| Total sodium: 300 mg |
Ingredients:
- 4 cups bread flour (all-purpose flour will work, too)
- 1/4 tsp instant yeast
- 1/8 tsp salt
- 1 Tablespoon apple cider vinegar
- 2 cups cold tap-water (less 1 Tablespoon—see Note below)
- ¼ cup flour (for shaping the dough into buns)
- Note: Put apple cider vinegar in a measuring cup, add enough water to make 1 cup.
Directions:
In a large bowl, stir everything together until you have a shaggy dough, about 2 minutes.
Cover with a cotton kitchen towel and leave on the counter top, at room temperature, for 12 to 18 hours.
When ready to bake the next day, pre-heat the oven to 425 F and line a baking tray with parchment paper.
Spread 1/4 cup of flour on the counter top and tip out the dough onto the flour. Coat the dough thoroughly with the flour. The dough will still be quite wet, so use as much flour as necessary to avoid any sticking.
Using a sharp knife, or dough scraper, cut the dough into 8 to 10 pieces and roll each piece in flour.
Gently shape each piece into a square or rectangular shape by folding the dough over onto itself. Place each piece on the parchment-lined tray. Leave a bit of space around each bun.
Let the dough rise for about 20 minutes.
Bake for 15 minutes, then rotate the pan and bake for another 5 to 7 minutes, or until the buns are golden brown.
Allow to cool completely before slicing.
Note: For a crispier bun, spray with water a couple of times while they are baking.
All of the sodium comes from the 1/8 tsp of salt. The whole batch has approximately 300 mg of sodium. Divide the number of buns into 300 and you have your sodium per bun.
Adapted by Gwen from Climb Eat Cycle Repeat
