Buttery Sourdough Buns



4 1/4   oz          sourdough starter*, fed or unfed
12 3/4  oz          unbleached all-Purpose Flour (KAF!)
2 1/2   teaspoons   instant yeast
1/2     oz          sugar
1 1/4   teaspoons   salt
1       large       egg
2 1/2   oz          soft butter
6       oz          lukewarm water or whey*

This yeast bread formula is adapted from the excellent King Arthur Flour recipe. It’s my second best way to use left-over sourdough starter and it’s so very adaptable. I introduced it on my blog with Chili Cheese Bacon Garlic Pull-Apart, but it’s going to show up again, so here it is as a article.

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 — I have taken to using HomeDepot 2.5 quart paint buckets — and allow the dough to rise for 1 1/2 to 2 hours, until it’s just about doubled in bulk. I have created my own proofing box by warming 2 quart mason jars of water in the microwave for about 10 minutes, the using the residual heat and moisture as a proofing (rising) box. Beware this 80-90 degree environment will speed up the proofing. Keep an eye on it. The HD paint bucket has graduations marked on it, making double in size really easy to see!

Gently deflate the dough, and transfer it to a lightly greased work surface. At this point you will form it into the kind of rolls or bread or pull-apart you need it to be, and then proof it one more time for perhaps 30 minutes. AS plain rolls it will not brown too much, due to the sourdough. But no matter how you form them they will be soft, sour and buttery.

Baking times, at 350F, vary based upon size and shape too, but 25-30 minutes is a good starting point. The KAF site is loaded with great baking tips for this recipe.

As in the past, if you are interested in making your own sourdough here's Sourdough starter at King Arthur Flour.

I make a lot of home-made yogurt, resulting in a lot of whey. I use it not only in many bread formulas that call for water, but I use it in my sourdough starter instead of water.

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