Sourdough · All year
Sourdough Dinner Rolls
An enriched dough that rises while the rest of supper is underway, then bakes in one pan.
About 10 hours · Serves 12 · 12 rolls
“Give us each day our daily bread.”
Ingredients
- 150 g active sourdough starter
- 240 g milk, just warmed off the chill
- 40 g honey
- 1 egg (50 g)
- 70 g soft butter, plus 15 grams for the pan and the tops
- 500 g all-purpose flour
- 9 g fine salt
Method
- 1
Stir the starter, milk, honey, egg, and 70 grams of butter. Add the flour and mix to a soft dough. Cover and rest 30 minutes, then pinch in the salt.
- 2
Knead until smooth, about 8 minutes. The dough stays a little tacky. Cover and let it rise until it has grown by about half, often 4 to 8 hours.
- 3
Divide into 12 pieces, about 84 grams each. Roll tight balls. Set them in a buttered 9-by-13-inch pan, just touching. Cover and rise until puffy, 1 to 3 hours.
- 4
Bake at 375°F for 18 to 22 minutes, until the tops are deep gold and the center of a roll reads about 190°F. Brush with the remaining butter while they are hot.
From the kitchen
- You may shape them at night, cover the pan, and refrigerate it. In the morning, let them warm until puffy, then bake.
- If the bottoms are pale and the tops are dark, the oven rack was too high. Bake them in the middle.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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