Soft Sourdough Dinner Rolls
These are the perfect edition to your dinner. They are sweet, soft, and buttery.
HOW TO FEED YOUR SOURDOUGH STARTER
1 tablespoon sourdough starter discard (15 g)
⅓ cup + 1 tablespoon (50 g) all-purpose flour
3 ½ tablespoons (50) water
DOUGH INGREDIENTS
3 tablespoons butter (42 g)
1 cup (240 g) milk or milk alternative
3 tablespoons (44 g) sugar
1 teaspoon (5 g) salt
½ cup (100 g) active starter (see instructions above)
2.5 cups + 2 tablespoons (313 g) bread flour
1/2 cup whole wheat (62.5)
1 tablespoon of melted butter and 1 tablespoon of cream (mixed together for brushing top of rolls after baking)
Steps:
7pm
12 hours before baking, feed your starter
7am
Melt the butter, sugar, and milk on the stove in a medium saucepan. Bring to a boil and remove from heat. Let cool to room temperature.
Add the fry ingredients and mix well.
Slowly incorporate the wet ingredients and starter.
Cover and let it rest at room temperature for 1 hour
8:30am
Preform 3 stretch and folds, 30 minutes apart.
12:00pm
Remove dough from the bowl, put on a floured surface.
Divide into 12 balls. Roll tightly and place on greased baking dish.
Cover and let rise for 3-4 hours. The warmer your kitchen is, the faster this will go.
4:00pm
Set your oven to 375 F
Allow to pre-heat for 20 minutes
Bake the rolls for 20-30 minutes
Removed when they are golden brown. Brush with butter and cream.
