โ All Recipes
Light, fluffy, pull-apart dinner rolls with a sourdough tang. Equally at home on a Sunday roast table or as burger buns. The enriched dough gives them a soft, pillowy texture.
Ingredients
- 500g bread flour
- 280g whole milk (warmed to 30ยฐC)
- 100g active starter
- 50g unsalted butter, softened
- 1 egg
- 20g sugar
- 9g salt
Method
- Whisk starter into warm milk. Add egg and sugar, mix well. Add flour and salt, mix until combined.
- Knead 8โ10 minutes by hand or 5 minutes in a stand mixer on medium. Add butter in three additions, kneading until fully incorporated and dough is smooth and elastic.
- Bulk ferment 3โ4 hours at room temperature until doubled. Alternatively, leave overnight in the fridge.
- Divide dough into 12 equal pieces (~80g each). Shape each into a tight round ball by rolling under your cupped palm.
- Arrange in a greased 23x33cm (9x13 inch) baking dish. Cover and proof 1.5โ2 hours until puffy and touching each other.
- Brush with egg wash. Bake at 190ยฐC (375ยฐF) for 20โ22 minutes until golden. Brush with melted butter while hot.
Tip: For extra-soft rolls, substitute the egg wash for whole milk before baking.
Bake this with our shelf-stable San Francisco sourdough starter โ activates in 2 hours, so you can bake your first loaf the same day.
Buy the Live Starter โ