Sourdough Carrot Buns

So easy and fluffy with a slight sourdough tangy, these soft carrot buns will be an addition to your favorite sourdough buns. 😃

I made my Sourdough Carrot Buns a little bit smaller because I will use these buns for my daughter’s kindergarten lunchbox. 😊

I always weigh my dough, so they all become equal. For normal-sized buns, I weigh them to approx. 60 grams, but of course, you decide the size yourself. You can make 12 or 24 buns out of the serving recipe.

Looking for Sourdough Discard Ideas

I am in my never ending quest to find ways to use my weekly sourdough starter discard. I have now posted some of my discard recipes:

Quick notes and tips

  • Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients.
  • I used my stand mixer for faster and easier kneading, but you can, of course, knead the dough by hand or using a hand mixer with a dough hook.
  • The dough is quite sticky but doesn’t put extra flour in than is necessary. The trick for preventing the dough from sticking to your hands is by rubbing or moistening your hands with oil or butter. Remember also to grease your working space (I don’t use flour). 👍😊
  • Make sure you knead the dough properly for the gluten to develop. To check if your dough is ready, perform the windowpane stretch test.
  • Give the dough enough time to proof and make sure they double in size.
  • The dough is quite sticky, so I recommend to grease your hands with oil or butter before working with the dough.
  • When you smell the bread, that is when you get to prepare and check your carrot buns. Sometimes it is ready to pull out from the oven. I usually tap the bread, and when it sounds hollow, then it is ready.
  • To ensure freshness, store carrot buns in an airtight container at room temperature. Or you can also store them in the freezer.
  • You can freeze Sourdough carrot buns. Just thaw them before eating, and you can also microwave them for 30 to 40 seconds.

Try these easy, soft, and colorful sourdough carrot buns. They are super easy to make and perfect for lunch, breakfast, or dinner.

If you have tried my Sourdough Carrot Buns, please don’t forget to rate the recipe and let me know how it turns out. I love hearing from you!

You can also follow me on PinterestInstagramFacebook, and YouTube to see what I am getting up to.

You will need:

  • 400 grams sourdough starter 100% hydration, unfed or discard
  • 150 grams milk, from the fridge (I used buttermilk)
  • 60 grams butter or margarine, unsalted and melted, from the fridge (I used melted margarine)
  • 2 large eggs, lightly whisked, from the fridge
  • 290 grams shredded carrots
  • 15 grams granulated white sugar
  • 10 grams fine sea salt
  • 8 grams instant dry yeast
  • 600 to 650 grams all-purpose or bread flour

Procedure (video):

Day 1

  1. In the bowl of a stand mixer, add the unfed sourdough starter, milk, melted butter or margarine, lightly whisked eggs, and shredded carrots. Stir with a spoon or spatula.
  2. Add the sugar, fine sea salt, and instant dry yeast. Stir again with a spoon or spatula.
  3. I attached the dough hook and started mixing. Add the flour gradually while kneading. The dough should be soft and a little sticky. Knead the dough for about 20 minutes. Then lightly grease your hands and perform the gluten stretch test to check if your dough is ready for its first rise.
  4. Transfer the dough to a lightly greased bowl or plastic tub. Cover and keep it to rise in the fridge overnight. Punch down the dough 1 hour before you go to bed. I recommend placing a rubber band around the outside of your container at the level of the dough. It will then easy to see when the dough has risen double its size.

Day 2

  1. The next day, take the bowl out of the fridge and sit at room temperature for 1 to 2 hours.
  2. Then lightly grease your hands, then punch the dough down to release some gas. Punch the risen dough. Weigh the whole dough (optional), then divide it into 12 or 24 equal portions. I divided my carrot buns a little bit smaller because I will use these buns for my daughter’s school lunchbox. 
  3. Roll each dough portion into a ball and place them in a baking tray lined with parchment paper. Make sure to place the pieces seam side down on the prepared baking sheet. Give some space between each piece as they will still rise. Do the same for the rest of the dough. 
  4. Cover with a clean kitchen towel and let them rise for another 45 minutes. Remove cover before baking.
  5. Meanwhile, preheat the oven to 225 degrees Celcius (437F).
  6. Bake in a preheated oven for 10 minutes for small buns and 15 minutes for big buns. Remove from the tray or pan and cool in the cooling rack.
 

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