sourdough rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add warm milk or water, sourdough starter, sugar, and yeast if using to the bowl of a stand mixer. Stir and let sit for a few minutes to activate the yeast.

Step 2

Add flour, salt, and butter and knead on low with dough hook for a minute or two until everything mixes together. Increase speed to speed 2 and knead for 7-10 minutes.

Step 3

After dough is kneaded, cover and let rise for about an hour until doubled in size.

Step 4

Shape rolls and allow to rise again for about an hour until risen and puffy. (this could take more or less time depending on the activity level of your starter and the temperature of your kitchen). They will not double. A good way to test when they are done rising is to poke them gently with a floured index finger, the indentation should very slowly bounce back. If it bounces back very quickly they are not quite done proofing. If it does not bounce back at all you may have over-proofed.

Step 5

After rolls have risen: Bake in preheated 350 degree F oven for 25-30 minutes until golden brown and internal temperature of buns has reached 190-200 degrees F. After baking, brush with melted butter if desired.