Soft Sourdough Dinner Rolls with Fresh-Milled Flour
Ingredients
- 400 g fresh-milled hard white wheat flour
- 80 g active sourdough starter
- 230 g milk room temperature
- 20 g sugar
- 30 g butter softened
- 1 egg optional
- 6 g fine sea salt
Method
- Combine the milk, starter, egg (if using), sugar, flour, salt, and butter in the bowl of your mixer. Mix on low speed until everything comes together, then knead for 3–5 minutes until the dough is smooth and cohesive.
- Transfer the dough to a clean bowl, cover it, and rest for 30 minutes.
- Perform a set of stretch-and-folds. Repeat after another 30 minutes. Then let the dough rise until it’s noticeably airier and has increased in volume by roughly 40%. This usually takes around 8 hours, depending on temperature and starter activity.After the dough has risen, cover and refrigerate for 4 hours or overnight if you want easier shaping and better structure.
- Turn the dough out onto a lightly floured surface. Divide it into 12 equal pieces (or more for smaller rolls) and shape each into a ball.
- Arrange the rolls in a lightly greased 9x13-inch baking dish or on a lined tray.
- Cover the rolls and let them rise until puffy, about 2–4 hours. Preheat your oven to 180°C (356°F). Brush the tops with milk or an egg wash for a golden finish. Bake for 20–25 minutes.Tip: If the rolls brown too quickly because of the whole wheat flour:- Lower the oven to 175°C (347°F), or- Tent loosely with foil during the last 5–7 minutes of baking.
- Rolls are done when golden on top and internal temperature reaches about 93°C (200°F). Brush with melted butter while warm and serve immediately.
Private Notes
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