Sourdough Buns

Sourdough Buns

These buns are so good! They are perfect for pulled meat sandwiches or burgers and even a side roll with dinner. I love the crumb and flavor with these.


1/2 cup starter

2 cups coconut milk

1/4 cup coconut oil

2 teaspoons sea salt

6 cups white wheat flour or more if needed.

Mix together the starter, coconut milk, oil and salt in a large bowl. You could also use 2 cups water and 1/2 coconut milk powder. Add half the flour and mix well. Add the remaining flour and mix by hand until fully incorporated and the dough is tacky. If the dough is still too wet add a little more flour 1/4 cup at a time. Cover the bowl with plastic wrap and let rise on the counter for 12 to 24 hours.

Once the bread has risen and ready to shape, use avocado or coconut oil to oil the counter. Cut the dough into 14 large round balls about 1/4 cup or so each. Pinch the dough together at the bottom of the roll. You could also make more by making them smaller.

Sourdough Buns 2

Let rise for 1-2 hours until they have doubled in size and are nice a big. Cut the bread to vent and spread the rolls with melted butter. Bake at 375 degrees for 35 minutes.


Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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