Tuesday, December 7, 2010

Sourdough Whole Spelt Herb Buns

For Thanksgiving I made some very similar sourdough spelt herb rolls, however these are made with whole grain spelt and have no white flour. Please see that post for more detailed instructions. I like these a whole lot better, and I prefer that they are whole grain. I made these larger since I wanted to use them as hamburger buns. They were perfect and I would not change a thing in this recipe.

Sourdough Whole Spelt Herb Buns:
  • 3 Cups Spelt Flour (Freshly Ground)
  • 1 Cup Sourdough Starter
  • 1/2 Cup Buttermilk
  • 1 Egg
  • 2 Tablespoons Butter
  • 2 Tablespoons Honey
  • 1 Tablespoon Sea Salt
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon White Pepper
For Topping:
  • 1 Tablespoon Dried Minced Onion
  • 1/2 Teaspoon Black Sea Salt


Take ingredients and mix together to form dough (for more details see roll post). At this point you can wrap in plastic and store in the refrigerator for up to 24 hours for a more sour dough (which is what I did) or it can be used right away. Roll dough out until it is about 1/2 inch thick. Cut into rounds.

Place cut outs onto parchment paper lined baking/cookie sheet.

In a bowl mix together dried onion and sea salt.

Mix together and spread evenly on top of the buns.

Allow dough to rise until it has almost doubled, then place into the oven at 350 degrees for about 20 minutes.

Like us on Facebook to get timely updates right in your news feed!


  1. Oh my, I am making these! Thank you so much for visiting and taking the time to comment at my place. You have a beautiful blog and I'm so excited to be able to start following!

  2. Thank you, Diana! That is very kind. I am new to blogging and encouraged by your feedback! Let me know how these buns turn out, they were the best ones I have made yet.

  3. I'm making these today!!! I'll let you know how they turn out :D

  4. I just made the dough this morning and plan to make them for tonights dinner! How cool! Let me know for sure, and also tell me what you are going to put in them!

  5. These look great. I plan on making for our family Christmas Eve get together.
    Could you give an estimate of the rising time? I know with sourdough, you can't be exact, but at least an idea of how long I need to allow.
    Thanks for the recipe.

  6. Hi Pearl, that's a tough question. It depends so much on the temperature of your home/kitchen and also how vigorous your starter is. I am going to say an hour, but honestly there have been times in winter where it has taken much longer. If you are having trouble with the rise and you are short on time I would put them in a small room with a space heater. That or maybe heat your oven for a minute or two, then turn it off and put the bread in. Let me know how it goes! Thanks for your comment and question!

  7. I made these as dinner rolls (without the seasonings) and they turned out great. Will definitely make again. Thanks for the recipe and your advice above!

  8. Pearl, I want to thank you so much for reporting back. I am so happy that they came out well and that you enjoyed them. That is why I do this blog, I love sharing - it makes me so glad. I actually made a variation of these for Christmas and turned them into little garlic butter rolls, they were good that way too. I will post that recipe sometime in the new year.


Related Posts Plugin for WordPress, Blogger...