Breads (Sourdough) - Soft Buns/Rolls

Sourdough Butter Sugar Buns – Soft, Fluffy & Naturally Leavened

November 20, 2020 | Recipe by Bake with Paws
Last Updated on July 12, 2025
By Bake with Paws

Melted butter and sugar sprinkled over soft, fluffy buns


Soft, Fluffy, and Full of Nostalgia


These Sourdough Butter Sugar Buns are a nostalgic treat that brings back memories of childhood bakeries—soft, fluffy buns topped with melting butter and a sprinkle of sugar. I recreated this classic using a naturally leavened dough with my Sweet Stiff Sourdough Starter for a healthier and more flavorful version.

Unlike commercial yeast buns, these sourdough buns have a more complex flavor, yet no sour tang—just a gentle, sweet aroma and soft, tender crumb. They’re perfect for breakfast, tea time, or whenever you crave a comforting homemade bun with a buttery, sugary topping.


What Makes This Recipe Special:


✔️ Sweet Stiff Starter: Provides excellent fermentation strength without the sourness.
✔️ Yudane Method: Adds moisture, improves softness, and helps the buns stay fresh longer.
✔️ Soft & Fluffy Texture: Naturally leavened dough that’s light, moist, and pillowy.
✔️ Old-School Bakery Vibes: A homemade take on the classic butter sugar bun, with better ingredients and no additives.
✔️ Simple & Satisfying: Minimal ingredients, maximum flavor and comfort.
✔️ Better Shelf Life: Thanks to both the Yudane technique and natural fermentation.


Golden brown sourdough butter sugar buns fresh out of the oven


What is Sweet Stiff Starter?


A Sweet Stiff Starter is a firm sourdough starter that’s slightly sweetened during feeding. Unlike liquid starters, it has a dough-like consistency and is easier to manage for enriched breads like this one.

Why use sweet stiff starter?

  • Less tangy, more kid-friendly flavor
  • Stronger gluten and yeast activity in enriched doughs
  • Pairs perfectly with sweet, buttery breads

Want to understand more? Check out "HERE".

What is the Yudane Method?


The Yudane method is a Japanese technique where boiling water is poured over a portion of the flour, creating a cooked gelatinized starch paste. This pre-cooked mixture is then cooled and added to the dough later during mixing.

I love using the Yudane method in my soft sourdough breads, especially for buns like these Butter Sugar Buns, because it helps to:

✔️ Retain Moisture: The buns stay softer and fresher for longer.
✔️ Improve Texture: Gives the crumb a pillowy, tender, and slightly chewy bite.
✔️ Enhance Sweetness Naturally: The cooked starches bring out a mild natural sweetness in the final bake.
✔️ Reduce Staling: Your buns remain soft even on the second or third day.

It’s a simple yet powerful technique that pairs beautifully with sweet stiff sourdough starter, giving these buns the perfect balance of softness, flavor, and shelf life—without commercial additives.

Please click here to see more details about Yudane and Thangzhong Method.

How To Make Butter Sugar Buns (Sourdough)


Ingredients (Yields: 8 buns)


Yudane Dough:
70g bread flour (I used Japan High Gluten Flour)
70g boiling water

Sweet Stiff Starter:
60g sourdough starter (100% Hydration), use at its peak 
180g bread flour (I used Japan High Gluten Flour)
75g water or 90g milk
30g sugar (I used organic brown sugar)

Main Dough:
70g bread flour (I used Japan High Gluten Flour)
All yudane dough (above)
All stiff starter (above)
10g brown sugar (I used organic brown sugar)
1 tsp (5.5g) salt
45g egg, whisked (from 1 egg), balance use for egg wash
25g milk or whipping cream (reserve 10g and add in later if needed) I used total 25g of whipping cream
25g butter, room temperature

Topping:
Egg Wash:  Balance from the above egg + 1 tsp water
Butter:  35g butter, cold and cut into long stick
Some coarse sugar
Sea salt flakes

Utensil:
1 baking tray, lined with parchment paper.

* Sometimes I used young sourdough discard and it works too.  It is very much depend on your starter.

Step-By-Step Instruction


  1. Yudane (Please watch this video ):
    1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
    2. Cover and rest for at least 4 hours or overnight in the fridge. I prepared the night before.
    3. Use directly from the fridge.
  2. Sweet Stiff Starter (Please watch this video):
    1. In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour.  Mix with paddle attachment until well mixed and all come together.   It can be done by hand mixing too.
    2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.  It took about 8 - 9 hours depending on your starter.  It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. 
  3. Main Dough  (Please watch this video):
    1. Put all ingredients (except butter) into a bowl of stand mixer.  I usually torn the stiff starter slightly first.
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix at low speed #2 for about a minute or until all incorporated.  This step is critical to prevent  an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
    3. Change to hook attachment and knead for another 3 minutes at low speed #2 (KA) or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes at low speed #2 - #3 or until reach window pane stage.  The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.  
  4. 1st Proofing/Resting:
    1. In the same bowl, let the dough rest for 45 - 60 minutes. Keep it covered with clingfilm or use a lid.  This dough I rested for 45 minutes at 29C - 30C room temperature and the dough rose slightly in 45 minutes.  
  5. Shaping:
    1. Transfer the dough to a clean floured or oiled surface then divide into 8 equal portions, about 83g each. Form each portion into a ball.  Flatten with hand.  Roll the dough and shape into oval shape as per the video.
    2. Place the dough in the prepared baking tray.  I made marks with a pencil about 0.75 cm away from the original size of the buns. 
  6. Final Proofing:
    1. Let the buns proof at a warm place until the dough rise about 80% in size or when it reaches the pencil marks.   These buns took approximately 1 hour and 45 minutes at at room temperature of 29C - 30C.  The duration of proofing depends on your ambient temperature and starter.
  7. Baking:
    1. Preheat oven at 180C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
    2. Brush with egg wash. Score each bun with a razor blade.  Place the butter strip onto the slit and top with coarse sugar and sea salt flakes.
    3. Bake in a preheated oven for about 15 minutes, or until golden brown.  Turn the tray 180 degree if necessary for even baking.
    4. Remove buns from oven and let them cool on rack completely.






Must-Know Tips Before You Start


  1. Sourdough Starter:   
    • A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak.  For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".
  2. Gluten Development: 
    • Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing.  From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
  3. Kneading: 
    • Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
  4. Flour & Hydration: 
    • Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results.   If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
  5. Dough Temperature:
    • Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
  6. Proofing:
    • Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
      • If it bounces back instantly, it’s under-proofed and needs more time.
      • If the indentation stays, it’s over-proofed.
      • If the indentation slowly bounces back, it’s ready to bake.
      • There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
  7. Wrinkle Top or Shrinking: 
    • If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
  8. Baking & Oven Temperarate:  
    • Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Troubleshooting (FAQs)


1. Why is my dough sticky?
The high-fat content can cause slight stickiness. Use oiled hands and avoid over-flouring.

2. Can I use regular starter?
You can, but the texture and flavor may differ. A sweet stiff starter gives better oven spring and a cleaner flavor for sweet buns.

3. How do I know when the buns are ready to bake?
They should puff up noticeably and feel airy when gently pressed—about 70–80% rise after shaping.

4. Can I chill the dough overnight?
Yes! After kneading, place in the fridge and shape, proof and bake fresh the next morning.

5. Why is the butter melting off the buns?
Add the butter and sugar topping just after baking, while the buns are still hot but not too soft to collapse.


How to store Sourdough Butter Sugar Buns


This Sourdough Butter Sugar Buns can be stored in plastic wrap or container with cover for 1 - 2 days at room temperature (28C - 30C) or up to three days at room temperature (22C - 25C)  After these period you need to keep in fridge for few days.  Reheat in a 200C oven for 5 minutes before eating. 

Tried This Recipe?


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I hope this recipe brings a little bakery-quality magic to your home cooking.
If you try it, tag me on Instagram @Bakewithpaws or leave a comment below if you have any questions regarding this recipe or any other post.

I’d love to see your beautiful bakes!

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