Baking Sour-milk Buns Using a Sourdough Starter

My mom had made us some hamburger patties and chicken fillets and talked about getting some buns in town. I stopped her and told her that I would quickly bake us some fresh buns. I knew the sour-milk buns would go wonderfully with both meats, especially the chicken and started mixing the dough. As I had not shared this recipe with you before, I grabbed the camera to record the steps as I went along.

In a large measuring bowl, measure 2 cups (500 ml) cake flour, 2 cups (500 ml) white bread flour, 2 teaspoons (10 ml) salt and 1 tablespoon (12,5 ml) sugar. Mix the dry ingredients well.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.

Add 1 cup (250 ml) sourdough starter, 75 ml cooking oil, 1 egg and 180 ml lukewarm sour milk. If you do not have sour milk in the house, add a tablespoon (12,5 ml) vinegar to fresh milk and heat it up. The milk will sour and curdle within minutes.
Option 2: If using Active Dry Yeast, add a packet to the milk and sugar and allow roughly 10 minutes to froth up.

Bring the dough together.

Knead the dough on a roughly floured surface for about ten minutes, or until the dough forms an elastic ball.

Roll the dough into a worm.

Divide the dough into 12 slices.

Stretch and pull the sliced dough into rectangles.

Roll the rectangles up.

Place the rolls on prepared baking sheets with enough room to rise up. Prepare the baking sheets with non-stick spray and lightly flour the surface.

Cover with plastic and allow to rise in a warm dry place.

Once risen, sprinkle with flour.

Bake for 15 minutes in a preheated oven at 200 °C.

Allow to cool on a wire rack.

Serve slightly cooled from the oven.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.

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