Sourdough Rolls

2014-07-04

A distinct departure from the usual sourdough breads, these buns are soft and buttery, and could easily be adapted for a dessert bread.

For this batch, I made them as written, and topped half of them with a mix of cinnamon and sugar.

The dough can be made using a bread machine to mix it.

Adapted from a recipe from King Arthur Flour.

1/2 cup sourdough starter, fed or unfed
3 cups all purpose flour
2 1/2 tsp. dry active yeast
1 tbsp. sugar
1 1/4 tsp. salt
1 egg
5 tbsps. butter, at room temperature
2/3 cup water, lukewarm
Topping:
2 tbsps. butter, melted
your choice of toppings such as cinnamon and sugar, cheese powder, or spices (optional)

In a large bowl, mix all ingredients.

Knead to form a soft cohesive dough.

Place in greased bowl, turning once to coat. Rise until doubled in bulk.

Gently deflate dough by folding. Turn out onto a greased work surface.

Roll dough out to about 12 x 16" and brush with melted butter, sprinkle with toppings if using.

On the long side of your dough rectangle, start rolling it up to form a log.

Cut 16 even slices about 1" thick. Arrange in 2 greased 8" cake pans.

Cover with a tea towel and let rise another hour. Preheat oven near end of rising time to 350 degrees.

If desired, brush tops with melted butter and sprinkle with more toppings.

Bake 22 - 25 minutes. Cool on wire rack.

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