Buttery Sourdough Buns: a new take on sourdough

Ah, sourdough bread…

A thick, hearty crust, chewy interior, full of flavor, and absolutely addictive.

Or, thick, hearty crisp crust, chewy soft, moist interior, full of flavor, and absolutely addictive.

Are you ready to see sourdough bread in a brand new light?

Meet our Buttery Sourdough Buns.

We bake with sourdough quite a bit here at King Arthur Flour, but what we make is usually some variation on a typical rustic sourdough bread. You know the type; heck, I just described it above. A crunchy crust, an interior that’s chewy rather than soft, and lots of good, “bready” flavor.

But one day, it occurred to me there’s no reason not to take sourdough bread in a different direction.

We’d already posted a recipe for a sliceable sandwich loaf: Clay’s Multi-Grain Sourdough Sandwich Bread.

So why not a sourdough dinner roll?

Easy, I thought.

Oh, how wrong I was!

I went through version after version of these buns in search of the perfect balance in both flavor (not TOO sour, but noticeably tangy), and texture (soft, not chewy, but with some body).

My first experiments included too much sourdough starter; the sour flavor overwhelmed the mild taste of the remaining ingredients (butter, milk, egg, a touch of sugar). It also weakened the gluten enough to shred the buns – so much for texture.

So I cut back on the starter, but still wasn’t getting the right taste; the starter seemed to be fighting with everything else, flavor-wise. So out went the milk; down went the sugar.

And, light bulb moment: I decided to make the butter a brush-on “filling,” rather than a dough ingredient. Ah, THERE’S that buttery flavor!

Next issue: the buns wouldn’t brown. They tasted great, but their pallid, heavy-cream color left a lot to be desired, looks-wise.

Solution? I tried brushing with beaten egg; it made their crust sticky. Egg white, ditto. Milk, didn’t help with browning. Butter, ditto.

In the end, I added paprika to the butter filling, giving the buns a deep-gold swirl. And baked them towards the top of the oven, hoping for the best.

Which wasn’t (and still isn’t) perfect. If anyone bakes these rolls and comes up with a solution that yields a beautiful brown crust, please let me know!

Anyway, this is why we call it the test kitchen, right? We test, test, test recipes, then test some more, until we come up with something we feel is good enough for you, our readers, to try.

As always, we welcome your feedback. It takes a community to make a really good, recipe, right?

Let’s start with some starter – 1/2 cup (about 4 ounces), to be exact.

Does it need to be fed before using? Here’s feedback from one of our readers: “I have made these twice so far, with both fed and unfed starter. Either way, they come out beautifully, rising a bit more with the fed starter.”

So, feed your starter for a bit more rise, but it’s not strictly necessary.

Here’s my starter – top, as it looked coming out of the fridge; bottom, as it looked next morning, after feeding it with 1 cup of flour and 1/2 cup lukewarm water. It definitely bubbled up a bit.

Combine the 1/2 cup starter with the following:

3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons instant yeast
1 tablespooon sugar
1 1/4 teaspoons salt
1 large egg
5 tablespoons soft butter (plus additional butter for filling and topping)
2/3 cup lukewarm water

Mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

If you’re using a mixer, you’ll notice the dough is quite sticky; after about 4 minutes of kneading at medium speed, scrape the dough away from the sides and off the bottom of the bowl, then knead for another 4 minutes or so. The dough will still be tacky, but shouldn’t be unmanageably sticky.

Place the dough in a lightly greased bowl or other container, and allow it to rise for 1 1/2 to 2 hours, until it’s 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 1/4 teaspoon paprika, if desired; it’s 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.

See the picture on top? I was trying an experiment. Should I flatten the rolls in the pan (left), or just leave them as is (right)?

Well, the flattened rolls filled the pan to a greater extent; but the unflattened ones rose taller.

And after baking, they all looked the same; so no need to flatten the rolls initially.

Cover the pans, and let the buns rise for 60 minutes, until they’re noticeably puffy. Don’t 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.

Melt 3 tablespoons butter, and brush the buns with about half of it; you’ll use the remainder after they’re baked.

Bake the buns for 22 to 25 minutes; they’ll color only slightly.

Remove the buns from the oven, turn them out onto a rack, and brush them with the remaining butter.

Serve hot or warm.

You’ll find that despite their somewhat “doughy” look, these buns actually have a buttery-crisp crust; think crescent roll. I found them quite addictive, and had to stop myself from having one more bun, “just to be sure.”

Leftovers? Wrap tightly, and store at room temperature for up to a week. To reheat, place the buns on a baking sheet, tent lightly with aluminum foil, and bake for about 10 minutes in a preheated 350°F oven.

Read, bake, and review (please) our recipe for Buttery Sourdough Buns. Remember, I’m looking for feedback on how to get a browner crust…

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


    1. Dawn

      I am really excited to try this recipe! I am wondering if I can prepare them up to slicing and arranging them in the pans, then refrigerate them and take them out later in the day to rise and then bake. That would serve well for a Sunday afternoon dinner.
      I proof my bagels in the refrigerator overnight which only serves to make them better…

    2. PJ Hamel, post author

      Biff, these buns don’t brown well, it’s true. Yes, you could try brushing with egg yolk; personally, I don’t like the sticky/shiny effect that yields. Brush with oil, and t“““`ry a tiny bit of broiling at the end, if you like. PJH

    3. Lauralynn Staton

      I am looking forward to trying these but have several questions.1. Instead of paprika could I use butter and cinnamon to make breakfast buns ? 2. My oven has as steam bake and proofing features should I use them with this recipe?

    4. The Baker's Hotline

      We have a few answers, Lauralynn. A cinnamon-sugar combo would be delicious in these rolls. You could also consider subbing sourdough starter for a portion of the flour and liquid in your favorite cinnamon roll recipe, as we explain here. The steam bake setting on your oven is best reserved for crustier loaves of bread, but the proofing setting may work for proofing your dough. We’d recommend checking the temperature on this setting to make sure it doesn’t get too hot and force the rise to happen too quickly. Mollie@KAF

  1. SheenaC

    Oh my! I can’t wait to try these! My family will go crazy with happiness.

    I’m new to this blog. I love reading the posts and comments and noticed that several people mention getting posts through email. Can anyone tell me how to set this up? I’d love to be an email subscriber. I’m sorry to ask this off topic question, but I didn’t know who else to contact.

    Thanks, PJ, for another delicious blog read!!

    Sheena, not a problem. Simply go to our King Arthur home page and sign up for our email newsletter – you’ll see the signup box lower left on the page, “sign up for email updates and savings” – most of the new blog posts will be included as a link in the email. Enjoy, and welcome! PJH

  2. Rebecca

    Can you make these without the added yeast as long as they are allowed to rise for several hours?

    Sure, Rebecca, you just have to be willing to wait quite a long time, depending on the strength of your starter. I’d suggest feeding the starter several times over the course of a few days in preparation, to get it good and vigorous. PJH

    1. juliana

      My starter is really vigorous, as you say, PJ, and I tried to make these yesterday without the use of yeast, only sourdough. I tried a suggestion of adding half the measure for sourdough, and it seems I should have added some flour too.
      I live in Brazil, it was a hot day, and I made the dough by hand… many cons. it came out really yummy, with very nice smell and beautifully browned, but I know they didn’t rise enough, and I am sure my dough was too wet.
      PJ, how much do you suggest I add of flour? and more or less how much more time do you suppose they will take to puff?

      thanks a lot,

    2. MaryJane Robbins

      Hi Juliana,
      Use only enough flour to make a tacky, supple dough. If you are working in a hot climate, you could try putting your dough in the refrigerator for the first half hour of its rise. This should help you control the fermentation. Hope this helps.~Jaydl@KAF

    3. Anna Joy

      These rolls are wonderful!! I left out the added yeast and let them rise for about 6-10 hrs for the first rise (I couldn’t get to making them as soon as I wanted to after this rise, but they still did beautifully in the second rise and in the oven). Besides rise time, the only change I made was that my dough initially needed more water (maybe 1/4-1/3 Cup) to come together in the mixer. This may have something to do with different hydration levels of starter. Also, I added a few tablespoons of maple syrup to my melted butter and this not only aided in the browning, but gave it a light, but wonderful sweetness. Thank you for the recipe very much!!!

  3. onezestyitalian

    PJ…try melting butter & adding a small amount of Lyles syrup to brush over the tops for the last 5 minutes or so of baking…still brush with the melted butter afterwards. If it’s too sweet you can decrease the sugar in the bread mixture.

    Hmmm… sugar makes sense, doesn’t it? Thanks! PJH

  4. Natalia Rivera

    I think the buns are pale because of the acidity in sourdough. Alkaline conditions promote browning (see: lye pretzels). So as a wild guess, perhaps brush the buns with a baking soda solution? That won’t contribute extra sweetness to the buns like a sugary solution would if the buns aren’t supposed to be sweet.

  5. suad1186

    I am not all that “experienced” even at 72. Every recipe to me is a new adventure. But while bland, pale color doesn’t bother, wouldn’t they be heavenly with a chocolate icing or ganache drizzled over top?

    Definitely a possibility I didn’t think of – thanks! PJH

  6. LOU!

    These rolls are The Most Delicious rolls I’ve ever eaten – or baked, and I’ve been making bread for more than30 years!, They’re light and UNbelieveably addicting! While I used paprika, I don’t feel it’s needed – they browned beautifully! I used fed starter; mixed it in my bread machine; let the shaped rolls proof only about 30 minutes; and baked them for about 25 minutes. I’m with “suad” – sweeten ’em up. I’m thinking these would make some pretty spectacular Cinnamon Rolls! Think I’ll go feed the starter right now! Thanks for this AWESOME recipe!!!!

    LOU! Thank YOU! I love to share our readers’ enthusiasm… Let us know how the cinnamon buns turn out, OK? PJH

  7. 1breadlover

    I have been reading and using King Arthur recipes for years. I love the blog! Having kept a sourdough starter going for 30 years I had to try this recipe – absolutely light and yummy (hard to stop eating and share with the family)!

    I did the following for browning the tops (did not have paprika): when the buns done I removed them from the oven and turned on the broiler – brushed the top of the buns with the remaining butter and put them under the hot broiler -Watch Carefully, it did not take them long to acquire a soft touch of brown. This recipe will go in as a keeper. Keep the wonderful recipes coming.

    Thanks – broiling sounds like a good option, and would also serve to crisp the crust even more. Glad you like the buns – I do, too… Happy New Year! PJH

  8. Tonia

    PJ — If you can find it (it’s old, original copyright 1967, newer Dover edition 1983) check out Ada Lou Roberts “Sourdough Breads and Coffee Cakes”. It’s a great little book about sourdough that gives several ways to make a starter and then many recipes using the starter; one of my favorites for sweet bread dough makes excellent yeasted coffee cakes (or kuchen!) and also rolls. Good flavor, browns nicely, tastes great!

    Happy New year!!

    Tonia, I used to ahve that book – I’ll bet it’s in our KAF library somewhere. Thanks for the reminder – and a very happy new year to you, too. PJH

  9. LOU!

    A cinnamon bun update: Oh, WOW! I baked them yesterday afternoon for a New Year’s morning treat, and was it ever! I spread the melted butter over the whole rolled-out rectangle, then over half I sprinkled cinnamon/sugar (NO paprika on the butter-only side either). BOTH pans of rolls were OOTW!! (Out Of This World!). The frosting was a simple confectioner’s sugar with The Amazing flavoring of Fiori di Sicilia! What a terrific start to the New Year! YUM! Thanks again for such a wonderful recipe!!!

    Lou, thanks for the update – now I absolutely have to try these as cinnamon buns… love the Fiori di Sicilia addition, too. PJH

  10. AlisonNich

    Trying these tonight and can’t wait. Guess I’ll have to! Just an FYI, you don’t list the topping ingredients here and I was confused if the 5 tbl of butter was to be divided between the recipe and the toppings. So this should really have some buttery taste. Diet starts tomorrow . . . Looking at the actual recipe cleared it up but might be worth mentioning here too. Thanks for all the recipes!

    Thanks for the feedback, Alison – I added some clarification to the blog as suggested. Hope these worked well for you – I had one with my supper tonight, they’re delicious rewarmed in a toaster oven… PJH

  11. glpruett

    I’m with Eleyana–my starter needs some attention too! This is first on my to-do list tonight and the dough gets mixed the first thing in the morning. And I love the idea of making one pan of rolls plain and one cinnamon–YUM!

    Thanks for all the great ideas and I hope everyone has a Happy New Year, baking all the way!

    I think you’ll be pleased with the recipe – and I totally have to try them as cinnamon rolls (or sticky buns). Let us know how they come out, OK? Happy New Year! PJH

  12. AnneInWA


    I made these as cinnamon rolls, and boy were they good. I got them to brown up by melting butter and adding KAF’s wonderfully full flavored Grade B maple syrup, then about the last 5 minutes or so brushed it on. Let me tell you, the aroma was enough to drive a person mad! Thanks for another use for my sourdough starter! I love sourdough, next I am wanting to use some starter in your perfect burger buns recipe… Thanks again PJ!


    Thanks for another great browning (and flavor!) tip, Anne – PJH

  13. Laurie

    Can I make these rolls with your sourdough flavor rather than using a starter? Thanks

    Sure, if you like – they texture might be different, and they won’t keep as well, but give it a try, Laurie… PJH

  14. shofur4two

    I think I found a solution to the browning issue. I do not know if there is a way to send a picture to you, but here is what I did and the flavor is great as well.
    When I read the blog I was not thrilled with your paprika as a way to get the color. I wanted a flavor that I would love as well.
    I mixed vermont cheese powder, fresh dill and a small amount of crushed garlic for the filling.. What I discovered is that the cheese powder when brushed on top with the butter browned beautifully.
    Personally I think the flavor is divine as well.

    Wow, that sounds super-tasty – thanks, I’ll try it! PJH

  15. Suzy

    I loved this dough and wonder if it could be baked in any other shape?
    Like regular rolls?
    I am trying the cinnamon sugar next.

    Totally, Suzy – a sandwich loaf, plain rolls, soft/chewy bread sticks, garlic knots… however you want to shape it should be fine. Oh, now I’m hungry! 🙂 PJH

  16. aamoe

    I saw this recipe last week and had to get some starter brewing – about to feed it for the first time today and will be baking these for the first time this weekend – can hardly wait, after reading all these rave reviews!


  17. "elianna m"

    The best rolls I’ve ever made. Some of the best I’ve ever tasted, too. I used lots of the paprika/butter, and they actually did turn out a very nice golden brown on top! Thank you! 🙂

    Glad to hear these did well for you, Elianna – I find them quite addictive, personally, particularly rewarmed in a toaster oven so they get crispy on the outside… PJH

  18. wyffly1

    Haven’t made these yet, but: would diastatic malt powder help with the browning issue? Works like a charm for my other yeast breads.

    Good thought – have to try that. Thanks! PJH

  19. "Joey D in LA"

    Wyffly1 beat me to it… diastatic malt powder should help. Also, going a little more savory, I used an Irish Garlic-Herb Butter as the filling, with the paprika for color. My-oh-my. New favorite garlic knots!

    Malt does increase browning, it’s true…. but I might try non-diastatic just so I don’t edge too close to changing the buns’ texture. And garlic knots – inspiration! Thanks, Joey… PJH

  20. mikest

    Okay, finally got my starter and tried it. Nice and airy. I didn’t go with the paprika, I used a little cocoa to make it brown. Not enough to taste, just to color. However I did put some in the struesel. I mixed 1 tsp cocoa, 1 tsp cinnamon, 1/2 c sugar and 1/2 c nuts and sprinkled it on the 12×16 square then rolled. I then melted butter and put it on top after the rise. Mmmmm…. 🙂

  21. Robyn

    Doesn’t flax meal cause baked goods to brown more? Perhaps adding some golden flax meal would help with the browning without changing the flavor. I’ve noticed that the golden version of flax meal also doesn’t change the texture of baked goods a lot.

    Flax’s oil is supposed to help brown baked goods, it’s true – I’ll have to try this, Robyn, thanks! PJH

  22. lgjswift

    These rolls have become one of my best treats, I have used them for cinnamon rolls, garlic rolls, and just good old butter rolls. I have traveled a lot this year, MO, IL, KY, and live in TX. I have my King Arthur sour dough starter and I take it with me everywhere. Everyone loves the cinnamon rolls, and I top them with my own version of cream cheese frosting. I don’t always measure so the basic cinnamon filling is this: one stick unsalted butter, brown sugar and cinnamon to taste. I DO NOT melt the butter, but beat with an elec mixer until smooth, add brown sugar until it looks and tastes right (enough to spread and grainy) add cinnamon to taste. I then spread the mixture on my dough (it should be thick and out to all edges) before rolling into the log for cutting. Everything else is by the recipe, but no color is needed in the melted butter I brush on the top. If I want these for an early morning treat, I do everything up to the rise after they are in the pans. The pans get covered and put in the refrigerator overnight. The next morning I give them an extra 30 min to rise before putting them in the oven. These will have a nice gooey bottom similar to Monkey Bread. I let everyone add the frosting to their own taste (I like lots lol). We all love this recipe, thank you King Arthur Bakers!!!

  23. kathnwes

    Made these last night. The dough was a dream to work with, and the finished product was perfect as far as texture. Loved that. But did anyone else find that these were extremely bland (apart from the sourness) I add herbs and still found that they were extremely flat.

    Any suggestions would be welcomed. Made recipe exactly per the instructions.

    Thanks Much.

  24. JavaJan51

    Thanks so much for sharing this WONDERFUL recipe with us!! It’s become my family’s favorite (as well as my extended family, church family, and friends)! Works great for cinnamon rolls, too, using the suggestions found here.

    Here’s something that warmed my heart….the other evening we had a family get-together and my nephew, Connor, who’s 9 and shares a birthday the day after mine, said, “I know part of what I want for my birthday. Aunt Jan’s sourdough rolls and her fruit salad!” Now if that isn’t a huge vote of confidence for these rolls, I don’t know what is!! I did tell him that it wasn’t exactly “my” recipe, but I doubt he even heard that part of the conversation….lol!

    Thanks again,

  25. Lollypaul

    Want to make these. Is there a problem with doubling the recipe, so I can use the full cup of discard starter? Also, what about freezing?

    Sure, Lolly, doubling is fine. And freezing is fine, too – wrap baked rolls in plastic, then in foil. Keep frozen no more than 3-4 weeks. Thaw, still wrapped, int he fridge; then reheat till warm in the oven. PJH

  26. iannie2

    Oh my, yes, these are absolutely delicious!! I change it up a bit every now and again by adding different savory seasonings to the dough and melted butter. As we love the flavor and texture so much, I used the dough to make some “s” shaped dinner rolls for Easter – nothing but rave reviews from our guests.

    So glad to hear these have become one of your favorites – I feel the same way. Thanks for sharing here – PJH

  27. Cecelia McKnight

    Here’s what I made for Easter:

    Place in covered container the night before:

    1/2 cup water
    1/8 tsp. yeast
    1 cup flour

    Next day:

    Mix together and let mixture rise approx. 8-10 mins. until bubbly:
    3/4 cup water
    1 tsp. sugar
    1 tsp. yeast

    Place “sour dough” mixture to mixing bowl. Add yeast mixture and 1 TBSP oil. Add a little flour, then 1-1/4 tsp. salt. Add flour until dough is sticky, but doesn’t stick to your hands. Place in a covered, greased container and let rise approximately 90 minutes. Roll out to 1″ thick and cut with cookie cutter or biscuit cutter. (I used bunny cookie cutter). Let rise approximately 45 minutes. Brush with 1 whole egg with 1 TBSP water mixture. Bake 375 degrees until golden brown.

    This is my pizza dough recipe. I decided to try it for the buns. It was awesome! Everyone loved it and the kiddies loved the bunny shaped ones.
    That sounds so awesome, Cecelia! The bunny cutter must have been a hit! Elisabeth

  28. Barb

    I adapted this recipe to a whole wheat cinnamon bun using blend of 50% whole wheat for both starter and dough, and a bit of whipping cream mixed with plain sparkling water for the liquid. Also substituted 2 tbs NJ Pine Barren honey for the sugar in the recipe. They where the best buns I’ve ever made! Used half the recipe for the cinnamon buns and rest went into a small sandwich loaf when I discovered I was out of multigrain bread. It worked perfect both ways, the cinnamon rolls and bread both had beautiful brown crust! Planning on turning at least part of the next batch into Pains aux Chocolat. I am definitely keeping this recipe as a reference, though I would like to see a whole wheat version of it.

    Fantastic idea, Barb! I’ll be sure to submit the idea to our Test Kitchen to see if we can’t get crackin’ on a whole wheat version. Best, Kim@KAF

  29. Katie

    I made these today with just sourdough starter, no yeast. Did the first rise for an hour, then made their roll shape (I just did regular round rolls without added butter or rolling them out), then let them rise for another 6 hours. They were amazing and fluffy. Rose beautifully. They also didn’t need any butter on top, and had a golden browning to them.. I think this would make a good sandwich bread and I’m going to try that out someday. I also made an extra batch and used it to make cinnamon rolls, those were amazing too. If you have a good starter, you definitely don’t need yeast as long as you have the time and plan ahead. I think this is my new go to roll recipe. Thank you!

    1. Juliana

      Hi, I tried to make these with no yeast too. I added more sourdough starter, and because of that my dough was too wet and difficult to handle. should I stay with the original amount of sourdough, is it just a matter of waiting more for the second rising?
      anyways, when ready it was really really yummy, despite of it’s bizarre shape. and it browned beatifully, without paprika or anything, just butter and happiness.
      thanks a lot,


    2. The Baker's Hotline

      Adding more starter in this case is not a problem. However, as you noticed your starter is adding quite a bit of added moisture to your dough. As such, you will likely need to either decrease the amount of liquid used or increase the flour to make a dough that is easier to handle. Jon@KAF

  30. lizdavey

    I have made these several times just as the recipe indicates. Today I divided the dough into twelve balls, flattened them on a half sheet pans and now I have wonderful sandwich rolls. An egg wash with sesame seeds on top before baking.

    Liz, that sounds very tasty – I didn’t think of making these into sandwich rolls, and especially adding the seeds. Thanks for the tips! 🙂 PJH

  31. Stefanie

    Can I eliminate the salt from this recipe and still have it turn out well? I am limited to 1800mg per day, and I love, love, love bread!

    Salt can be omitted, but you do run the risk of an over-active dough since salt keeps yeast activity in check. I would shorten the rising times by half and check the dough early to be sure everything turns out. Otherwise, you should be just fine! Kim@KAF

  32. margie

    I mixed things up a little and made these with my Russian sourdough. They were wonderful. Thank you for all your recipes.

  33. Catherine Morris

    You written, sourdough starter, fed or unfed. Can you explain the fed or unfed. I apologize if this is a question I should know already, but I’ve never done sourdough,

    1. PJ Hamel, post author

      No worries, Catherine – sourdough can be confusing. Usually when you use sourdough for bread, you’re using it not just for flavor, but for its rising power. In order for it to “wake up” and become active, you need to feed it with flour and water before using it. When sourdough is used mostly for flavor (e.g., there’s additional yeast in the recipe, as there is in these rolls), then you can use it straight out of the fridge, without feeding it first. Hope this helps – have you read our posts on creating your sourdough starter and maintaining your starter? I think you’ll find them useful. Good luck – PJH

  34. heatherb

    I made these last night and they were phenomenal! Used fed starter and followed the recipe (sans paprika). These are a keeper, for sure. Next time I’ll try unfed starter.

  35. Joseph Giglio

    I maintain a 100% hydration starter. How much of that do you suggest I use in this recipe? they sound wonderful and want to try it

    thanks in advance for your reply.

    1. The Baker's Hotline

      Our starter is also a 100% starter! As such, you can use the amount called for in the original recipe. Jon@KAF

  36. Gary Johnston

    I’ve made these buns several times and learned something new from reading this blog. Sometimes it’s hard to know how long to knead either by hand or with a mixer. The pictures and explanations are really a great help. Thanks.

    1. PJ Hamel, post author

      Glad to hear our blog helped you, Gary – a picture may not say 1,000 words, but it’s certainly a useful tool when it comes to sharing recipes, isn’t it? Enjoy – PJH

  37. Amy Stump

    Amazing aroma and flavor and they need no additional butter ( however apple butter on them is a whole new taste experience). Now, the only question is, will there be any left for tomorrow’s thanksgiving dinner? I can’t wait to try this recipe for other rolls, sticky buns, etc.

  38. bina

    These did not work for me. I used my reliable starter and my yeast was good. I did substitute about 1/3 of the flour with white whole wheat. They didn’t rise much or have the texture of the rolls in the photo. They tasted fine to my guests, but they disappointed me.

    1. PJ Hamel, post author

      So sorry; it could be the white whole wheat, as this recipe makes a dough that’s slow to rise, anyway, and perhaps the whole wheat pushed it over the edge to “didn’t rise enough” territory. I hope you try them again sometime, following the recipe as written, using all-purpose flour; that way you can experience what they’re supposed to be like, and you can then make changes with a baseline in mind. Good luck – PJH

  39. Tana

    These sound like a wonderful recipe and I and I would love to make these… any chance of making them a couple days ahead of time and refrigerating them and then letting them rise and baking them?
    Thank you!

    1. The Baker's Hotline

      I would caution against allowing these rolls to rise longer than 12 hours under refrigeration. They will likely collapse before or during baking if kept for 1-2 days. Maybe try freezing the rolls after baking? Jon@KAF

    2. PJ Hamel, post author

      Tana, I think it would be better to bake them all the way, store at room temperature, and reheat for about 10 minutes in a preheated 350°F oven, tented loosely with foil, just before serving. PJH

  40. Carlaena - Kidskitchenkaleidoscope

    This recipe is to die for! Instead of the paprika, I used a sprinkle of thyme after spreading the butter. Very subtle. I did this for only half the batch, the other half I turned into cinnamon rolls. I mixed cinnamon and a touch of sugar into the butter before spreading. My family was crazy about these! I will definitely be making these again.
    Would it be ok to post this recipe to my blog? I’m a beginner blogger and this recipe is wonderful!
    Thanks for posting this recipe.

    1. MaryJane Robbins

      Hi Carlaena,
      We are so glad you enjoyed the recipe and took your own turn with adding the thyme. Yes, we would be happy to have you share this on your blog as long as you give KAF credit for the original recipe. Happy new blogging journey! ~ MJ

  41. Linda

    Made these little beauties the other day Quick and easy As suggested made a very soft doughKneaded by hand until just right Let rise 1 1/2 hrs then deflated and spread out on my largest cookie sheet (ungreased) Greased the blade of a thin sharp knife to slice and put 1/2 in lg muffin cups and 1/2 in a round pan I did not spread w any addtl butter before rolling (enough for me in the recipe) Let rise 30 mins then started the oven They rose nicely and were ready in about 20 mins Light insides, just like a dinner roll Was making turkey burgers for dinner last night and forgot I had 3 of these rolls left Wished I had made the burgers small enough for sliders Well after cooking the burgers I cut the edges off mine to fit the size of the roll Split the roll in half, added my burger and had a slider afterall! My husband had to copy and we loved it! Now I’m going to make 1/2 of the next batch into buns

    1. The Baker's Hotline

      Cooking and baking is sometimes all about improvising. Right Linda? I am happy you like this recipe! Elisabeth@KAF

  42. Linda

    For years in my ‘regular’ baking I often sub olive oil for veg or other oils in a recipe I have to watch when baking however because items always brown a little faster than normal When making these rolls next, I am going to sub a Tbsp or two of olive oil for some of the butter Bet these babies’ll brown up just fine

  43. Chantel

    This dough is fantastic. I followed the recipe until shaping. I made some into balls for regular rolls and the rest of the dough I rolled out and buttered. Instead of sprinkling paprika I sprinkled shredded sharp cheddar cheese and rolled them. The cheese ones were eaten very quickly. I think they would be really good with a mixture of cheddar and mozzarella and some pepperoni. Then you could serve them with a little pizza sauce for a great snack. Thanks for this recipe!

  44. Beverly

    Have you tried adding honey to make the rolls get brown? Honey always works for me, both in bread and in waffles made from sourdough starter.

    1. PJ Hamel, post author

      Beverly, honey does indeed help with browning; but taste-wise, I felt it would clash with the sourdough in these rolls. Thanks for the suggestion, though – it’s worth a try for those who think they’d enjoy the flavor combo. PJH

  45. Sarah LuAnn

    These turned out AMAZING. Light and fluffy and delicious!
    In anticipation of freezing half the batch, I increased the dry yeast to a full tablespoon. I also made the filling more exciting by adding some herbs and cheese.

    I definitely want to try these using just starter to rise them, and I’m waiting to see how well they come out after freezing.

    Thanks so much!

  46. kjkvett

    I think this is the best recipe on the entire website. I’ve had people eat them and tell me I should be working for “Brian’s Bread,” and that they don’t even need to be buttered, the hallmark of good bread.

    I’ve tried various fillings, and so far, onion is the best, and olive oil and rosemary is also pretty good, too. I put a bit of kosher salt on top of the onion ones to mimic a bialy, which I have never had.

    I’ve reheated them in the microwave, and also very lightly in the convection oven with great success. They come out lightly crispy on the outside and soft in the middle.

    Thank you very much for this recipe, PJ. I’ve said a few times before that this or that recipe is the best recipe on your website, but I think this one is the Queen of the website.

    1. The Baker's Hotline

      We’re so glad this recipe has achieved Queendom in your estimation! Now that is high praise! Thanks for your lovely comments. Barb@KAF

  47. Shawna M

    This has become a “go to” recipe for me.
    I always double it and make one batch of the buns for dinner and make the other half into cinnamon rolls (that I let rise in the refrigerator overnight).
    I love using my sourdough discard for these.

  48. Robert C

    If I use an unfed starter in this recipe and put the dough in the refridgerator for 24 hours will the commercial yeast overwhelm the sourdough flavor.

    1. The Baker's Hotline

      You have a lot of factors in your favor – sourdough, retarding or resting the dough in the refrigerator, and the yeast for insured rise. The only way to know if the flavor meets your expectations is to try the recipe (and consider reporting your results!). Happy Baking – Irene@KAF

  49. Elaine W

    I don’t know what I have done wrong on this. I have tried to make it twice now. Both times it comes out OK but both times I have had to add nearly two cups of additional flour to have anything firm enough to be handled. With just 3 cups of flour, it’s just been a gloppy mess. Am I doing something wrong?

    1. PJ Hamel, post author

      Elaine, all I can think is that you’re using perhaps a lower-protein flour than King Arthur all-purpose? That would make a huge difference. Also, though this shouldn’t make a huge difference, it could be your starter is more liquid than ours; ours isn’t pourable, and has to be spooned from its container. Hope this helps – PJH

  50. Tonia

    I’m teaching a sourdough class through our local community college and was playing around with extra “throw out” starter and decided to make a “coffee cake”; didn’t use yeast at all, but did add about 1/2 to 3/4 teaspoon baking soda to my cake; 1 cup starter, scant cup sugar, 1/2 tsp. salt, 3/4 cup very soft butter, 1/2 tsp. soda and enough flour to make a very soft dough – thicker than pourable batter, but not thick enough to knead — I beat starter, sugar, salt & butter together very well by hand, then beat in the soda, then the flour. Spread it in a well buttered 8-inch glass pan, sprinkled top with slivered almonds and raw sugar, then covered with plastic wrap and let “rise” for about 30-40 minutes until kind of puffy then baked at 350F until done. This turned out surprisingly well; didn’t brown a lot, but I thing the soda did help with the browning – also using butter to coat the pan and baking in a glass dish. I’ve been eating it split and toasted with butter and jam. Reminds me a little of the kuchen my grandma used to make. Sort of a riff on brioche dough with out the eggs.

    1. PJ Hamel, post author

      Tonia, thanks so much for sharing here. Sounds like another yummy use for that “throwaway” starter. And yes, as you were describing it, I was thinking “kuchen.” Definitely have to try this… PJH

  51. Russell Klier

    I like this recipe…I have tried it three times. This morning we had cinnamon buns. Last night I took half the dough, made the up rolls and refrigerated them in the pan. This AM I baked them in a countertop convection oven. I can send you a picture…. they are gorgeous. Tonight the other half of the dough will be dinner rolls.

    1. PJ Hamel, post author

      Russell, we’d love to see a picture, and I regret you can’t post it here; we don’t have the technology. However, if you want to post to our Facebook page, that would be great! 🙂 PJH

  52. ooysters

    the melted butter is it until it’s liquid or if it is just softened? I made this recipe and it was quit easy- and at the end I am not sure if it is totally melted or just softened. It looks delicious, and hopefully it will taste as good as it looks.

    1. The Baker's Hotline

      Soft butter is used in the dough. Brush the buns with 2 tablespoons melted butter before the bake and 2 tablespoons melted butter after the bake. Mmmmm, buttery goodness – now that’s Happy Baking – Irene@KAF

  53. Lexi Rodrigo

    Made these today without the yeast, using them as the base for ensaymada (a traditional sweet bread in the Philippines). I let the dough double, shaped the rolls, then placed them in the refrigerator overnight. This morning, I took out one pan and placed baked it straight from the fridge. I placed it in the cold oven to see if the yeast would spring back to life. The buns did not rise overnight at all, and they were quite hard to the touch when I took them out, so I was very worried. They did rise and were soft and puffy!

    I placed the other pan of buns in the cooled (but still warm) oven and let them get puffy. Then I turned the oven on again to 350, without taking the buns out. This batch was much puffier than the first.

    So next time, I think I will let the rolls rise a bit before refrigerating them. Then the next morning, I will bake them straight from the fridge and into a cold oven.

    The hubby and kids loved these. Looks like I’ve just found a way to make ensaymada a little bit healthier 🙂

  54. Samantha

    I used half the dough as the recipe says, and I used the other half for cinnamon rolls. Made a mixture of brown sugar and cinnamon for the center, and then used a basic icing for the top. Turned out wonderful. Everyone loved the cinnamon rolls and regular rolls this recipe made. 🙂

  55. Shelley

    These were excellent! I used other readers comments as my guide and made them without yeast and with about 70% soft whole wheat flour (freshly ground). I also replaced the water with kefir and rolled them into crescent rolls. I did a long (overnight) first rise then in the early afternoon rolled them into individual rolls and let them rise for about another our before baking them for dinner. Baked up beautifully! Thank you so much!

  56. adam

    I made these this morning. I followed the recipe exactly, though I doubled it. I found the dough to be very wet, but I am used to working with wet dough so I wasn’t scared. I had a real problem shaping the rolls with the dough but they ended up ok.

    1. The Baker's Hotline

      Glad to hear that you persevered through and your rolls were a success. Next time if you have questions, or need help, please feel free to call our baker’s hotline at 855-371-2253. We are here to help!JoAnn@KAF

  57. Roni

    This is a wonderful recipe. I followed it to a “T” for the most part. I added a scant less than the 2/3 cup of water. No Problem at all. I also used my KitchenAid and Dough Hook for the split 8 min of time. I placed mine in the Proofer at 80 deg for the full 1.5 hours and it doubled plus. Now I made a Beautiful Loaf of Bread and not Rolls. PERFECT RECIPE. I used my Sourdough Starter when it was bubbled up and just before I fed it…so all is happy here tonight. Thank You for a Basic No Fail Recipe at least it was for me…. 🙂

  58. David from Santa Barbara

    This is a perfect starter recipe for cinnamon rolls. Made as directed then after brushing with butter after rolling out, filled with cinnamon, brown sugar, white sugar, pecans and dried cherries. Rolled cut and baked as directed after rise. Frosting was butter, vanilla, powdered sugar and lime juice.
    There weren’t any to wrap afterwards.

  59. Ramona

    AMAZING!! I tried this recipe this afternoon with some homemade sourdough starter, and absolutely the best bread rolls my husband and I have ever eaten! This was my first time making rolls using sourdough, but probably tried at least a dozen other bread roll recipes before this one. Hands down, this recipe is the best!! Thank you so much, I can finally stop searching for the perfect bread roll recipe! These were delicious, light and fluffy, and retained their shape when handled! Ours got a nice slight crunch to the base, as we have a convection oven and I baked at 190 deg C for 20mins.

    1. The Baker's Hotline

      Yay! It always such a good feeling to finally land on a recipe that does everything you want it to. We are glad we could help! Elisabeth@KAF

  60. Dona

    Butter and honey brushed on top a few minutes before you take them out of the oven is really good! Thank you for this recipe.

  61. MEOwens

    I made these in class today for my students… what a hit!!! Initially I was going to put a touch of cinnamon sugar in them, but a student suggested I use cheese instead. Perfection.
    Thanks for this incredible recipe!

  62. Lauren sourdough obsession

    I made these tonight, left out the paprika, my family devoured them. This ones going in the recipe book! Oh, and my bottoms came out a beautiful golden color, not the tops, but ill just flip them over 😉

  63. zootodo

    Made these using only sourdough starter, no commercial yeast.
    I patted it out to a rectangle. On half a spread the butter/vanilla mixture. Rolled it up and sliced, put in round pan.
    The other half I spread with plain butter. Rolled it up and sliced, put in round pan.
    Looked to my left and on the counter was my sugar cinnamon mixture for the vanilla/butter side. I decided to put slightly heaping spoonfuls on each roll. Pressed it down over the rolls. Baked them, the added a xxx sugar/vanilla/sour cream (dab) glaze. Looking at the pan of cinnamon rolls I could not tell the cinnamon mixture was not rolled in the dough at the start. And upon eating one, it was so good that I may make this process my new way of making cinnamon rolls, put the filling on top and bake them.
    My other pan of “plain rolls” did not bake up a nice as I would have liked. They tasted okay. So I decide to use the extra cinnamon sugar mixture and put some on top of the already baked rolls. I covered the rolls with foil and put into a 350 degree oven for about 25 min. Took them out. Put the glaze on them and they taste and look like cinnamon rolls and in fact the rolls rose more during the extra bake time and were very good.
    I am making the dough again. I plan to allow more rising time this go around. And I am going to make dinner rolls with the dough this time.
    Sometimes our oops-es create new ways to do things………..
    Thank you for a very versatile yummy recipe.

  64. Janet

    I would like to bake onion rolls for Thanksgiving. Can I use this recipe and spread finely chopped onions on top of the butter + paprika layer? Any suggestions about how much chopped onions for this recipe? Thanks

    1. The Baker's Hotline

      Onions plus sourdough? Yum! Try using 1 medium-small onion and caramelizing it before spreading it on top of the butter and paprika layer. Bake as directed and enjoy! Kye@KAF

  65. Art

    Was excited to try this recipe as my introduction to sourdough and while the buns came out of the oven looking very nice, I was disappointed with their overall taste. Texture was great – nice outer crust and soft inside, lacking a bit on the sourdough taste (perhaps because my sourdough is so new), and not enough butter flavor. I have plenty of buns and rolls that take half the effort that sourdough does so I’m wonder how long this sourdough adventure will be for me. Not giving up yet, just not sold on the return on investment here…..

    1. The Baker's Hotline

      Have patience, Art! It can take some time to learn how to best care for and use your sourdough in a way that works for you — both in terms of flavor and time. The “sour” flavor in your starter and in your dough can be developed by varying the liquid/flour balance of your starter, and the temperature at which it’s fed; as well as the temperature and duration of a sourdough loaf’s rise. For example, allowing your dough to rise in a cooler environment (like your fridge) for longer, will bring out its acidity. Our Sourdough Baking Guide can be a useful tool, and you can always give our friendly Baker’s Hotline a call at 855-371-BAKE to talk more sourdough. Mollie@KAF

    2. Art

      Follow-up to my previous comment – I’ve revisited these buns and realized that my expectations were a bit off from the get-go. While my first batch did not have the deep sour dough flavor I had hoped it would, I realize that there are things I can do to help increase that characteristic (thank you KA!). I also think that these buns are excellent vehicles for finger sandwiches as they cut nicely without cutting all the way through and their buttery richness goes very well with black forest ham or salami with or without a nice slice of cheese. I even think topping the buns off with sesame seeds before hitting the oven or flaky French sea salt after they come out will be very nice as well. I’ve added them to my proven recipes and look forward to exploring various ways to enhance and use them. Thanks again!

    1. The Baker's Hotline

      You surely can, Dawn! You’ll want to follow the recipe up to the point where they’ve risen in the pan, prior to baking. Carefully place them in a plastic bag, one large enough to “tent” over the risen buns. Place the bag in the freezer. When the buns are frozen solid, gently press the bag more tightly around them, and reseal. 12-16 hrs before you want to bake, move the buns from the freezer to the fridge, taking care to “poof” the bag up a bit, so it’s not touching the buns. The next day, remove them from the fridge, take them out of the bag, and let them sit at room temperature while you preheat your oven. Bake as directed in the recipe, adding about 5 to 10 minutes to the total time. Mollie@KAF

  66. Stu

    I put 4 tablespoons of butter in the dough and 4 tablespoons in the “filling”. My wife said,”These are the best you have ever made and I don’t mean rolls. I mean bread.” Sure I used a stick of butter but it seemed to do the trick. Pure poison but they were sublime if you don’t mind me saying so myself! Great detail in this post.

  67. Jeanne

    I made lots of bread years ago and had starter until all my friends hid on me! Now I do food sales for the Senior Set so I started up again. These buttery rolls are the best sourdough recipe. I made half cinnamon w/walnuts and half plain the first batch. They were OMG good, I ate three right away…don’t telll my cardiologist! I can hardly wait for next month’s sale. I alsomade the ciabatta loaves and theybwerenexcellent too. Thanks for these recipes. J

  68. T

    Can anyone please tell me
    how to shape sandwich rolls and what is the best vessel/size to bake in ?
    How much baking time will I need to cut if I only bake half of the dough ?
    I love this blog ! So much experienced bakers out there ! Thank you all for sharing 🙂 This blog needs I.T upgrade so we can share photos, and that would be amazing to see everyone’s goods

    1. The Baker's Hotline

      Check this video from our website for shaping rolls. Most rolls bake at 350′ for 22 -24 minutes, whether you bake the whole batch or half the batch of dough. Happy baking! Irene@KAF

    1. The Baker's Hotline

      We do have some pretzel recipes that benefit from a baking soda bath, but not this sourdough buns or roll recipe. Let us know if you decide to try it and what your results are! Happy Baking! Irene@KAF

  69. Naked baker

    A great recipe! I’ve used it to make sweet dough by adding another tablespoon or two of sugar. I’ve make apple strudel, orange coconut rolls and cinnamon rolls. Yummy!

  70. MelRod333

    I made these rolls today with minced garlic and some fresh parsley in the butter based on some suggestions around garlic knots in early comments. They came out delicious but kind of ugly because the ‘layers’ had a lot of large gaps. I am wondering what might cause that… possibly I didn’t roll the log tight enough, not enough rise time, the garlic in the butter mix? Any thoughts would be appreciated always looking to learn! Oh and thaks as always for the wonderful recipes and blog posts!

    1. The Baker's Hotline

      It sounds like you may need to roll the log a bit more snugly, but butter has a tendency to separate the layers anyway, so if you applied the butter rather thickly, this could also cause the layers to gap. Placing the rolls in a pan where they rise and support each other will help minimize this effect. Barb@KAF

    2. MelRod333

      Thanks for the advice, next time I made them I rolled much tighter and they stayed together very well. I have used this recipe multiple times now, with garlic/butter, cinnamon sugar and orange sugar and glaze. Every time they get rave reviews. Thanks again!

  71. Anna

    This is my 5th time making these beautiful buttery rolls. By far these are the BEST I have ever made with sour dough starter. It’s just melts in your mouth, dangerously moorish, so be very careful.
    Instead of just brushing with butter, ( I didn’t use paprika) I tossed a couple spoons of organic honey with the soft butter and brushed it on the top, comes out beautifully perfect light brown and shinny like a bakers bun. Wish I could share a photo with you all. By the way, it tastes heavenly.

  72. Monica Strzok

    I made this tonight just as listed on the recipe and they even browned up a bit with nothing added. I did two eggs because mine were small so I figured it would = 1 large egg. I was going for cinnamon rolls but I was out of brown sugar so I used coconut sugar, butter, and cinnamon. Very very good but I like sweet cinnamon rolls which was a bit lacking because of the coconut sugar. Still yummy and soft. I added homemade cream cheese frosting for more sweet and that was really good.

    1. The Baker's Hotline

      Sure thing, Shi. You can freeze the rolls after they’ve been baked (and cooled) and re-heat them when you’re ready to serve; or if you’d like to freeze the unbaked rolls, check out this article on our blog here. Happy baking! Kye@KAF

  73. Debbie

    Getting ready to make these for Thanksgiving and want a multigrain version to go with Parker House. I really want to use my sourdough. Do you think substituting 1/4-1/2 c of rye flour and same amount white whole wheat and then filling with butter and the mixed multigrains y’all sell would be good? I’m afraid mixing the grains into the dough might alter the dough too much (possibly cutting the gluten strands etc), whereas the filling would provide a tasty counterpunch to the delicious rolls. I hope to make both roll doughs the night before, let them slowly mature in the fridge, and then shape/fill/rise the next morning (my contribution to dinner at a friend’s), so I’ll have oven space. Suggestions? Ideas? Definitely planning the augmentation with the extra yeast so that the timing is okay.
    Thanks! I adore you all, PJ!

    1. The Baker's Hotline

      Debbie, it sounds to us like you’re on the right track. Whenever you sub rye in for wheat flour, it can affect the strength of the dough, so we think you’re right to keep your substitutions small. In addition to possibly cutting the gluten strands, dried grains can also suck up moisture from your dough, so if you do decide to add them to the dough itself, we’d suggest soaking them in cool water overnight beforehand. They could also work nicely as the “filling” as you suggest. Best of luck and happy baking! Mollie@KAF

  74. Devrick

    I made this recipe twice and it was amazing! I brushed them buns with the paprika butter halfway through baking and they cacame out a golden brown. The second time o added rosemary and shaved pares an into the dough and they were delicious!

  75. Debbie

    Happy Thanksgiving, PJ!

    Wanted to report back on the Multigrain version I’ve done. They are excellent! I subbed 1/2c each of pumpernickel and white whole wheat flours for a cup of the AP. I exclusively use unsalted butter, and should have upped the salt a quarter teaspoon or so. I put the dough in a rising bucket, and popped it into the fridge overnight.

    Last night, I also soaked 1/2 cup of the mixed grains and seeds blend from KAF, adding about 3 tablespoons nigella seeds, in warm water, covered and put in the fridge.

    This morning, the dough had risen nicely overnight, and I brought it and the seed mixture out to come to temp and rise a bit more (about 1 hour). Then I followed the directions, mixing the drained seeds with melted butter and spreading over the 9″x12″ rectangle. Then rolled up, cut and put into the pans. Covered and allowed to rise until pans were filled, and rolls were puffy. Then brushed a bit of the paprika-butter on top and popped the pans in the oven for 25 minutes, rotating halfway. Removed, brushed with the remaining butter (plus a little salt), and removed from the pans to racks for cooling. They are scrumptious! A friend visiting says they could make a satisfying meal on their own.

    I think I might try this recipe/process for a sandwich loaf sometime. Those seeds and grains would make delicious cheese sandwiches this winter!

    1. The Baker's Hotline

      Thanks for sharing your technique and your results, Debbie! We’ll be sure to let PJ know what success you had. In the meantime, enjoy your tasty creations! Mollie@KAF

  76. Lucy Lewis

    Can your recipe be made by using bread flour? If not, please clarify the impact of making it with the bread flour.
    Thanks so much for your quick response. I plan to make the Buttery Sourdough Buns within the next few days.

    1. Baker's Hotline

      Hi Lucy, I think it would be fine to substitute bread flour for the all-purpose flour in this recipe. Since bread flour has a higher protein content it will develop a little more gluten and give you a slightly chewier, less tender result. I wouldn’t worry about them being tough though, as bread flour is certainly suitable for this type of recipe. The bread flour will also absorb more liquid than the all-purpose flour, so you’ll probably need to add an extra tablespoon liquid per each cup of bread flour substituted. Barb@KAF

  77. Leigh Elliott

    I read this recipe and wanted to cry. A family recipe was lost from my great granny in North Georgia. My family called these ‘yeast biscuits’ they could change to ‘sweet yeast biscuits’ with the addition of pecans, brown sugar and butter in the middle.
    My granny turns 100 years old next month. She still talks about how she misses her mothers cooking and her ‘yeast biscuits’. I’m going to have to make these for her and see if they are similar to my great granny Ashford’s.

    Thank you!

  78. Laura

    Browner rolls? Just substitute whole wheat pastry flour for some of the flour. A bit browner, a bit healthier.

    And oh are these good!

  79. Raven

    The correct answer is “none” since “what color something is” very obviously does not matter one tiny bit since it’s purpose is for eating, not for hanging on the wall or doing a magickal, color-based spell.

    1. The Baker's Hotline

      You’re welcome to add a few tablespoons to the butter before melting if you want to make the top crust slightly sweet and brown. If you want to keep them savory, however, try brushing with an egg wash before baking. It should achieve a delightful, golden result. Happy baking! Kye@KAF

  80. Ruth Maas

    I have made this recipe three times now. Each time increasing the amount of flour. For some reason I keep getting very wet though. They have no structure. What am I doing wrong. I have measured my ingredients very accurately and still I am getting a wet dough.They still taste wonderful and my whole family loves them but I’m just not satisfied with the results.

    1. The Baker's Hotline

      Ruth, it sounds like either your starter is too high of a hydration (as a result of feeding it with more liquid than flour) or you may be using a flour that’s lower in protein content if you’re not using King Arthur All-Purpose Flour. We recommend using our flour for best results, and take another look at the make-up of your starter. It should be equal parts flour and water, by weight; it should resemble thick pancake batter. If it’s thinner than this, you might want to hold back some of the milk and add it only if the dough feels dry. Good luck! Kye@KAF

  81. Fran

    I just purchased and got my sour dough started last week. Anxious to try it out, I made a half batch of these rolls. Made three plain, two with carmelized onions and three with grated cheddar. All three varieties were delicious. The rolls were moist, soft and so good. Because my starter is so new they didn’t really have a tang to them but the recipe makes a lovely roll. They kept four days and were still delicious warmed up.

  82. Joy C

    At 70 I bought my first bread maker last week and your recipe was my 3rd effort. It got the thumbs up from both my husband and son. Hubby had one with dinner (with either garlic or onion powder sprinkled on it, followed up with a cinnamon and sugar one with his coffee. Your recipe rose much more than the one I tried yesterday though again, I got a positive result. My eldest son and I are gluten intolerant so will have a go at your gf starter and bread. Can the gf starter be used for making a normal sourdough loaf successfully? I hadn’t heard of the brand of flour used so just used a premium all purpose flour (perhaps not available here in Australia?)

    1. The Baker's Hotline

      Hi Joy, we’ve only tried using gluten-starters in gluten-free recipes and the same for gluten-full starters and recipes. If you’re feeling adventurous and don’t mind taking a bit of a risk, you’re welcome to try doing a bit of mix-and-match with starters and recipes. There’s a chance the starter won’t have quite enough strength to make the dough rise, so you may consider adding a bit of commercial yeast if there isn’t already some called for in the recipe. If the results don’t turn out to be what you were hoping for, turn back to tried and tested recipes. This will always produce the best results. Kye@KAF

  83. Chris D.

    Great recipe! I know this recipe has been up here for years, but I just made these yesterday after reviving some neglected starter.

    I used unfed (what would have been discard) so I’m VERY happy to have another recipe option to simply throwing away half my starter. For the first go I opted for the sweet vs savory route in order to use up a bit of homemade strawberry jam as the filling.

    As for browning the tops, when melting the butter I dissolved a bit of baking soda (maybe a smidgen over 1/4 tsp) in order to boost the pH and aid in browning (pretzel trick, same thing I do when caramelizing onions).


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