Rustic Sourdough Muffaletta Buns
Inspired by Schlotzsky's delectable sourdough rolls, these Rustic Sourdough Muffaletta Buns blend the tangy flavor of freshly fermented sourdough with a soft, pillowy texture reminiscent of English muffins. Perfectly suited for sandwiches, these buns are both scrumptious and versatile, making them the ideal accompaniment for any filling or spread. Their crusty exterior and fluffy interior provide the perfect balance of chewiness and softness in every bite. Enjoy the satisfaction of homemade bread with minimal effort, and elevate your sandwiches to gourmet status with these delightful buns that are easy to make and even easier to enjoy!
N/A
Servings
206
Calories
10
Ingredients
Ingredients
Instant Yeast
1 (tablespoon)
Water
1/2 (cup, approximately)
Sourdough Starter
1 (cup, refreshed)
Sugar
2 (tablespoons)
Salt
1 1/2 (teaspoons)
Dried Whole Milk
1/2 (cup)
Unbleached All-Purpose Flour
3 (cups)
Butter or Oil
2 (tablespoons)
Egg
1
Cornmeal
((for dusting))
Instructions
1
In a large mixing bowl, combine the instant yeast, refreshed sourdough starter, sugar, salt, dried whole milk, and about half the water. Mix well.
2
Gradually add the flour, while mixing, until the dough begins to come together. If the mixture appears overly dry, slowly add more water until the dough is soft and slightly sticky.
3
Knead the dough by hand or using a stand mixer for about 5-10 minutes until it is smooth, elastic, and slightly sticky.
4
Cover the bowl with a clean cloth and let the dough rest for 30 minutes in a warm area to allow it to relax.
5
After resting, transfer the dough to a well-floured surface, roll it out into a rectangle measuring 16 1/2 x 8 1/2 inches, and maintain a thickness of about 1/3 to 1/2 inch.
6
Using a 3 3/4-inch round cutter, cut the dough into eight circles and reshape any scraps into a single ball to cut additional buns if desired.
7
Dust a baking sheet with cornmeal and generously grease your English muffin rings before placing them on the sheet.
8
Carefully place each dough circle into the rings and sprinkle the tops lightly with cornmeal.
9
Cover with another baking sheet to help retain moisture and allow the buns to rise for 40 minutes at room temperature until they puff up.
10
Preheat your oven to 375°F (190°C) while the dough is rising.
11
Once the buns have risen, remove the top baking sheet and bake in the preheated oven for 20 to 25 minutes. They should be lightly browned on both the top and bottom.
12
After baking, remove the buns from the oven and let them cool for about 10 minutes in the rings before gently removing them.
13
Transfer the buns to a wire rack to cool completely.
Nutrition Information
6.25
Fat
31.25
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Rustic Sourdough Muffaletta Buns?
They are tangy, soft, pillowy buns inspired by Schlotzsky's sourdough rolls, combining the flavor of sourdough with an English muffin texture.
What inspired this recipe?
These buns are inspired by the delectable sourdough rolls from Schlotzsky's.
What is the flavor profile of these buns?
They feature the tangy flavor of freshly fermented sourdough starter.
What is the texture of the Muffaletta buns?
They have a crusty exterior and a fluffy, pillowy interior that provides a balance of chewiness and softness.
What type of yeast is required?
The recipe calls for one tablespoon of instant yeast.
Does the sourdough starter need to be active?
Yes, you should use one cup of refreshed sourdough starter for this recipe.
Is milk an ingredient in these buns?
Yes, the recipe uses half a cup of dried whole milk.
What kind of flour is recommended?
The recipe specifies three cups of unbleached all-purpose flour.
Does the dough contain eggs?
Yes, one egg is included in the ingredient list.
What fat is used in the dough?
You can use two tablespoons of either butter or oil.
How much water is needed for the dough?
Approximately half a cup of water is used, added gradually until the dough is soft and slightly sticky.
How long should I knead the dough?
Knead the dough for about 5 to 10 minutes until it is smooth, elastic, and slightly sticky.
Can I knead the dough by hand?
Yes, the dough can be kneaded either by hand or using a stand mixer.
How long does the dough need to rest?
Allow the dough to rest for 30 minutes in a warm area after initial kneading.
What are the dimensions for rolling the dough?
Roll the dough into a rectangle measuring 16 1/2 by 8 1/2 inches.
How thick should the dough be rolled out?
The dough should be rolled to a thickness of about 1/3 to 1/2 inch.
What size cutter is needed for the buns?
A 3 3/4-inch round cutter is recommended to cut the dough into circles.
Can I use dough scraps?
Yes, you can reshape any scraps into a ball and cut additional buns.
How should I prepare the baking sheet?
Dust the baking sheet with cornmeal and grease your English muffin rings.
Do I need special rings for these buns?
Yes, English muffin rings are used to help the buns maintain their shape.
Why is cornmeal used on the buns?
Cornmeal is used for dusting the sheet and the tops of the buns to provide texture and prevent sticking.
How long is the second rise?
The buns should rise for 40 minutes at room temperature until they puff up.
Why cover the buns with another baking sheet while rising?
Covering them with a second baking sheet helps retain moisture during the rising process.
What is the required oven temperature?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
How long do the buns bake for?
The buns should bake for 20 to 25 minutes.
How do I know the buns are done?
They are finished when they are lightly browned on both the top and the bottom.
How long should they cool before removing the rings?
Let the buns cool for about 10 minutes in the rings before gently removing them.
What are the nutritional values for one bun?
Each bun contains approximately 206 calories, 6.25g of fat, and 31.25g of carbohydrates.
How much protein is in each bun?
There are 2.5 grams of protein per bun.
What are these buns best used for?
They are perfect for sandwiches, breakfast, brunch, or any gourmet filling.