Hannah Page’s Extra-Fluffy Sourdough Buns Recipe

The key to making these extra soft and fluffy is to allow plenty of time to rise, says Page.
Recipe by Hannah Page / photography by Taylor McDonald

Page’s Pain d’epi, baguettes made to look like wheat stalk loaves.

This simple and delicious sourdough recipe comes from a Q&A with Hannah Page, the local Raleigh educator and Instagram sourdough sensation. To see the story, click here.

How to make Hannah Page’s Extra-Fluffy Sourdough Buns

Ingredients

400 grams* (2 1/2 cups) all-purpose flour
100 grams (1/2 cup) 100% hydration sourdough starter
125 grams (1 cup) milk + 100 grams cream (1/2 cup) or 225 grams (1 cup) milk
50 grams (5 tablespoons) butter
60 grams (4 tablespoons) brown sugar
1 egg yolk
8 grams (2 teaspoons) salt

Directions

Pour wet ingredients into mixing bowl, then slowly incorporate dry ingredients. Once everything is fully incorporated, let it sit. Give the dough two sets of stretch-and- folds every half hour, for two hours. (This dough is quite enriched, so it will not ferment at all in that time, even if you’re in a warm climate.) By the time you’ve given your last fold, this dough should be smooth and strong. Divide into nine sections, and roll each into a ball, using a dry surface to create tension. Heavily grease a 9-inch round pan or a 9-inch square pan and place the rolls in it. (You can also divide them into eight sections and put them in a loaf pan.) Let the rolls rise until tripled in size. Taking the time to do so will ensure they are truly fluffy. This will take differ- ent amounts of time depending on the ambient temperature (Page’s took 14 hours). Bake at 350 degrees for 25 to 30 minutes, or until lightly brown. *Page encourages working in grams for precise baking, but we’ve included approximate standard measurements as well.