Buttery Sourdough Rolls

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I’m having a staring contest with the blank WordPress screen.

The blank WordPress screen is winning.

But really, what can I say about these rolls that their name doesn’t already say for them?

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Buttery.

Sourdough.

Rolls.

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They’re like the best kind of marriage between tangy sourdough and a buttery crescent roll – because we all know the best part of eating a crescent roll is, in fact, unrolling it. These are so buttery and perfect as they are, straight from the oven, they don’t even need any extra butter for serving.

I know.

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And just when you thought things couldn’t get better: these buttery little clouds freeze beautifully. That’s right. Just wrap each roll in a layer of plastic wrap, store in a zip-top bag and freeze. When you need a bit of buttery comfort (and that would be “frequently” these days), just grab a roll straight from the freezer and microwave for 20-30 seconds on high, still in the plastic wrap.

Now that’s a freezer roll I can get behind.

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Barely adapted from King Arthur Flour.

Sourdough starter recipe.

Buttery Sourdough Rolls
 
Yield: 16 rolls
Ingredients
  • ½ cup sourdough starter
  • 3 cups flour
  • 2¼ teaspoons (1 package) instant yeast
  • 1 tablespoon sugar
  • 1¼ teaspoons salt
  • 1 large egg, lightly beaten
  • 5 tablespoons unsalted butter, softened
  • ⅔ cup lukewarm water
For the topping:
  • 3 tablespoons melted butter, divided
  • Heaping ¼ teaspoon paprika
Instructions
  1. Place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix until a soft, smooth dough forms.
  2. Place the dough in a lightly greased bowl, cover lightly with a clean tea towel, and allow to rise in a warm place until doubled, about 1½ to 2 hours.
  3. Gently deflate ("punch down") the dough and transfer it to a lightly floured surface. Roll the dough into a rectangle measuring about 12"x16".
  4. Mix 2 tablespoons of the melted butter with the paprika; brush over the dough.
  5. Starting with a long side, roll the dough, then use a sharp knife or dough blade to cut the newly-formed log into 1-inch pieces. Arrange the pieces, cut side up, into two lightly-greased 8- or 9-inch round cake pans. Lightly cover the pans and set aside to rise for 60 minutes, until puffy.
  6. Towards the end of the rising time, preheat oven to 350 degrees. Bake for 22 to 25 minutes, until just barely golden.
  7. Remove the pans from the oven; brush the tops of the rolls with the remaining melted butter, remove from pans and serve.

 

Comments

    • says

      I have not, and with these I would be cautious to do so. This is a very soft, light dough, resulting in a very soft, light roll. I would be afraid that adding a heavier flour (ie: whole wheat) would counteract that. But that’s just me. If you try it, by all means let me know how it worked for you! :-)

  1. Meagan says

    Oh. Em. Gee. I literally gasped out loud when I peeped these rolls. First of all, I love me some sourdough. But the butter and their little twirly shapes?!? Dang, girl. Roll a pan of these my way puh-leez.

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