Why I love sourdoug buns

Why I love sourdoug buns

My husband and I are fans of the sourdouche buns.

They are simple to make, super crunchy, and so flavorful.

And they’re super easy to make.

So easy! 

We started making these little buns at the end of last year, and I thought, “Oh wow, these could be a hit.” 

The buns are great.

They’re light and fluffy, and they’re the perfect addition to my sandwich or burger. 

When we ate these at our friend’s birthday party last month, we all had a laugh and we were all happy to see that these little bun creations have become so popular.

So, I thought it was time to share how I made them, and how to make them with my husband and my son. 

Here’s how to cook these little bites of heaven: 1.

Put butter in a large skillet.


Add the butter and sugar and stir until combined.


Add flour, eggs, and salt and stir to combine.


Slowly add the flour mixture and mix well.


Cover the pan and let it simmer over medium-low heat for 20 minutes.

When the butter is cooked, the buns will look a little like mini-mushrooms, with a small amount of butter on the outside and a very slight bit of sugar on the inside.

They should be completely tender.

 When the butter has been cooked, you can remove them from the pan with a slotted spoon.

You may have to remove a few of the edges.

You’ll want to keep the top of the bun on the bottom so the filling doesn’t burn.

Tip: If you’re making them for your children, I recommend placing them on the cookie sheet to keep them from rolling around.


Once the butter in the skillet has melted, add the bacons and stir them in with the sugar.


Cover and let sit for 5 minutes to let the mixture absorb the flavors.


Once cooled, add in the flour and mix again.


Add in the eggs and salt, and mix it all together until you have a smooth batter.


Add a little flour at a time to form a smooth dough.


When all of the flour is incorporated, the dough will start to get sticky.

Add more flour if it’s sticky. 


Shape the dough into a ball, and flatten it into a 1-inch round.

Repeat for the remaining dough.

I like to roll them out to about 1/4-inch thick.


Place the bun on a baking sheet and spread the bacon filling around the top.


Spread some of the filling around as well.


Once they’re all coated, place a baking tray over them.


Bake for 30 minutes or until golden brown and crispy.


Remove the bums from the oven and let them cool.


You can serve them warm or at room temperature.


Make sure you have your hands full with the rest of your weekend.

20. Enjoy! 

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