Soft Sourdough Rolls
Light, moist, and buttery sourdough rolls with a distinct tangy flavor and pleasing chew from ripe sourdough starter. Baked clustered together in round pans for soft, pillowy texture.
Ingredients
- 113 gram sourdough starter
- 227 gram water
- 300 gram all-purpose flour
- 9 gram salt
- 2 tbsp granulated sugar
- 85 gram unsalted butter
- 28 gram dry milk
- 46 gram potato flour
- 1.50 tsp instant yeast
Equipment
- cake pans
- oven
- cooling rack
Instructions
Dough
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine 113 gram sourdough starter (ripe/fed), 227 gram water (lukewarm), 300 gram all-purpose flour , 9 gram salt , 2 tbsp granulated sugar , 85 gram unsalted butter (room temperature), 28 gram dry milk , 46 gram potato flour , and 1.50 tsp instant yeast . Mix and knead by hand, mixer, or bread machine set on the dough cycle, adding more flour or water if necessary to make a soft, smooth dough.
Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until nearly doubled in bulk, 60 minutes to 90 minutes .
Shape
While the dough is rising, lightly grease two 8 " round cake pans .
Transfer the dough to a lightly greased work surface, gently deflate it, and divide it into 16 pieces.
Shape each piece of dough into a ball. Place eight balls in each of the round pans, spacing them evenly so they do not touch one another.
Cover the pans and allow the rolls to rise until they touch one another and are very puffy, 60 minutes to 90 minutes .
Bake
While the rolls are rising, preheat the oven to 350F.
Bake the sourdough rolls for 24 minutes to 26 minutes , until they are a light golden brown on top. A digital thermometer inserted into one of the center rolls should read 190F.
Remove the sourdough rolls from the oven and after 3 minutes , carefully transfer them to a cooling rack to cool.
View Cooklang Source
---
title: Soft Sourdough Rolls
description: "Light, moist, and buttery sourdough rolls with a distinct tangy flavor and pleasing chew from ripe sourdough starter. Baked clustered together in round pans for soft, pillowy texture."
servings: 16
total time: 3 hours
prep time: 25 minutes
cook time: 26 minutes
tags: [sourdough, rolls, bread, baking, dinner]
cuisine: American
difficulty: intermediate
---
== Dough ==
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine @sourdough starter{113%gram} (ripe/fed), @water{227%gram} (lukewarm), @all-purpose flour{300%gram}, @salt{9%gram}, @granulated sugar{2%tbsp}, @unsalted butter{85%gram} (room temperature), @dry milk{28%gram}, @potato flour{46%gram}, and @instant yeast{1.5%tsp}. Mix and knead by hand, mixer, or bread machine set on the dough cycle, adding more flour or water if necessary to make a soft, smooth dough.
Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until nearly doubled in bulk, ~{60%minutes} to ~{90%minutes}.
== Shape ==
While the dough is rising, lightly grease two 8" round #cake pans{}.
Transfer the dough to a lightly greased work surface, gently deflate it, and divide it into 16 pieces.
Shape each piece of dough into a ball. Place eight balls in each of the round pans, spacing them evenly so they do not touch one another.
Cover the pans and allow the rolls to rise until they touch one another and are very puffy, ~{60%minutes} to ~{90%minutes}.
== Bake ==
While the rolls are rising, preheat the #oven to 350F.
Bake the sourdough rolls for ~{24%minutes} to ~{26%minutes}, until they are a light golden brown on top. A digital thermometer inserted into one of the center rolls should read 190F.
Remove the sourdough rolls from the oven and after ~{3%minutes}, carefully transfer them to a #cooling rack{} to cool.
> Store leftover rolls well-wrapped at room temperature for several days. Freeze wrapped airtight for up to three months.
> If you do not have sourdough starter, you will need to make a homemade starter and feed it for 5 to 7 days before it is ready for baking.