Sourdough Ham and Cheese Buns are soft pillowy sourdough buns with savory ham (or any other type of meat) and melted cheese creating a hearty and healthy breakfast, brunch, or even a snack. With the perfect balance of flavors, these savory treats are great for any occasion. Enjoy them warm, with a crispy crust on the outside and a soft, flavorful interior. They reheat easily.
This post may contain affiliate or sponsored content.
Similar posts you might like:
- Sourdough Zucchini Fritters
- Easy Sourdough Cinnamon Rolls – Eggless Recipe
- Sourdough Ham and Cheese Sandwich
- Sourdough Oatmeal Chocolate Chip Cookies
Tools you might need:
Ingredients:
Sourdough Buns:
- Whole milk: Using the highest fat milk content will ensure the best dough for this brioche recipe.
- Farm fresh eggs: Farm fresh eggs will give your brioche buns that golden glow. You can use any large eggs.
- Sugar: Use organic cane sugar for that sweetness to the dough.
- Salt: Any type of salt will work, I love using Mediterranean Sea Salt. Salt will enhance flavor to the buns.
- Starter: Make sure your sourdough starter has been feed 4-6 hours before using it to ensure it’s ripe and ready to make buns.
- Bread flour: You will need strong bread flour for this recipe to create the most satisfying brioche dough. I recommend King Arthur Bread Flour.
- Butter: Unsalted butter is recommended. Butter makes the dough ultra tender and flakey. Room temperature butter will be easier to incorporate into the dough.
Savory Filling:
- Cheese: You can use any shredded cheese, Mozzarella, Colby, sharp cheddar, etc.
- Ham: If you don’t like ham or prefer other meats it will work great as well. You can use turkey, deli chicken, or even salami/pepperoni
How to make Sourdough Ham and Cheese Buns:
Feed your starter:
- Make sure you have fed your sourdough starter at least 4-6 hours before using it.
- Mix 1 cup bread flour, 3/4 cup water, and 1/2 cup starter. Stir vigorously, making sure all of the flour has been hydrated.
- Leave the starter on top of your fridge until it has doubled (4-6 hours). This depends on how warm your house is. The warmer your house, the faster it will rise and double.
Make the dough:
- In a kitchen aid mixer bowl, combine milk, eggs, sugar, salt, starter, and flour. Knead on speed 3 with a dough hook attachment for about 3-5 mins, until well combined.
- Add the softened butter and knead for 5-7 mins on speed 3.
- NOTE: **You might be tempted to add more flour, please don’t, it will make your dough tough and not soft and airy. The dough is supposed to be slightly sticky and wet.
- Cover the bowl with a plastic and leave on top of your fridge for 1 hour.
Strengthen the dough:
- In 1 hour, do a set of coil folds to strengthen the dough. Cover with plastic and leave on top of your fridge for another hour.
- After 1 hour, do one more set of coil foils. Leave the dough covered on top of your fridge for 6-8 hours (overnight)
Fridge proof (optional):
- In the morning: Cover the bowl with plastic wrap and place in the fridge for about 1 hour. This will help you handle the dough easier, it will be soft and pliable.
Shape the buns:
- In the morning: Take the dough out of the fridge and onto a floured counter. Your dough will be firm and easy to work with.
- Divide the dough into 8 equal pieces using a sharp knife or a bench scraper.
- To shape each portion of dough, fold the edges into the center. Flip it over so that it is seam side down and roll it gently with your hands until it is smooth and round.
Second rise:
- Place the rolled balls of dough onto a parchment paper and let it rise for about 2 hours. (If you are in a time crunch, you can skip this step and start making a well in the dough ball and filling it).
Fill the buns:
- Using a floured bottom of a jar or a glass, press the middle of the dough ball to make a well.
- Add shredded cheese, then add some diced meat of your choice, and top with more cheese. Add a few more meat pieces on top.
Bake the buns:
- Preheat your oven to 350°F(180°C).
- Bake for 25-30 mins, until the edges are golden to your desired liking.
How to store sourdough ham and cheese buns:
Store in an airtight container for up to 2 days in the fridge.
Sample Bakers Schedule Option 1:
8 AM: Feed your sourdough starter.
8 PM : Mix your dough. strengthen your dough, and cover to rise overnight.
6 AM: Place into the fridge.
7-8 AM: Divide and shape the dough.
8:30 AM: Cover for second rise.
9:30 -10 AM: Assemble the buns.
10 AM: Bake.
Sample Bakers Schedule Option 2:
8 PM: Feed your sourdough starter. Cover and leave overnight on top of your fridge or counter.
8 AM : Mix your dough. strengthen your dough, and cover to ferment all day.
9 PM: Place into the fridge overnight.
8 AM: Divide and shape the dough.
8:30 AM: Cover for second rise.
9:30 -10 AM: Assemble the buns.
10 AM: Bake.
Pin this for later:
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Ham and Cheese Buns
Sourdough Ham and Cheese Buns are soft pillowy sourdough buns with savory ham (or any other type of meat) and melted cheese creating a hearty and healthy breakfast, brunch, or even a snack. With the perfect balance of flavors, these savory treats are great for any occasion. Enjoy them warm, with a crispy crust on the outside and a soft, flavorful interior. They reheat easily.
Equipment
- Kitchen Aid Mixer
- Dough Hook
- Cooling rack
- Baking sheet
- Hand mixer
- Large bowl
- Bench scraper
Ingredients
- 60 g whole milk - room temperature
- 1 farm fresh eggs - room temperature
- 20 g organic cane sugar
- 5 g fine salt
- 75 g active mature starter
- 165 g bread flour
- 1/2 stick of unsalted butter - room temperature 4 tbsp
Instructions
Feed your starter:
- Make sure you have fed your sourdough starter at least 4-6 hours before using it.
- Mix 1 cup bread flour, 3/4 cup water, and 1/2 cup starter. Stir vigorously, making sure all of the flour has been hydrated.
- Leave the starter on top of your fridge until it has doubled (4-6 hours). This depends on how warm your house is. The warmer your house, the faster it will rise and double.
Make the dough:
- In a kitchen aid mixer bowl, combine milk, eggs, sugar, salt, starter, and flour. Knead on speed 3 with a dough hook attachment for about 3-5 mins, until well combined.
- Add the softened butter and knead for 5-7 mins on speed 3.
NOTE: **You might be tempted to add more flour, please don’t, it will make your dough tough and not soft and airy. The dough is supposed to be slightly sticky and wet.
- Cover the bowl with a plastic and leave on top of your fridge for 1 hour.
Strengthen the dough:
- In 1 hour, do a set of coil folds to strengthen the dough. Cover with plastic and leave on top of your fridge for another hour.
- After 1 hour, do one more set of coil foils. Leave the dough covered on top of your fridge for 6-8 hours (overnight)
Fridge proof (optional):
- In the morning: Cover the bowl with plastic wrap and place in the fridge for about 1 hour. This will help you handle the dough easier, it will be soft and pliable.
Shape the buns:
- In the morning: Take the dough out of the fridge and onto a floured counter. Your dough will be firm and easy to work with.
- Divide the dough into 8 equal pieces using a sharp knife or a bench scraper.
- To shape each portion of dough, fold the edges into the center. Flip it over so that it is seam side down and roll it gently with your hands until it is smooth and round.
Second rise:
- Place the rolled balls of dough onto a parchment paper and let it rise for about 2 hours. (If you are in a time crunch, you can skip this step and start making a well in the dough ball and filling it).
Fill the buns:
- Using a floured bottom of a jar or a glass, press the middle of the dough ball to make a well.
- Add shredded cheese, then add some diced meat of your choice, and top with more cheese. Add a few more meat pieces on top.
Bake the buns:
- Preheat your oven to 350°F(180°C).
- Bake for 25-30 mins, until the edges are golden to your desired liking.
Notes
NOTE: **You might be tempted to add more flour, please don’t, it will make your dough tough and not soft and airy. The dough is supposed to be slightly sticky and wet.
