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–+ servings

Sourdough Discard Iced Buns

The Pantry Mama
These soft & fluffy sourdough iced buns are slathered in a sweet glaze and dipped in sprinkles to create a sweet treat that's delicious to share!
4.46 from 11 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings 9 rolls
Calories 387 kcal
Sourdough Discard Iced Buns
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Ingredients  

  • 100 g Sourdough Starter Discard is fine
  • 200 g Milk warm (37C)
  • 80 g Water room temp
  • 40 g Sugar
  • 5 g Salt
  • 30 g Butter
  • 500 g Bread flour
  • 7 g Instant Yeast optional
  • 20 g Honey for brushing warm buns
  • 20 g Butter for brushing warm buns

Sweet Icing Glaze

  • 100 g Powdered sugar
  • 20 g Raspberry Jam
  • 20 g Warm Water just enough to make a glaze
  • 100 g Sprinkles any color you choose

Instructions 

  • This recipe was created using a stand mixer (Thermomix). See notes for info on kneading by hand.
    Add warm milk, water, sugar and instant yeast to the bowl of your stand mixer. Mix together until the sugar has dissolved and the yeast is foamy.
  • Now add your sourdough starter, bread flour and salt. Bring the ingredients together to form a shaggy dough.
    This just means that the liquid and flour are brought together - the dough will look a bit dry at this stage.
  • Now, using the dough hook of your stand mixer, knead the dough for a few minutes until it becomes smoother.
  • Add the butter and continue to knead the dough until it is smooth and elastic. This dough is not a sticky dough and should some together in one big ball.
    This should not take too long using a stand mixer - no more than 5 minutes once the butter is added.
  • Remove the dough from your stand mixer, place into a bowl and cover with plastic wrap.
    Leave the dough to rise until it's doubled. The dough must double - if it doesn't, your buns won't be as fluffy.
  • Once the dough has doubled, turn it out onto the counter and form into a rough rectangle.
    Using a dough scraper, cut the dough into 9 strips (more if you want smaller rolls of 50g).
  • Using a scale, weigh out each piece, adding or removing dough until you get 9 pieces that are 100g each.
  • Shape each piece of dough into a log and place on a baking sheet. Leave a little gap between them - but you want them to be touching once they've risen.
  • Preheat your oven to 180C/356F and set the rolls aside for a second rise - you want them to be puffy (it won't take too long - around 30 minutes to an hour).
  • Once the rolls are puffy and touching each other, brush them with some milk.
  • Place into the oven and bake at 180C/356F for around 15 minutes. The rolls should be lightly browned on top.
  • While the buns are baking, mix the honey and butter together in a small dish.
  • Take the rolls out of the oven and brush generously with the honey butter.
  • Place the rolls onto a wire rack to cool.
  • Once the rolls are cool, it's time to ice them!
  • Add the powdered sugar and raspberry jam into a bowl. Add just enough water to bring it together into a smooth paste. You don't want it too runny - but smooth enough that you can dip the buns in.
  • Place each bun top down into the glaze so it covers the top surface of the bun. Then dip into the sprinkles.
  • Enjoy!

Notes

Omitting Commercial Yeast
This recipe uses instant yeast to speed up the process. You can most certainly make them without the commercial yeast and rely on your sourdough starter to provide the rise.
I find that I get a much softer, fluffier roll when using some commercial yeast. I still use an active, bubbly starter for this recipe.
If you want to leave the yeast out, you will just need to increase the time that the dough rises for (bulk fermentation). You want to let it rise in the bowl about 50%. They will rise the other 50% once you've shaped them.
Fermentation will depend on temperature so you need to watch your dough, rather than the clock! You don't want to over ferment them as it will make it too hard to shape them.
Kneading by Hand
This recipe was written using a stand mixer (Thermomix).
You can however knead the dough by hand.
It's important to dissolve the sugar and yeast in the warm milk and water before adding the flour. Knead the dough really well once the butter has been added - you'll need to bring your muscles! But it is a really lovely dough to work with, so you should be fine doing it by hand.
Vegan Ingredient Swaps
Swap the milk for any plant based milk. Oat milk and soy milk work well. Swap the butter for vegan butter.

Nutrition

Serving: 100g Calories: 387kcal Carbohydrates: 73g Protein: 8g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 14mg Sodium: 268mg Potassium: 97mg Fiber: 2g Sugar: 30g Vitamin A: 176IU Vitamin C: 1mg Calcium: 36mg Iron: 1mg
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