Ingredients
- 100g sourdough starter or discard (~½ cup)
- 400g all-purpose flour (~3¼ cups)
- 3 tbsp sugar (for just a touch of sweetness)
- 1 tsp salt
- 180ml whole milk, warmed (~¾ cup)
- 1 large egg, beaten (room temp is best)
- 40g unsalted butter, melted (~3 tbsp)
- 1½ tsp instant yeast
Instructions
In a large mixing bowl, whisk together the sourdough starter, warm milk, sugar, and yeast. Let it sit for 3–5 minutes, until frothy. This tells you the yeast is alive and ready to party.
Next, add the melted butter, beaten egg, and salt, stirring until combined. Gradually mix in the flour—starting with about 300g—and stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes by hand, adding more flour (a little at a time) until the dough is smooth but still slightly sticky. Think soft chewing gum—not a dense brick. If using a stand mixer, let it knead for 5–6 minutes with a dough hook attachment.
Place your dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1–1½ hours. The goal? Puffy and doubled in size. (Pro Tip: If your kitchen is cool, place your dough bowl near the oven or on top of the fridge—warmth = happy yeast.)
Once doubled, punch the dough down gently (the most satisfying step) and divide it into 12 equal pieces. Use a kitchen scale for accuracy if you’re a perfectionist like me. Shape each piece into a round ball by tucking the edges underneath, like wrapping a mini burrito. Place the rolls evenly on a parchment-lined baking sheet.
Cover your tray with a towel or loose plastic wrap, and let the rolls proof for another 30–45 minutes. They should look noticeably puffed, like adorable little clouds of dough.
Preheat your oven to 375°F (190°C). For a shiny, golden crust, brush the tops with milk, egg wash, or melted butter. Sprinkle on sesame or poppy seeds if you’re feelin’ extra fancy.
Bake for 18–22 minutes, or until golden-brown and irresistibly aromatic. Remove from the oven and let cool—if you can resist diving in right away.
Nutrition
- Calories: 180-220
- Sodium: 200-250mg
- Fat: 3-5g
- Saturated Fat: 1g
- Carbohydrates: 30-35g
- Fiber: 1-2g
- Protein: 6-7g
- Cholesterol: 10-20mg
Keywords: Sourdough Rolls