These Austrian Sourdough Sweet Rolls, or Sourdough Buchteln, are a great (but still simple!) treat that brings the perfect balance of a light, fluffy texture with the rich flavor of sourdough brioche.
The Dough
In a stand mixer bowl, combine all dough ingredients except for the butter. Mix on low speed until no dry flour remains.
Gradually add the butter, one tablespoon at a time, mixing well after each addition. Increase the speed slightly and mix for about 20 minutes until the dough becomes smooth, elastic, and almost pulls away from the bowl.
Scrape down the sides, cover the bowl with plastic wrap or a damp tea towel, and let it rest for 30 minutes. Perform 2–3 sets of stretch and folds every 30 minutes.
Allow the dough to rise until it’s about 50% bigger, typically 6–8 hours at 72°F. The dough will puff up but not double in size.
Gently deflate the dough and divide it into 12 equal pieces (about 52g each). Roll each piece into a smooth ball and let them rest for 15 minutes.