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Ingredients
- Dough
- 1/2 cup sourdough starter, fed or unfed
- 3 cups all purpose flour (I only use King Arthur)
- 2 1/2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 1 large egg
- 5 tablespoons soft butter
- 2/3 cup lukewarm warm
- Topping
- 4 tablespoons melted butter, divided
- 1/4 teaspoon paprika (optional)
Details
Adapted from kingarthurflour.com
Preparation
Step 1
1) 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, if desired; 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.
Yield: 16 buns.
Tips from our bakers
You'll notice these buns don't brown as deeply as most dinner rolls — how come? Typically long rising, sourdough affects browning by changing the pH of the bun, as well as consuming the sugar that would otherwise caramelize (brown) on the buns surface.
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