Soft sourdough rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, combine the milk, starter, and sugar. Stir until the starter dissolves. Add the flour, egg, butter, and salt. Mix until the dough comes together.

Step 2

Knead the dough on a lightly floured surface for 8-10 minutes, or until it's smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.

Step 3

3. **Bulk Fermentation** Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise for 4-6 hours at room temperature. Perform 2-3 sets of "stretch and folds" every 30-45 minutes to build gluten strength.

Step 4

Once the dough has risen, turn it out onto a floured surface. Divide it into 12 equal portions. Shape each portion into a round ball and place them on a greased or parchment-lined baking tray, spaced slightly apart.

Step 5

Cover the rolls and let them proof for 1-2 hours at room temperature, or overnight in the refrigerator for a slower fermentation. They should become puffy.

Step 6

Preheat your oven to 190°C (375°F). Brush the rolls lightly with milk or an egg wash for a shiny crust. Bake for 20-25 minutes, or until golden brown.

Step 7

7. **Cool and Serve**