Onion Poppy Seed Sourdough Buns
Soft and fluffy sourdough buns covered in butter, caramelized onions, and poppy seeds!
Ingredients
- ½ cup sourdough start active or discard
- ½ cup warm water
- 2 tbsp honey
- ¼ cup melted butter
- 1 ½ tsp salt
- 2 tsp baking powder optional; best for discard
- 2-2 ¼ cups all-purpose flour
- ½ cup yellow onion
- 2 tbsp honey
- ¼ cup butter
- 2-3 tsp poppy seeds
Instructions
- Begin combining your starter (active or discard) with water. Allow to sit a few minutes to better dissolve the starter.
- Add in honey, melted butter, salt, baking powder (optional; for softness and best if using discard), and 1 1/2 cup of flour.
- Add in the flour 1/4 cup at a time until the dough is slightly sticky but firm and stretchy.
- Allow dough to rise about two hours.
- OPTIONAL FERMENTATION STEP. This step is completely optional. However, if you desire the added benefits of fermentation, after the first rise shape your dough into a ball. Refrigerate for 8-12 hours.
- While the dough is rising, dice 1/2 a large yellow onion. In a skillet, on medium high heat melt 1/2 stick butter. Add honey. Cook the onions in melted butter and honey mixture until they begin to turn light caramel brown in color. Allow onion to cool completely before topping the dough. Save remaining butter to top buns.
- After the dough has risen (or fermented), shape into a ball on a well floured surface. Divide the dough as evenly as possible into eight pieces. Shape into buns by rolling the pieces into a ball and pressing flat with your palm.
- Allow the dough to rise about one hour in a 9x13 casserole dish. Top with onions, butter, and sprinkle poppy seeds lightly on top.
- Bake at 350 F for 12-15 minutes or until tops turn golden brown.