Soft Sourdough Dinner Rolls
INGREDIENTS
Stiff Sweet Sourdough Starter
- 17 g water
- 5 g sourdough starter
- 5 g honey
- 34 g bread flour
Tangzhong
- 25 g bread flour
- 125 g whole milk
Main Dough
- All of the tangzhong
- All of the stiff sweet starter
- 1 egg (cool from the fridge)
- 180 g whole milk (cool from the fridge)
- 400 g bread flour (I used Ballerina Farms, 14% protein)
- 50 g honey
- 10 g sea salt
- 60 g unsalted butter, softened
Egg Wash
- 1 egg white
- 1 tsp milk
Equipment
- 9 x 13 baking dish USA Pan is my favorite
Instructions
Day 1 (Morning): Feed Starter
- Make stiff sweet starter: In the morning, mix 17 g water, 5 g sourdough starter, 5 g honey, and 34 g bread flour in a half-liter jar. Once the mixture comes together in a ball, pull it out of the jar and knead until smooth. Place back in jar and let ferment until bedtime.
- Make tangzhong: Whisk 25 g bread flour and 125 g whole milk. Microwave* in 30-second intervals until thickened (150°F or 65°C). Cover or transfer to an airtight container and cool in fridge until evening.
- Set out butter to soften.
Day 1 (Evening): Prepare Dough
- Mix the dough: In a stand mixer, mix together All of the tangzhong, All of the stiff sweet starter, 1 egg, 180 g whole milk, 400 g bread flour, 50 g honey, and 10 g sea salt. Mix on low speed for 7-10 minutes, or until the dough is strong and passes the windowpane test. Transfer stand mixer bowl and room temperature butter to the fridge and let cool down for 30 minutes.*If mixing by hand: Knead the dough for about 10-15 minutes, or until it passes the windowpane test.Note: We're cooling the dough and softened butter slightly to prevent butter from melting and causing separation in the next step.
- After the 30-minute rest, fit the bowl back into the stand mixer. Divide your butter into four equal parts. With the stand mixer on low speed, gradually add each pat of butter, waiting to add the next until the prior is fully incorporated into the dough. This process takes 3-5 minutes.
- Place dough in a lightly oiled glass mixing bowl (the butter wrapper works perfectly), cover with plastic wrap or a bowl cover, and let rest on the counter overnight, or about 8-10 hours. I tested this recipe in a 73°F (23°C) environment. If your home is warmer, try to find a cool place.
Day 2 (Morning): Shape the Rolls
- Shape the rolls: In the morning, the dough should be fluffy and about doubled in size with bubbles all along the sides and bottom. Dump out the dough and divide into 12 equal pieces, about 77g each.
- Shape the pieces into taut balls. Place shaped balls into a greased 9 x 13 baking dish.
- Cover with plastic wrap and let rise on the counter until the buns are touching each other. They should feel pillowy and aerated when lightly touched. In a 73°F (23°C) environment, this took 6 hours.
Day 2 (Afternoon): Bake the Rolls
- Preheat oven to 400°F (205°C).
- Bake the rolls: In a small bowl, whisk together 1 egg white with 1 tsp milk. Brush egg wash on top of the dinner rolls. Bake for 20 minutes. Reduce oven temperature to 325°F (160°C) and bake 10 more minutes, or until golden brown on top with an internal temperature between 200°F-210°F (93-99°C).
- Brush baked dinner rolls with butter. Let cool slightly before serving.
Video
Notes
Flour substitution: You can substitute the Ballerina Farms flour for King Arthur unbleached bread flour (or an equivalent). I haven't recipe tested it yet, but I do not anticipate any modifications being needed.
Milk substitution: You can substitute water for the milk in the tangzhong and/or the dough.
Egg substitution: You can leave out the egg, but add 50g more milk (or water, if substituting) to the dough. The roll will feel less substantial and more fluffy/loose in texture.
