Buttery Sourdough Buns ~ Savory Simple
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5 from 1 vote

Buttery Sourdough Buns

Homemade buttery sourdough buns are a perfect side dish. This easy recipe is made with starter from King Arthur Flour.
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Breakfast, Brunch, Side Dish
Cuisine: American, British
Servings: 16 buns
Author: Jennifer Farley

Ingredients

  • 2/3 cup sourdough starter, fed or unfed (I used unfed)
  • 3 cups unbleached all-purpose flour
  • 2 1/2 teaspoons yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 large egg, room temperature
  • 5 tablespoons butter, room temperature
  • 2/3 cup lukewarm water

Topping:

  • 5 tablespoons melted butter, divided
  • 1/2 teaspoon cocoa powder, for color

Instructions

  • Place the sourdough starter in the bowl of a stand mixer fixed with the dough hook attachment.
  • In a small bowl, whisk the dry ingredients together.
  • Add the dry ingredients, egg, butter and lukewarm water to the stand mixer and turn it on low speed. After a minute or two increase the speed to medium.
  • Allow the mixture to kneed for several minutes until a smooth dough has formed.
  • Place the dough in a lightly greased container and cover it with a towel or plastic wrap. Allow it to rise for 1 1/2 - 2 hours, preferably in a warm, dark place (I use the attic or the laundry room on top of the dryer).
  • Once the dough has roughly doubled in size, turn it out onto a clean, lightly greased work area. Gently punch down the dough and then roll it into a large rectangle.
  • Combine the cocoa powder with 3 tablespoons of melted butter and brush it evenly onto the dough.
  • Roll the long side of the rectangle evenly and tightly until you have one log. Using a bench scraper or knife, divide the log in half. Continue dividing evenly until there are 16 pieces.
  • Place the buns swirl-side up into two greased cake pans, 8 buns per pan.
  • Cover and allow to rise for an additional 60 minutes. Preheat the oven to 350 degrees F.
  • Brush the buns with most of the remaining butter and allow them to bake for 22-25 minutes.
  • Brush with the remaining butter and carefully turn out onto a cooling rack. Serve hot or warm.

Notes

Adapted from King Arthur Flour