• Leigh

Sourdough Discard Day: Rye-Raisin-Nut Buns


It was time--again--to feed the starters. This time I decided to make breakfast buns, specifically rye-flour-based raisin buns with walnuts. The process for making the buns seems long, but it's easy, and you don't have to do any kneading--just stirring. Plus, the rise time is pretty accommodating. You can start the buns the morning of the day before you want to serve them. Or, better yet, get the buns started on Saturday evening (hey, big night at my house!), let them rise overnight, stir them and add some flour the next morning, let them rise while you're at church or out and about, add the remainder of the ingredient