Buttery Sourdough Buns

Recipe by PJ Hamel
330 Reviews 4.8 out of 5 stars

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

Prep
20 mins
Bake
22 to 25 mins
Total
3 hrs 42 mins
Yield
16 buns
An overhead photo of Buttery Sourdough Buns with a swirl of paprika along side a small pot of melted butter with a pastry brush in it. - select to zoom
An overhead photo of Buttery Sourdough Buns with a swirl of paprika along side a small pot of melted butter with a pastry brush in it. - select to zoom
A close up overhead photo of Buttery Sourdough Buns with a swirl of paprika in them. - select to zoom
A close up overhead photo of Buttery Sourdough Buns baked close together in rounds pans, one bun has been pulled away to show the soft, flaky interior texture. - select to zoom
Our Best Products

Instructions

Prevent your screen from going dark as you follow along.

  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 pans. Arrange eight buns in each pan.

  8. Cover the pans, and let the buns rise for 1 hour, 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. Toward 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 sourdough 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 sourdough buns airtight, and store at room temperature for several days. For longer storage, wrap airtight and freeze.

Tips from our Bakers

  • Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter — it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.

  • You'll notice these sourdough buns don't brown as deeply as most dinner rolls — how come? Allowing the sourdough to rise for a long time impacts browning by changing the pH of the dough; the sugars are also consumed by the yeast that would otherwise caramelize (brown) on the bun's surface.

Baker’s Resources