Monday, 19 March 2012

Sour Milk Buns

The one thing we forgot to do before we went away was freeze the bread and milk, so when we returned, the former was mouldy and the latter sour. I found a solution to both problems - make bread with the sour milk! These little buns turned out really well - great for lunch, and also for burgers the next day. The same dough can be used to make a normal loaf, although it dries out a bit faster than our usual wholemeal sandwich loaves. This recipe makes eight large rolls, or one 1kg loaf.


  • 460g sour milk
  • 625g white or lightly seeded flour
  • 2 tsp dried yeast
  • 2 tsp salt
  • 1 tsp sugar

Either pop the ingredients in your breadmaker and set to dough, or do it the old-fashioned way: combine the ingredients together in a large bowl, make a dough, and knead for ten minutes. Allow to rise for half an hour, knock back and knead again, then leave for another half an hour.

Used as burger buns.
Remove the dough from the bowl or breadmaker tin and place on a floured surface. Divide in half, then divide each half again, and again, to make eight pieces. Flatten each piece slightly with your (floury) hands and place on baking trays, then pop in the (off) oven. Leave to raise for forty minutes, then switch the oven on to 190 C. After fifteen minutes, check the buns; they should be risen and golden - take them out as soon as they are firm, as you don't want them to overcook and go dry. Scatter over a few tsp further of flour, and serve immediately, or allow to cool for ten minutes before placing in a bag or box to store.

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