Soft Bread Buns
There’s nothing quite like the smell of warm bread filling the house, it makes even an ordinary weekday feel like something to slow down for. These buns are soft, buttery, and carry just enough sourdough tang to add character without needing an active starter. Perfect alongside soup, sliced open for breakfast sandwiches, or served warm with a generous swipe of salted butter.
Ingredients
Makes approximately 12 buns
• 333g warm water
• 10g dry yeast
• 3g sugar
• 566g bread flour
• 38g sourdough starter (optional, for flavour only—not necessary to be active)
• 36g neutral oil (such as canola)
• 25g room temperature butter
• 11g salt
• Optional add-ins: fresh herbs, shredded cheese, finely chopped chives, parmesan, or anything you like that isn’t too wet
Instructions
Bloom the yeast: In a stand mixer bowl, stir the yeast and sugar into the warm water. Let sit for 3–5 minutes until slightly foamy.
Mix the dough: Add flour, sourdough starter (if using), oil, butter, and salt to the bowl. Mix on the lowest speed for 5 minutes using the dough hook attachment.
Develop gluten: Increase to the next speed (second-lowest) and continue mixing for 10 more minutes, until the dough is smooth and elastic.
Add mix-ins: In the final 2 minutes of mixing, add in any herbs, cheese, or other add-ins. Dough should feel slightly tacky but not wet.
Rest: Cover the bowl with a towel or cling wrap and let the dough rest for 10 minutes.
Shape: Divide the dough into 65g portions. Shape each piece into a tight round ball and place on a parchment-lined or lightly oiled baking tray, spaced slightly apart depending on whether you want pull-apart style or individual buns.
Proof: Cover loosely with cling wrap (if touching the dough, spray the wrap lightly with oil to prevent sticking). Let rise until doubled in size—about 1 to 1.5 hours at room temperature.
Preheat oven: While the buns proof, preheat oven to 450°F (232°C). Place an empty sheet pan on the lowest rack.
Create steam: Place buns on the middle rack. Quickly pour a small amount of water into the empty sheet pan and immediately close the oven door to trap steam.
Bake: Turn oven down to 425°F (218°C) and bake for 20–30 minutes, or until the tops are golden brown. If buns are spaced out individually, they may bake slightly faster—start checking at 18 minutes.
Cool slightly: Let cool on a wire rack. Serve warm or at room temperature.
These buns are best enjoyed the day they’re made, but they also freeze beautifully. Reheat in a warm oven to bring them back to life, like they were just baked.
