool on a wire rack before serving.

Would you like any adjustments or tips for storage?

I had some doubts about the temperature:

Is 375 not too hot? Be honest don't automatically agree with me

It responded:

Good question! Baking at 375°F (190°C) is pretty standard for soft sourdough buns, as it helps achieve a nice golden exterior without over-drying the interior. However, if you feel your oven runs hot or you prefer even softer buns with less browning, you could lower the temperature to 350°F (175°C) and extend the baking time slightly (by 5–7 minutes).

If you're unsure, a quick check with an oven thermometer could ensure accuracy. Let me know what you're aiming for, and I’ll refine the approach!

I used 360°F , but it really depends on your oven. Enjoy!

Servings: 12 buns

Calories per Serving: ~180 calories

Total Time: 8–12 hours (includes rise time)