Ingredients
- 2/3 cup active sourdough starter 160 g
- 1/2 cup warm milk 120 g
- 3 1/4 cups all-purpose flour or bread flour 390 g
- 2 large eggs room temperature (100 g)
- 1/2 teaspoon salt 3 g
- 1/4 cup granulated sugar 50 g
- 8 tablespoons salted butter softened (113 g)
For the egg wash:
- 1 large egg 50 g
- 1 tablespoon heavy cream or milk 15g
Top the rolls with:
- 2 tablespoons melted butter to brush over the rolls, 28 g
Instructions
Mix the dough
- In the bowl of a stand mixer fitted with a dough hook, add the sourdough starter, warm milk, flour, eggs, salt, and sugar. Mix on low to medium speed until a shaggy dough forms. Use a rubber spatula to scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.
Incorporate the butter
- With the mixer running on medium speed, gradually add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next.
Knead the dough
- Increase to medium-high speed and knead for 7 minutes, or until the dough is smooth, elastic, and begins to pull away from the sides of the bowl.
Bulk fermentation
- Transfer the dough to a lightly greased bowl and cover. Let it ferment at room temperature for 4–6 hours, or until it has risen by about 50–70%.
- Optional: To help strengthen the dough and speed up fermentation, perform 1–2 sets of stretch and folds during this time.
Cold fermentation
- Once the dough has partially risen, cover tightly and refrigerate overnight. This enhances flavor and makes the dough easier to handle.
Shape the rolls
- The next day, divide the dough into 12 equal portions, around 80-90 grams each. Pinch the seams underneath and roll each piece into a smooth ball.
Second rise
- Place the dough balls into a greased 9x13-inch baking dish, spacing them evenly. Cover and let rise for 1–4 hours, or until the rolls are visibly puffy and touching.
Preheat the oven
- Preheat your oven to 350°F (175°C).
Egg wash
- Beat the egg and heavy cream or milk together, and gently brush it over the tops of the rolls.
Bake
- Bake for 25–30 minutes, or until the rolls are golden brown and the internal temperature reaches 190–200°F (88–93°C). Brush the butter over the warm rolls.
Cool and serve
- Allow the rolls to cool slightly before serving.
Nutrition
Serving: 1roll | Calories: 260kcal | Carbohydrates: 33g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 195mg | Potassium: 74mg | Fiber: 1g | Sugar: 5g | Vitamin A: 378IU | Calcium: 29mg | Iron: 2mg
Calories: 260kcal
Tried this recipe?Mention @Bake.With.Jamie