Multigrain Soft Sourdough Buns

by - June 10, 2019






I used the same Multigrain Soft Sourdough Bread recipe that I shared before to make these soft buns.  

Please click here for the Multigrain Soft Sourdough Bread recipe. Instead of baking in a loaf pan, just divide the dough to 16 equal portions, shape each into a ball, dip into a bowl of white sesame seeds and place buns in a lined 10 inch x 10 inch square pan.  Bake in preheated oven at 180C for 20 to 25 minutes, or until golden brown.

The texture very soft on the first day.  However, it lost a little softness and moisture on the second day.  By the second day, it is best to toast them before eating to get back some softness.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

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2 comments

  1. These buns look so soft and perfect for dinner!

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    1. Thank you, Natalie for your comment. Indeed very soft and yummy on the first day. But, it lost a little softness and moisture on the second day. Please toast before eating after one day. Cheers :)

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