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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?
Buttery.
Sourdough.
Rolls.
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.
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.
Barely adapted from King Arthur Flour.
Sourdough starter recipe.
Buttery Sourdough Rolls
Ingredients
- 1/2 cup sourdough starter
- 3 cups flour
- 2 1/4 teaspoons instant yeast 1 envelope
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 1 large egg lightly beaten
- 5 tablespoons unsalted butter softened
- 2/3 cup lukewarm water
For the topping:
- 3 tablespoons melted butter divided
- Heaping 1/4 teaspoon paprika
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Instructions
- 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.
- 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 1 1/2 to 2 hours.
- Gently deflate ("punch down") the dough and transfer it to a lightly floured surface. Roll the dough into a rectangle measuring about 12"x16".
- Mix 2 tablespoons of the melted butter with the paprika; brush over the dough.
- 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.
- Towards the end of the rising time, preheat oven to 350 degrees. Bake for 22 to 25 minutes, until just barely golden.
- Remove the pans from the oven; brush the tops of the rolls with the remaining melted butter, remove from pans and serve.
Nutrition
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >
what type of flour? bread flour? all purpose? planning to try recipe tomorrow. thx.
I use all purpose flour for these!
What is sourdough starter???
Hi there – I wrote a post on sourdough that should help answer your question: https://www.stephiecooks.com/2013/01/23/back-to-basics-sourdough/