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 tsp. active yeast
1 cup (240 g) milk or milk alternative
3 tablespoons (44 g) sugar or honey
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 yeast to the top and let it sit for 10 minutes.
Next, add the dry ingredients and mix well.
Slowly incorporate the wet ingredients and starter into the mixture.
Cover and let it rise at room temperature for 2-3 hours. Make sure it has doubled before proceeding.
12:00pm
Remove dough from the bowl, put on a floured surface.
Divide into 8-12 balls. Roll tightly and place on greased baking dish.
Cover and let rise for 1-2 hours.. The warmer your kitchen is, the faster this will go.
Do not move forward until the dough is light and fluffy. Make sure it springs back slightly when touched.
4:00pm
Set your oven to 375 F
Allow to pre-heat for 20 minutes
Bake the rolls for 20 minutes
Removed when they are golden brown. Brush with melted butter and honey..
