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Sourdough Discard Buns no Yeast
Mary Johnson

Sourdough Discard Buns No Yeast

Soft, tender homemade buns made with sourdough discard and simple pantry ingredients. These no-yeast buns are perfect for burgers, sandwiches, or serving alongside your favorite meals.
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Prep Time 15 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Bread, Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup sourdough discard
  • 3 cups all-purpose flour
  • ¾ cup warm milk or water
  • 2 tablespoons butter or oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Sesame seeds optional

Equipment

  • Mixing bowl
  • Measuring cups & spoons
  • Dough scraper or spoon
  • Baking tray
  • Parchment paper
  • Oven
  • Cooling rack

Method
 

  1. Mix sourdough discard, warm milk, sugar, and butter in a bowl.
  2. Add flour and salt, then mix into a soft dough.
  3. Knead the dough until smooth.
  4. Divide and shape the dough into buns.
  5. Place on a baking tray and let rest for 20–30 minutes.
  6. Brush with milk or butter and add seeds if desired.
  7. Bake at 375°F (190°C) for 20–25 minutes until golden.
  8. Cool slightly and serve.

Video

Notes

  • Keep the dough soft for lighter buns.
  • Do not add too much flour while kneading.
  • Store in an airtight container for up to 3 days.
  • Freeze extra buns for longer storage.
Nutrition Information (per serving, estimated):
Calories: 180 kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Sodium: 250mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 0mg | Calcium: 40mg | Iron: 2mg