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🛒 Ingredients
Starter (if you already have an active sourdough starter)
- 100 g active sourdough starter
- 200 g all-purpose flour
- 100 g water
Dough
- 500 g bread flour (can mix 450 g bread flour + 50 g whole wheat for a nuttier flavor)
- 10 g salt
- 10 g sugar or honey (optional, for mild sweetness)
- 250 ml water (adjust as needed)
- 50 g butter or olive oil (softened)
🥣 Step-by-Step Instructions
1. Feed the Starter
If using an existing starter, feed it 4–6 hours before making dough, until bubbly and active.
2. Mix the Dough
- In a large bowl, combine flour, salt, sugar, and starter.
- Gradually add water, mixing until a sticky dough forms.
- Knead in butter or oil until fully incorporated.
3. Kneading
- Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
4. Bulk Fermentation
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap.
- Let rise 3–5 hours at room temperature, folding the dough every 1–2 hours to strengthen gluten.
5. Shape the Rolls
- Gently deflate the dough and divide into 8–12 equal pieces.
- Shape each piece into a round roll, tucking seams underneath for a smooth top.
- Place on a baking sheet lined with parchment paper.
6. Second Rise
- Cover loosely and let rolls rise for 1–2 hours, or until puffy and nearly doubled.
7. Bake
- Preheat the oven to 220 °C (425 °F).
- Optional: brush tops with water, milk, or an egg wash for a golden crust.
- Bake for 18–22 minutes, until golden brown and hollow-sounding when tapped.
- Cool on a wire rack for at least 20 minutes before slicing.
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