Sourdough Honey Butter Rolls
One word PERFECTION! This Sourdough Honey Butter Roll Recipe is Amazing!
These are one of my absolute favorites! They go with anything, or heck just eat them by their selves! These are great to have on hand for the kids to easily make into pb&j’s, ham & cheese sliders, chicken sandwiches, burger buns, sliders, you name it – use this recipe and it’ll take it up a notch! A shout out to Butter for All for this fabulous recipe!
These are a soft delicious dinner roll which also could be used for sandwiches or snack time. Plus they are Sourdough so you get that added nutritional benefit by letting the dough ferment overnight so the phytic acid is broken down so your body is able to absorb the nutrients from the ingredients. I like to grind my own wheat berries (Organic Hard White Wheat Berries from Azure Standard) and mix it with Organic Unbleached AP Flour from Costco. The nutrient benefit from grinding your own berries is amazing but I really like using the AP flour from Costco to help them not be as dense if we used all wheat berries. If you do grind your own Wheat Berries be use to use 2 tablespoons less per cup as they tend to absorb the liquid more so you’ll end up with a denser roll. Which would be fine to, if it’s to dense always turn it into breadcrumbs!
If you’d like to learn more about Grinding your own wheat berries click HERE
Looking for a Sweet Hawaiian Roll?
Ingredients:
3 Cups Flour
½ Cup Sourdough Starter (can be unfed)
4 Tablespoons butter melted <– Make Your Own
7/8 Cup milk
1 ½ Teaspoons salt <– I LOVE Redmond’s Real Salt
¼ Cup Honey
Next Day Ingredient:
4 Tablespoons butter melted (directly into your cast iron pan if applicable)
New to Sourdough? Start HERE
Directions
The Night Before
Mix up the sourdough bun ingredients together by hand or a mixer using the dough hook. (my old kitchen aid is my best friend) Knead the dough in the bowl until smooth and soft. It may be sticky, don’t worry. Just cover and let the bowl rest overnight at room temperature.
The Next Morning
Turn on your oven to Preheat at 375 degrees F and melt the 4 tablespoons butter directly into a cast iron pan. Remove promptly and move to your workstation where you’ll shape the buns. Keep the oven on. If you do not have a cast iron pan, melt on the stove top. When melted pour directly into the pan you will be baking in. Preferably a pan with at least 1 inch lip in a circle shape. This helps the buns rise up and not out.
Lightly flour your work surface and turn out your dough. Using a bench scraper , cut into 16 equal (ish) portions. Shape each portion into a bun using the method taught in the video link (The pinch & pull method)
Place the bun in the melted butter pan smooth side down, roll around in the butter to cover and end up with the smooth side up. Repeat for remaining rolls. (See video above)
Allow to rise until doubled in size. Time will vary depending on your kitchen temperature. 2-6 hours.
Bake the buns in a 375°F oven for approx. 20-25 Minutes.
Let cool down for at least 30 minutes and serve.
Notes:
I use a cast iron pan that just fits the 16 rolls, this way the rolls puff/rise up instead of out. You can use a square or circle pan with a lip, just make sure it’s just a bit bigger than the buns prior to rising. I’ve used my starter at different levels (fed a few hours prior or completely active) and it’s worked out.
I’ve also used these to create ham sliders and oh my, watch out addictive!!
Original Recipe from Butter For All, found https://www.butterforall.com/traditional-cooking-traditional-living/sourdough-honey-buns-perfect-dinner-roll/ – thank you for an amazing recipe!
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