These sourdough dinner rolls are the perfect combination of fluffy, sweet. I love to top them with flakey sea salt before I serve them!
Ingredients
Dough:
100g active sourdough starter (100% hydration)
250g bread flour
50g whole milk (warm, around 110°F/43°C)
50g water
1 large egg
50g unsalted butter, softened
50g sugar
1/2 tsp salt
1 tsp vanilla extract (optional)
Instructions:
1. Prepare the Dough:- In a large mixing bowl, combine the sourdough starter, milk, water, egg, sugar, and vanilla
extract.- Add the bread flour and salt, mixing until a shaggy dough forms.
- Knead the softened butter into the dough until smooth and elastic, about 10-12 minutes by hand or 8-10 minutes in a mixer. You want the dough to start to pull away from the sides of the mixer. This can take longer than the estimated time. Don't worry just keep kneading until then. Don't be tempted to add more flour even if it's sticky.
2. Bulk Fermentation (First Rise):- Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours, or
until doubled in size.- For a more manageable schedule, you can refrigerate the dough overnight and continue the next
day.
3. Shape the Buns:- Punch down the dough and divide it into 8-10 equal pieces. I normally do 9 to fit into my 8x8 pans. They come out to around 63g -ish each
- Shape each piece into a smooth ball and place on a parchment-lined baking sheet or in a greased baking dish, leaving space between each bun.
4. Proof (Second Rise):- Cover the buns loosely and let proof for 3-4 hours at room temperature, or until puffy and almost doubled.- If refrigerated overnight, they may need slightly longer.
5. Bake:- Preheat your oven to 350°F (175°C).- Bake the buns for 20-25 minutes or until golden brown on top.
7. Glaze the Buns:- Brush the warm buns with the butter right after baking for a shiny and sweet finish.
Enjoy! These rolls can be reheated at 350 for about 10 mins :)
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