Buttery Sourdough Buns

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/2 tsp Instant yeast
  • 3 cups King arthur all-purpose flour or organic all-purpose flour, Unbleached
  • 1/4 tsp Paprika
  • 1 1/4 tsp Salt
  • 1 Tablespooon sugar

• Dairy

  • 5 tbsp Butter, soft
  • 4 tbsp Butter

• Prepared

  • 1/2 cup Sourdough starter

• Liquids

  • 2/3 cup Water

Found on kingarthurflour.com

Description

Ingredients

• 1/2 cup sourdough starter, fed or unfed
• 3 cups King Arthur Unbleached All-Purpose Flour or Organic All-Purpose Flour
• 2 1/2 teaspoons instant yeast
• 1 tablespooon sugar
• 1 1/4 teaspoons salt
• 1 large egg
• 5 tablespoons soft butter
• 2/3 cup lukewarm water
• 4 tablespoons melted butter, divided
• 1/4 teaspoon paprika, optional

Directions

• 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 — an 8-cup measure works well here — and allow the dough to rise for 1 1/2 to 2 hours, until its just about doubled in bulk. Gently deflate the dough, and transfer it to a lightly greased work surface. Roll and pat the dough into a rough rectangle approximately 12 x 16. Put 2 tablespoons melted butter in a small bowl, and add the paprika, if desired; its there for color, and accentuates the buns swirl, but omit it if you wish. Spread the dough with the melted butter. Starting with a long side, roll the dough into a log. Cut the log in 1 slices, using a sharp knife, or a piece of dental floss looped between your fingers. Lightly grease two 8 or 9 round cake pans. Arrange 8 buns in each pan. Cover the pans, and let the buns rise for 60 minutes, until theyre noticeably puffy. Dont let these buns rise too long; you want them to have enough rising power left to expand nicely in the oven. Towards the end of the rising time, preheat the oven to 350°F. Uncover the pans, and brush each bun with some of the remaining melted butter. Bake the buns for 22 to 25 minutes; theyll color only slightly. Remove the buns from the oven, and turn them out of the pan onto a rack. Brush with any remaining melted butter. Serve hot or warm. To reheat, place the buns on a baking sheet, tent lightly with aluminum foil, and bake for 10 minutes in a preheated 350°F oven. Wrap any leftover buns airtight, and store at room temperature for several days. For longer storage, wrap airtight and freeze. Yield: 16 buns.