The full month of sourdough recipes continues with Buttery Sourdough Buns, a recipe rewritten from King Arthur Flour to work in the bread machine.
Of course, the dough can be mixed however you like. Do what works to combine everything and complete that first rise! After that, follow the instructions for shaping the buns.
These things are swirled like cinnamon rolls. A touch of paprika mixed with the interior butter adds color to make the swirl more distinct and doesn’t add heavy flavor.
I love buns like this because there is something texturally delightful about unspooling a roll to reach the buttery interior.
My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.
Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.
Bready or Not: Buttery Sourdough Buns in the Bread Machine
Equipment
- bread machine
- 8 or 9 inch cake pans
- nonstick spray or butter
- pastry brush
- knife or unwaxed unflavored dental floss
Ingredients
Dough
- 1/2 cup sourdough starter discard (113g)
- 2/3 cup lukewarm water
- 5 Tablespoons unsalted butter room temperature
- 1 large egg room temperature
- 1 Tablespoon white sugar
- 3 cups all-purpose flour
- 2 1/2 teaspoons instant yeast
- 1 1/4 teaspoons sea salt
Filling
- 4 Tablespoons butter divided
- 1/4 teaspoon paprika optional
Instructions
- In bowl of bread machine, place the sourdough starter, water, soft butter, egg, and sugar. Gently whisk. Add flour, placing the yeast and salt on separate sides. Start machine on DOUGH setting. Check during the mixing to ensure the process is going well, and let it complete an initial rise.
- Lightly grease the two cake pans. Set to one side. In a microwave safe bowl, melt 2 Tablespoons of butter. Stir in paprika; it will add color and mild flavor to the swirled bread.
- Transfer dough to a lightly greased surface. Roll the dough out to a 12×16-inch rectangle. Use a pastry brush or the back of a spoon to coat the top of the dough. Starting with a long side, roll it into a log.
- Use a sharp knife or a looped piece of dental floss to cut dough slices 1 inch apart; there should be about 16. Place 8 rolls in each pan, slightly spaced out.
- Cover pans with a towel or plastic wrap to rise in a warm spot for an hour. The rolls should look puffy. Near the end of the hour, start preheating oven at 350 degrees.
- Melt the remaining 2 Tablespoons butter. Uncover the pans. Spread most of the butter atop the buns.
- Bake for 15 to 20 minutes. They will remain fairly pale. A digital thermometer plunged into the center of a bun should read over 190 degrees.
- Remove the buns from the oven. Turn them out onto a cooling rack. Brush with any remaining melted butter.
- Serve hot or warm. The oven is best for reheating. Leftovers will keep sealed at room temperature for a few days. They can also be frozen for weeks.
