Buttery Sourdough Buns
Soft dinner rolls with a pleasingly mild sourdough tang, buttery spirals that are soft on the inside with a wonderfully crisp crust.
Ingredients
- 6 cups all-purpose flour
- 0.50 cup sourdough starter
- 2.50 tsp instant yeast
- 1 tbsp granulated sugar
- 1.25 tsp table salt
- 1 large egg
- 5 tbsp butter
- 0.67 cup water
- 4 tbsp melted butter
- 0.25 tsp paprika
Equipment
- stand-mixer
- bread-machine
- sharp-knife
- cake-pans
- oven
- cooling-rack
- baking-sheet
Instructions
Dough
Weigh your 3 cups all-purpose flour ; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients — 0.50 cup sourdough starter , 3 cups all-purpose flour , 2.50 tsp instant yeast , 1 tbsp granulated sugar , 1.25 tsp table salt , 1 large egg , 5 tbsp butter , and 0.67 cup water — in a large bowl. Mix and knead — using your hands, a stand-mixer , or a bread-machine set on the dough cycle — to make a soft, smooth dough.
Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 1.5-2 hours , until it's just about doubled in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Roll and pat the dough into a rough rectangle approximately 12 " x 16". Put 2 tbsp melted butter in a small bowl, and add the 0.25 tsp paprika ; it's there for color, and accentuates the buns' swirl, but omit it if you wish. Spread the dough with the melted butter.
Starting with a long side, roll the dough into a log.
Cut the log in 1 " slices, using a sharp-knife , or a piece of dental floss looped between your fingers.
Lightly grease two 8 " or 9 " round cake-pans . Arrange 8 buns in each pan.
Cover the pans, and let the buns rise for 60 minutes , until they're noticeably puffy. Don't let these buns rise too long; you want them to have enough rising power left to expand nicely in the oven. Towards the end of the rising time, preheat the oven to 350°F.
Topping
Uncover the pans, and brush each bun with some of the remaining 2 tbsp melted butter .
Bake the buns for 22-25 minutes ; they'll color only slightly.
Remove the buns from the oven, and turn them out of the pan onto a cooling-rack . Brush with any remaining melted butter. Serve hot or warm. To reheat, place the buns on a baking-sheet , tent lightly with aluminum foil, and bake for 10 minutes in a preheated 350 °F oven.
View Cooklang Source
---
title: Buttery Sourdough Buns
description: "Soft dinner rolls with a pleasingly mild sourdough tang, buttery spirals that are soft on the inside with a wonderfully crisp crust."
servings: 16
total time: 3 hours 42 minutes
prep time: 20 minutes
bake time: 22 to 25 minutes
tags: [sourdough, bread, buns, dinner rolls, baking]
cuisine: American
difficulty: intermediate
---
== Dough ==
Weigh your @all-purpose flour{3%cups}; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients — @sourdough starter{1/2%cup}, @all-purpose flour{3%cups}, @instant yeast{2 1/2%tsp}, @granulated sugar{1%tbsp}, @table salt{1 1/4%tsp}, @egg{1%large}, @butter{5%tbsp}, and @water{2/3%cup} — in a large bowl. Mix and knead — using your hands, a #stand-mixer{}, or a #bread-machine{} set on the dough cycle — to make a soft, smooth dough.
> Don't have any starter? You'll need to make or obtain sourdough starter before baking. If making from scratch, feed it for 5 to 7 days before it's ready for baking.
Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for ~{1.5-2%hours}, until it's just about doubled in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Roll and pat the dough into a rough rectangle approximately 12" x 16". Put @melted butter{2%tbsp} in a small bowl, and add the @paprika{1/4%tsp}; it's there for color, and accentuates the buns' swirl, but omit it if you wish. Spread the dough with the melted butter.
Starting with a long side, roll the dough into a log.
Cut the log in 1" slices, using a #sharp-knife{}, or a piece of dental floss looped between your fingers.
Lightly grease two 8" or 9" round #cake-pans{}. Arrange 8 buns in each pan.
Cover the pans, and let the buns rise for ~{60%minutes}, until they're noticeably puffy. Don't let these buns rise too long; you want them to have enough rising power left to expand nicely in the oven. Towards the end of the rising time, preheat the #oven{} to 350°F.
== Topping ==
Uncover the pans, and brush each bun with some of the remaining @melted butter{2%tbsp}.
Bake the buns for ~{22-25%minutes}; they'll color only slightly.
Remove the buns from the oven, and turn them out of the pan onto a #cooling-rack{}. Brush with any remaining melted butter. Serve hot or warm. To reheat, place the buns on a #baking-sheet{}, tent lightly with aluminum foil, and bake for ~{10%minutes} in a preheated 350°F oven.
> You'll notice these buns don't brown as deeply as most dinner rolls. Typically long rising, sourdough affects browning by changing the pH of the bun, as well as consuming the sugar that would otherwise caramelize on the bun's surface.
> Wrap any leftover buns airtight, and store at room temperature for several days. For longer storage, wrap airtight and freeze.