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Recipes > Buttery Sourdough Buns

Buttery Sourdough Buns

Recipes > Buttery Sourdough Buns

Buttery Sourdough Buns

Recipe by RedmanShop

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RedManShop
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When you think sourdough bread, you probably think an artisan loaf, one with a thick, chewy crust and coarse interior. These soft dinner rolls are at the opposite end of the texture spectrum. Buttery spirals with a pleasingly mild sourdough tang, they're soft on the inside, but sport a wonderfully crisp crust — think crescent roll. And, like a crescent roll, they're fun to unravel and enjoy bit by buttery bit!

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Prep

20 mins

Bake

22 - 25 mins

Total

45 mins

Yield

16 buns

Ingredients

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Dough Ingredients

  • Sourdough Starter (ripe or discard) – 1/2 cup (113g)
  • Unbleached All-Purpose Flour – 3 cups (360g)
  • Instant Yeast – 2 1/2 teaspoons
  • Granulated Sugar – 1 tablespoon (14g)
  • Table Salt – 1 1/4 teaspoons (8g)
  • Large Egg – 1
  • Butter, at room temperature – 5 tablespoons (71g)
  • Water, lukewarm – 2/3 cup (152g)

Topping Ingredients

  • Melted Butter – 4 tablespoons (57g), divided
  • Paprika (optional) – 1/4 teaspoon

Featured Products

UNBLEACHED ALL PURPOSE FLOUR 5LB (#65219)

UNBLEACHED ALL PURPOSE FLOUR 5LB (#65219)

$10.25

INSTANT YEAST 125G (#50615)

INSTANT YEAST 125G (#50615)

$3.40

FINE SEA SALT 1KG (#58415)

FINE SEA SALT 1KG (#58415)

$3.35

Instructions

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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
  2. Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 1 1/2 to 2 hours, until it’s just about doubled in bulk.
  3. Gently deflate the dough, and transfer it to a lightly greased work surface.
  4. Roll and pat the dough into a rough rectangle approximately 12″ x 16″. Put 2 tablespoons melted butter in a small bowl, and add the paprika; it’s there for color, and accentuates the buns’ swirl, but omit it if you wish. Spread the dough with the melted butter.
  5. Starting with a long side, roll the dough into a log.
  6. Cut the log in 1″ slices, using a sharp knife, or a piece of dental floss looped between your fingers.
  7. Lightly grease two 8″ or 9″ round cake pans. Arrange 8 buns in each pan.
  8. 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.
  9. Uncover the pans, and brush each bun with some of the remaining melted butter.
  10. Bake the buns for 22 to 25 minutes; they’ll color only slightly.
  11. Remove the buns from the oven, and turn them out of the pan onto a 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.
  12. Wrap any leftover buns airtight, and store at room temperature for several days. For longer storage, wrap airtight and freeze.

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Submit your review
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Submit
     
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RedManShop
Average rating:  
 0 reviews

Shop This Recipe

INSTANT YEAST 125G (#50615)

3.40

FINE SEA SALT 1KG (#58415)

3.35

UNBLEACHED ALL PURPOSE FLOUR 5LB (#65219)

10.25

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