How to make the best sourdough pizza buns

You have just found the most insaney delicious Sourdough Pizza Buns! These bun are soft, buttery, cheesy and absolutely addicting.

If you are looking for a delicious, make ahead lunch or snack, these Sourdough Pizza Bun are perfect! You can make these buns ahead of time and store them in your freezer. Pop them in the microwave and you have a heavenly taste of Sourdough Pizza whenever you want!

To make these buns, you start with a simple sourdough bread dough, that gets salted butter folded in for an etra soft and flavorful bun. After fermentation the dough is rolled up into buns with tomato sauce, meat, cheese and fresh basil. This results in all the components you get from pizza but rolled up into a perfect little bun.

I used ham, cheddar cheese, mozzarella and fresh parmesean in mine, but you can use ham, pepperoni, bacon, chicken etc and any type of cheese you like! These Sourdough Pizza Buns are easy to make and are guaranteed to make ANYONE happy.

Tips for making sourdough pizza buns

1. Use a nice and active sourdough starter. I always recommend feeding your starter a 1:5:5 ratio about 6-8 hours before you are ready to make the dough. You will know your starter is ready when it has at least doubled in side, is bubbly on top and has fatten out on the surface.
2. Be sure to use frozen grated butter. The key to getting the flaky croissant like dough, is to keep the dough cold so that the butter doesn’t melt before baking. Freezing the butter before you grate it and add it to your dough will help keep the dough cool.
3. When you are shaping the dough, make sure to keep your hands wet. The dough will be a bit more sticky than normal because of the butter so keeping your hands wet will ensure the dough doesn’t stick to your finger and is easier to roll.
4. Let the rolls cold ferment in the fridge before baking. This can be done for anywhere from 8-36 hours. This allows the flavor to continue to develop, the keep the butter cold, and allows flexibility for you to be able to bake them fresh for exactly when you need them.

Sourdough Pizza Bun Ingredients

Sourdough Starter– As mentioned above, be sure to use a nie and active sourodugh starter that has reached its peak.

Flour– Use whichever type of flour you typically use to mke your sourdough bread. I use unbleached all purpose flour.

Salt– Every good sourdough recipe needs salt.

Butter– You can use unsalted or slted butter. I always prefer salted to enhance all those flavors even more.

Tomato Sauce– Any tomato or pizza sauce you like will work. I use a canned tomato sauce and just add in some garlic and Italin seasoning.

Ham- This can be ham, or any meat you like! Bacon, pepperoni, proscuitto etc will all work.

Cheese– Whichever kind of cheese is your favorite for pizza will work. I do a combination or fresh grated cheddr, mozzarella an parmesean.

Basil– Fresh basil adds a great depth of flavor to these pizza buns.

The Steps

Make the Dough

1.Start by mixing together the water and sourdough starter in a large bowl with a dough whisk.

2. Once milky looking and bubbly, add in the flour and salt. Continue to mix until a shaggy dough forms with no dry spots remaining.

3. Cover the bowl with a tea towel and let sit at room temperature for 30 minutes. After 30 minutes, perform your first set of stretch and folds. Cover the bowl again and lest rest another 30 minutes.

4. Next, add half of the frozen grated butter to the dough and fold it in doing your second set of stretch and folds. Cover and let rest another 30 minutes.

5. Repeat step 4 one more time, adding in the remaining frozen grated butter. Cover the bowl and let it rest in a cool place for about 8-10 hours.

Fill and Roll

6. Once the dough has doubled in size and finished bulk fermentation, dump it out onto the counter. Cut the dough into 12 roughly equal pieces.

7. Spread each piece of dough into a long, rectangle, then layer on some of the sauce, cheese, meat, and basil. Gently roll each one tight into a little roll then place into a greased muffin tin.

8. Once all of the rolls have been filled, spoon a bit more sauce on top of each one and a sprinkle of cheese. Cover the rolls loosely with plastic wrap and place into the fridge to allow to cold ferment for anywhere from 8-36 hours.

Bake

9. When you are ready to bake, preheat the oven to 350F. Bake the rolls for 30-35 minutes or until golden on top and cooked through.

10. Remove from the oven and allow to cool for 10 minutes before removing from the pan. You may have to run a knife around the edges to help pop them out. Serve warm and enjoy!

If you try these Sourdough Pizza Buns leave a comment below and let us know what you think! Happy baking 🙂

Looking for more fun Sourdough recipes to try, check out these ones:

https://cmbarndominium.com/croissant-sourdough-rolls-with-rosemary-ham-cheese/

https://cmbarndominium.com/raspberry-brownie-sourdough-focaccia-bread/

https://cmbarndominium.com/cheesy-hot-honey-sourdough-focaccia/