Sourdough Rolls

  • Yield : 16
  • Prep Time : 25m
  • Cook Time : 22m
  • Ready In : 4:00 h

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)


Step 1

In a large bowl, mix all ingredients.

Step 2

Knead to form a soft cohesive dough.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

Bake 22 - 25 minutes. Cool on wire rack.

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