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Buttery Sourdough Buns are Super soft on the inside with a crispy crust. The swirly shape means they are fun to unravel and enjoy just like a crescent roll.


16 buns

Total time

50 minutes






  • 2 cups all purpose flour
  • 1 cup Wholewheat Flour (White (or use 3cups of all purpose ))
  • Ritz Cracker (Fed or Unfed Starter)
  • 2 tsps yeast (Instant)
  • 1 tbsp sugar
  • 1¼ tsps salt
  • 1 egg (Large (or 1tbsp egg replacer whisked in 3tbsp water))
  • 5 tbsps butter (, softened)
  • ⅔ cup water (Lukewarm)
  • 4 tbsps butter (, melted (divided use))
  • Ritz Cracker ((optional))


  1. To make the dough: Combine all the ingredients for the dough in a large mixing bowl or the bowl of a stand mixer. Mix and knead to form a soft, smooth dough.
  2. Place the dough in a lightly greased bowl and allow to rise for 11/2~2 hours or until it's just about doubled in volume.
  3. Gently deflate the dough and transfer it to a lightly grease work surface. Roll or pat the dough into an approximately 12"x16" rectangle.
  4. Melt 2tbsp butter and add the paprika, if desired. Spread the dough with the melted butter.
  5. Starting with the long side, roll the dough into a log. Cut the log into 1" slices.
  6. Lightly grease 2 8" or 9" round cake pans, and arrange eight buns in each pan.
  7. Cover the pans and let the buns rise for 60 minutes or until they are noticeably puffy.
  8. Preheat the oven to 350°F, towards the end of the rising time.
  9. Uncover the pans and brush the buns with some of the remaining melted butter.
  10. Bake the buns for 22~25 minutes; there won't be much change of color on the top.
  11. Remove the buns from the oven; and turn them out of the pan onto a wire rack. Brush with any remaining melted butter. Serve hot or warm.
  12. View the recipe instructions at Cook's Hideout

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