There’s something truly magical about pulling a warm, fluffy bun apart. With a hint of zucchini and the delightful tang of sourdough, these Whole Wheat Sourdough Pull-Apart Buns are a cozy addition to any meal. They’re perfect for a family gathering, a casual dinner, or just to treat yourself on a Sunday afternoon. Plus, they’re a great way to sneak in some veggies without anyone noticing!
why make this recipe
Why not, right? Not only do these buns look stunning in all their golden glory, but they also taste divine. The whole wheat flour gives them a nutty flavor, while the zucchini adds moisture and a subtle sweetness. Plus, using sourdough starter discard means you’re minimizing waste, which is always a win in my book. And the best part? These buns are so easy to make! If you’re a beginner, this recipe is perfect for you. Let’s dive into the doughy goodness!
how to make Whole Wheat Sourdough Pull-Apart Buns with Zucchini
Starting with the ingredients, you’ll need one small zucchini peeled and chopped, a bit of water, two cups of whole wheat flour, three-quarters of a cup of all-purpose flour, and three-quarters of a cup of your sourdough starter discard. Don’t forget some olive oil, instant yeast, salt, butter, and maybe a little extra to brush on top.
First, you’ll pop that zucchini and a quarter cup of water into a food processor. Blend it up until it’s smooth. It’s such a lovely green color! Once done, measure out the puree to make sure you have enough liquid. Pour it into your stand mixer bowl, then toss in both flours, the sourdough discard, olive oil, instant yeast, and salt. Mix it until everything is well combined.
Now, sprinkle some flour on your surface and knead that dough for about 3 to 4 minutes. It should feel smooth and lovely. Next, place it in a greased bowl and let it rest in a cozy spot until it doubles in size. This usually takes about an hour.
Once your dough is all puffy, turn it out onto a floured surface and give it a gentle knead a few times. Then roll it into a 12-inch log. Cut this log into 12 equal pieces. Roll each piece into a little round ball, tucking the edges under to create a smooth top.
Time for the fun part! Arrange these rolls in a greased 9×12-inch baking dish. You can make them sit close together; they’ll rise up beautifully. Let them rest once more in a warm spot until they fill the dish, about another hour. Preheat your oven to 375 degrees F (190 degrees C), and when they’re ready, pop them in. Bake until they’re golden brown, roughly 30 minutes. Once they’re out, brush the tops with melted butter for that soft, buttery finish.
how to serve Whole Wheat Sourdough Pull-Apart Buns with Zucchini
These buns are perfect on their own, but you can also serve them alongside a bowl of warm soup, like my cozy creamy tomato soup. They’re also great with a smattering of herbed butter or even as an accompaniment to a tasty salad. Just tear apart and enjoy!
how to store Whole Wheat Sourdough Pull-Apart Buns with Zucchini
If you have any leftovers (though I doubt it!), store them in an airtight container at room temperature for up to three days. You can also freeze them for longer storage. Just let them cool completely first.
tips to make Whole Wheat Sourdough Pull-Apart Buns with Zucchini
Don’t be afraid to play around with this recipe! You can add herbs like rosemary or garlic for a flavor twist. And if you want to go full veggie power, sneak in some grated carrots or even shredded cheese.
Also, if you’re a fan of soft bread, make sure you brush on enough melted butter after baking. You could even sprinkle some sea salt on top for an extra pop of flavor. I trust you’ll love these buns as much as I do!
variation (if any)
If you’re looking for something different, you could swap half of the whole wheat flour for a nut flour. Almond flour or oat flour works great and adds a unique flavor profile.
This recipe is also perfect for experimenting with different shapes. Try rolling them into a braided loaf instead of individual buns!
FAQs
1. Can I use regular flour instead of whole wheat flour?
Absolutely! If you prefer a lighter texture, all-purpose flour will work just fine.
2. What if I don’t have sourdough discard?
You can substitute with an equal amount of plain yogurt or buttermilk for a similarly tangy flavor.
3. How can I make these buns sweeter?
Feel free to add a couple of tablespoons of honey or maple syrup to the dough for a touch of sweetness.
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Whole Wheat Sourdough Pull-Apart Buns with Zucchini
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These warm, fluffy buns combine whole wheat flour and zucchini for a delightful, healthy addition to any meal.
Ingredients
- 1 small zucchini, peeled and chopped
- 1/4 cup water
- 2 cups whole wheat flour
- 3/4 cup all-purpose flour
- 3/4 cup sourdough starter discard
- 2 tablespoons olive oil
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 2 tablespoons butter (for brushing)
Instructions
- Blend the zucchini and water in a food processor until smooth.
- Pour the zucchini puree into a stand mixer bowl and add both flours, sourdough discard, olive oil, instant yeast, and salt.
- Mix until well combined.
- Knead the dough on a floured surface for about 3 to 4 minutes until smooth.
- Place the dough in a greased bowl and let it rest until doubled in size, about 60 minutes.
- Turn the dough onto a floured surface and gently knead a few times.
- Roll the dough into a 12-inch log and cut into 12 equal pieces.
- Shape each piece into a round ball, tucking the edges under.
- Arrange the rolls in a greased 9×12-inch baking dish.
- Let the rolls rest in a warm spot until they fill the dish, about another hour.
- Preheat the oven to 375°F (190°C).
- Bake the rolls until golden brown, about 30 minutes.
- Brush the tops with melted butter after baking.
Notes
These buns pair well with warm soup or can be served with herbed butter or salads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: sourdough, whole wheat, zucchini, pull-apart buns, easy baking
