On days when my discard is piling up, soup is on the stove and my kids are needing to be full, I make a batch of these quick sourdough discard buns. They are pull apart, buttery, tender, tangy goodness. Not only are these a quick sourdough option BUT they use simple ingredients and take no time to prep!
My mom made the most amazing white buns growing up. Sometimes she would even prepare a batch while we were just getting up for the day. Let me be clear, there is nothing more incredible than waking up to warm, buttery bread being baked in the oven.
This recipe is based off hers, but of course, using the beauty of my sourdough discard for both flavour and health benefits.
Why Sourdough Discard?
I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.
Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads, I boasted of zero migraines/headaches AND even saw my skin clearing up.
Fast forward to now, I bake all our own bread by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!
This recipe does just use a sourdough discard and is not an overnight fermentation option, which really is the best for your gut, but that doesn’t mean sourdough discard is without its own goodness.
Here are some sourdough discard facts for you:
- Sourdough discard goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
- Blood sugar friendly: Sourdough discard works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
- Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
- Fibrous: Sourdough discard is loaded with fibre to help you feel fuller for longer and lower cholesterol.
- The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
- Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!
Quick Sourdough Discard Buns Ingredients
- Water: I use a filtered, lukewarm water which will help our leaven develop quickly.
- Active Yeast: This is our leaven. It works very fast, making this a same day sourdough recipe.
- Sourdough Discard: If you have a bubbly starter, that will also work too! My discard is typically room temperature.
- Butter: This ingredient will help to soften the bread and give it a good chew and flavour.
- Flour: The flour I use is sourced from an organic mill in my area, but any all purpose flour will do!
- Sugar: I use an organic cane sugar for this bun recipe. It adds a complimentary sweetness to the tang of the discard.
- Salt: I always use sea salt for the best flavour and health benefits!
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These buns easily become an herb butter bun by adding in a few teaspoons of your favorite herbs (mine is parsley and thyme!) to the dough mix!
How To Make Quick Sourdough Discard Buns From Scratch
If I am planning on eating these for dinner, I will make these buns anywhere between 8:00am to 1:30pm if dinner is going to be at 5:30pm. That gives them enough chance to knead, rise, shape, final rise and bake.
The dough can be mixed by use of a bread machine or a stand mixer using a dough hook attachment. I prefer my bread machine since it kneads and rises my dough while I can get other things done around the home!
Baker’s Timeline:
Because this is a quick, discard recipe, it can be made same day! All the same, here is a bit of a timeline to help you out and give you an idea of what this may look like in a given day!
STEP 1: MAKE THE DOUGH
Combine your wet and dry ingredients using either a bread machine or a stand mixer. If using a stand mixer, after the dough is combined, over and let rest for at least 2 hours. The dough while develop in flavour and texture during this time.
STEP 2: SHAPE & RISE
Remove your dough from the bowl onto a non floured surface and divide into 12 pieces. Gently shape each piece into a ball, trying your best to not remove bubbles and air that has formed. Place each dough ball onto a greased or parchment paper lined cookie sheet or a greased glass pan. Cover and let this rest about 20 minutes or until noticeably puffier.
STEP 3: BAKE
Before baking, brush each bun top with some melted butter to help with colour and even baking. Bake for upwards of 30 minutes or until you have reached a honey brown colour. Remove from the oven and allow the buns to cool about 10 minutes at least before serving.
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How To Store
Keep your buns in an airtight container or bread bag at room temperature for 3 days or in the refrigerator for 7 days. Reheat in the microwave or toaster oven to enjoy again.
If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!
Quick Sourdough Discard Buns
Ingredients
- 1⅔ Cups Water
- 2 Teaspoons Yeast
- 180 Grams Sourdough Discard
- 2 Tablespoons Soft Butter
- 4⅓ Cups Flour
- ⅓ Cup Sugar
- 2 Teaspoons Salt
Instructions
- Add all your ingredients in order as listed into your bread machine or stand mixer with dough hook attachment. If using a bread machine, set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. I use the KBS bread machine and for me it is cycle 14 titled “Leaven Dough”. Let the machine do its work! If using a stand mixer, have your mixer knead the dough until an elastic lump of dough forms. This can take up to 20 minutes or longer so be patient! Cover with a wet tea towel over the bowl and let sit in a warm area for 1-2 hours.
- Remove the dough from your bread machine or bowl onto a non floured counter. Wet your hands as you remove the dough since it will be a little too sticky for dry hands to work with. On the counter, divide the dough into 12 separate pieces. Form each piece into a round shape or ball by either tucking the dough under itself or placing your dough on the counter and pulling it towards yourself keeping tension on the dough.
- After this is done to all the dough, place them into a baking dish lined with butter to prevent sticking. I use a 9×13 glass dish and make 4 rows of 3.
- Cover with a damp towel and let them rise until puffy. I like to do this for even a couple hours if needed, especially during the cool months, but a warm place for these buns to rest will quicken this time!
- When you are ready to bake, remove the damp towel and bake at 350 degrees for 15-20 minutes.
- Serve warm with extra butter and enjoy alongside soup or as a sandwich bun or anything!
- Store in the fridge for 7-10 days.
I cannot wait to try all of these recipes!! I am curious how you store your sourdough discard? I thought you had to throw it out if you didn’t plan on using it day of or place it back in the fridge.
Everyone does sourdough differently but I’m intrigued by your process because it seems much simpler!
Cassie hi! My sourdough discard stays on my counter until I use it! For example, if I over feed my starter and end up with too much active starter, over then next few days to a week, I will use up that discard in a variety of recipes. Both my starter and discard remain at room temperature on my counter constantly. No refrigeration. It is so simple and easy to maintain this way. Plus, sourdough discard (in my experience) produces a good amount of hooch on top which acts as a healthy barrier and protectant which makes it last longer naturally. It is like its own natural preservative shield!
Fantastic recipe. Made it for dinner and they turned out amazing! I didn’t have time to let them rise completely, but they were still so soft and fluffy. Using this from now on!
Thank you Margot, very glad to hear it!
I have to mix and knead my dough by hand. I don’t have any machines. is it possible with this recipe? that is the quick sourdough discard buns. they look delicious!
Yes it is! I have done so! You need to work hard to knead and prepare the dough, but it is a great recipe and super gracious too. You will have to go thru about 3 kneading sessions to create that glossy uniform dough. I recommend but the ingredients together, give it a good mix and mild knead, let it rest 20 minutes, knead heavily again and let rest another 20 minutes and knead on last time. You should end up with a smooth glossy dough!
I am SO excited to try all these recipes – thank you for taking the time to compile them and share them for free! I love the US/metric conversion too – I never see sourdough recipes with cups but this will be wonderful for getting little kids involved as scales are too tricky for them! Could you also please include both fahrenheit and celsius temperatures? I love to print recipes and make them as phone-free time so it would be lovely to not have to look up all the temperature conversions! Thank you Sarah!!
Hey Sarah! I am making these today. I’m not sure what happened but after the first rise when I needed to form the doughs into balls it wasn’t holding its shape. The dough was goopy and super sticky. But I couldn’t shape it. I ended up putting them in bread pans and are now on the second rise. I’m going to see if they will bake as a loaf but not sure what I missed. I have a stand mixer and let it mix/knead for a good half hour for it to be an elastic lump. It was still sticky when I stopped it and it just sort of slumped down into the bowl. Maybe I needed to let it knead some more? Anyway, I’ll try this again. Maybe I can convince my husband into getting the bread machine 🙂
Hi Amber! This could be a variety of things (which is the normal when it comes to bread making!). It could be over fermentation, but highly unlikely since these are a same day recipe and won’t have much of a chance to over ferment. It is most likely the hydration of your starter, causing a more wet dough. Add more flour in next time to encourage a better structure (even speaking in a bit of whole wheat flour can help with that!). And let me know how it goes. With using the stand mixer, make sure the dough is glossy, not sticking to the sides and when touched with damp fingers, not sticking to your fingers!
hi Sarah
do you think i can do these without the butter?
We have been successful using coconut oil as a butter substitute!
Hi Sarah! Can I refrigerate the shaped buns overnight after the bulk rise so I can bake the next day? If I can, would I bake right from fridge or leave them out until room temp?
Love your website and recipes!
Thanks! I have done this only once and it worked well! I let the sit for about 30 minutes at room temperature after the fridge before baking!
I can’t believe I never thought about using the bread machine to knead the dough! My mixer is not very powerful and I’ve been hand kneading it but I’m definitely breaking out my bread machine now……thank you so much!!! Also can’t wait to try this recipe! 😊❤
I have tried soooo many bun recipes and this one is the best! So easy, so fast, and most importantly, so delicious! I ate three of them because I just couldn’t stop. Amazing recipe!
Hey Sarah! I have the same bread machine as you, and follow the recipe to a T but they always come out so goopey, and sticky even with wet hands I couldn’t work with the dough. My starter is not thin or runny, I always keep it at a muffin batter consistency. Don’t know what I am doing wrong! Any advice?
Hi April! Your machine may be over heating the dough (I find this always happens during the summer months!) and your discard may be a higher hydration than mine! I recommend adding more flour to the mix and removing the dough from the machine after its kneading cycle. That will help both bring structure to the dough AND stop it from over heating in the machine!
These buns turned out amazing! So much easier than the big loaf of bread. Thank you for sharing your recipes!
Awesome recipe! While mixing in the bread machine I noticed it was a bit too wet so added a bit of flour and they turned out awesome! I made them into longer hotdog rolls and they went down a treat! Every time I need bread I come to your website first and forget about the shops!