These savory sourdough buns combine two of my very favorite culinary herbs — rosemary & garlic. In addition to boosting flavor, these herbs also have beneficial properties when added to food.
Rosemary supports the liver and helps to aid digestion, reducing gas, cramping, and bloating. Garlic is also carminative, helping to improve the digestive process and prevent constipation. Both herbs have antimicrobial effects and have been used as natural preservatives to help prevent food spoilage (de la Forêt).
This recipe calls for sourdough starter. If you don’t have a starter, don’t worry, you can make your own very easily, it just requires a bit of time. Check out this blog post for more details about getting started with sourdough.
To make these buns, you will need:
- 1 cup sourdough starter
- 1/2 cup milk
- 1/2 cup water
- 1 Tbsp butter
- 1 tsp salt
- 1 1/2 tsp rosemary, chopped finely
- 2 tsp minced garlic
- 3 1/2 cups white flour
Recipe makes 6 sourdough buns
In a large mixing bowl, combine the sourdough starter, salt, butter, milk, water, rosemary & garlic and stir until well combined.
Add the flour, one cup at a time until the dough becomes too stiff to stir. Then turn it out onto a clean, lightly floured surface and knead in the rest of the flour. You may need to use a little more or less flour depending on the consistency of your sourdough starter.
Place the dough in a bowl and cover with a silicone bowl cover. Proof the dough overnight (8-12 hours) at room temperature. The dough will poof up and fill the bowl.
After the dough has proofed, form small balls, about the size of an orange and place on a lightly oiled baking sheet. Then proof the rolls for another 1-2 hours.
Bake the buns at 350°F for about 25 minutes, or until the rolls sound hollow when you tap on their crusts.
My favorite way to savor these buns is slathered with butter or ghee fresh out of the oven. They also make a delicious sandwich bun or a lovely accompaniment to holiday dinners. Enjoy!
de la Forêt, Rosalee. Alchemy of Herbs. Hay House, Inc. 2017.