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Buttery Sourdough Dinner Rolls

Buttery Sourdough Buns are Super soft on the inside with a crispy crust. The swirly shape means they are fun to unravel and enjoy just like a crescent roll.
Prep Time 20 mins
Cook Time 30 mins
Total Time 3 hrs 50 mins
Course breads
Cuisine American
Servings 16 buns


  • 2 cups All purpose flour
  • 1 cup wholewheat flour White (or use 3cups of all purpose )
  • ½ cup Sourdough Fed or Unfed Starter
  • tsps Yeast Instant
  • 1 tbsp Sugar
  • 1 ¼ tsps Salt
  • 1 Egg Large (or 1tbsp egg replacer whisked in 3tbsp water)
  • 5 tbsps Butter , softened
  • 2/3 cup Water Lukewarm
  • 4 tbsps Butter , melted (divided use)
  • ¼ tsp Paprika (optional)


  • To make the dough: Combine all the ingredients for the dough in a large mixing bowl or the bowl of a stand mixer. Mix and knead to form a soft, smooth dough.
  • Place the dough in a lightly greased bowl and allow to rise for 11/2~2 hours or until it's just about doubled in volume.
  • Gently deflate the dough and transfer it to a lightly grease work surface. Roll or pat the dough into an approximately 12"x16" rectangle.
  • Melt 2tbsp butter and add the paprika, if desired. Spread the dough with the melted butter.
  • Starting with the long side, roll the dough into a log. Cut the log into 1" slices.
  • Lightly grease 2 8" or 9" round cake pans, and arrange eight buns in each pan.
  • Cover the pans and let the buns rise for 60 minutes or until they are noticeably puffy.
  • Preheat the oven to 350°F, towards the end of the rising time.
  • Uncover the pans and brush the buns with some of the remaining melted butter.
  • Bake the buns for 22~25 minutes; there won't be much change of color on the top.
  • Remove the buns from the oven; and turn them out of the pan onto a wire rack. Brush with any remaining melted butter. Serve hot or warm.


Linking this to Valli's 'Cooking from Cookbook ChallengeDecember -- Week 3'.