Buttery Sourdough Buns

1/2 cup sourdough starter, fed or unfed
3 cups unbleached all-purpose flour
2 1/2 teaspoons instant yeast
1 tablespoon sugar
1 1/4 teaspoons salt
1 large egg
5 tablespoons butter, softened
2/3 cup lukewarm water

4 tablespoons melted butter, divided
1/4 teaspoon paprika

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.

Place the dough in a lightly greased container and allow to rise, covered, for 1 1/2 to 2 hours, until it's just about doubled in bulk.

Gently deflate the dough and transfer it to a lightly greased work surface.

Lightly grease two 8- or 9-inch round cake pans.  

Roll and pat the dough into a rough rectangle approximately 12- by 16-inches.  Melt 2 tablespoons melted butter and mix in the paprika.  Spread the melted butter on the dough rectangle.  Starting with a long side, roll the dough into a log.

Cut the log in 1-inch slices using a sharp knife.  Arrange 8 buns in each greased pan.  Cover the pans and let the buns rise for 60 minutes, until they're noticeably puffy.  Don't let the buns rise for too long; you want them to have enough rising power left to expand nicely in the oven.  Towards the end of the rising time, heat the oven to 350°F.

Uncover the pans and brush each bun with some of the remaining butter, melted.  Bake the buns for 22 to 25 minutes.  They will only color slightly when done.

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 350°F oven.

Wrap any leftover buns airtight and store at room temperature for several days.  For longer storage, wrap airtight and freeze.


Makes 16 buns.

From King Arthur Flour