• Leigh

Have Discard? Make Sourdough Chive Parmesan Twirl Buns

These little buns are different and good! They are loaded with fresh chives and Parmesan cheese, and a sourdough-chive-Parmesan filling twirls through the buns for soft, savory flavor in each bite. The buns are easy to make and are a great way to use a cup of your starter/discard in a way that's savory rather than sweet. The buns are wonderful for dinner or alongside an omelet for a special breakfast. I also like them for lunch with soup or a salad. Enjoy!


Have Discard?  Make Sourdough Chive Parmesan Twirl Buns
Have Discard? Make Sourdough Chive Parmesan Twirl Buns

Sourdough Chive Parmesan Twirl Buns -- Makes 10-12


1 cup of sourdough starter/discard

1/4 cup of canola or olive oil

1/4 cup of milk

1 large egg

2 tablespoons of sugar

1 cup of whole-wheat flour

1 cup of all-purpose flour, plus extra to knead

1 teaspoon of salt

2 tablespoons of grated Parmesan cheese


Filling


1/2 cup of sour cream (light is fine)

1/3 cup of shredded Parmesan cheese

1/2 cup of snipped/chopped chives (you can substitute chopped green onions if you

don't have the chives, but decrease the amount to 1/3 cup unless you want super

onion taste)


In a large bowl combine the starter/discard, oil, milk, egg, sugar, and whole wheat flour until thoroughly mixed. Loosely cover the mixture and let it stand for at least an hour (longer is fine--I let it go between breakfast and lunch, then mix in other ingredients after lunch). When you're ready, mix in the remaining flour, salt, and Parmesan cheese. Knead the dough for three to five minutes, kneading in 1/4-1/2 cup of additional flour until you have a dough that's moist but not sticky. Pat the dough out into a roughly 10-inch square. In a small bowl, mix all the filling ingredients. Spread the filling over the top of the dough to within about 1/2-inch of the edges. Roll the dough up, starting from one end, jelly-roll style. Cut the rolled-up dough, crosswise, into 10-12 slices. Place a piece of baking parchment on a large baking sheet. Place the slices about two inches apart on the parchment-covered baking sheet. Spritz the tops of the dough slices with non-stick cooking spray and cover them loosely with plastic wrap. Let the dough rolls rise for one to three hours (depending on the temperature of your kitchen) or until they increase in size by about 1/3. Preheat the oven to 375 degrees. Bake the buns for 25-30 minutes or until they are golden brown. The centers of the buns may still be a little soft. Let the buns cool for 5-10 minutes before serving them warm.


Have Discard?  Make Sourdough Chive Parmesan Twirl Buns
Have Discard? Make Sourdough Chive Parmesan Twirl Buns

Savory Sourdough Chive Parmesan Twirl Buns or Rolls
Savory Sourdough Chive Parmesan Twirl Buns

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