How To Make Naturally Fermented Sourdough Dinner Rolls.
Equipment
- 1 stand mixer optional to knead by hand
- 1 dough tub
- baking sheet
- unbleached parchment paper
Ingredients
- 500 grams unbleached, organic, all-purpose flour
- 60 grams salted butter softened
- 15 grams local honey
- 9 grams sea salt
- 100 grams active sourdough starter fed, bubbly, and doubled in size
- 270 grams filtered water slightly warmed
Instructions
Measure the ingredients using a digital scale
- Turn on your digital scale. Place the bowl of a stand mixer on it and press "tare" to zero the scale.Measure the ingredients one at a time, pressing "tare" in between to bring the scale to 0g. for proper measurements.
Make the dough
- In a stand mixer fitted with a dough hook, mix the ingredients on low speed until combined. Flour should have absorbed the water. Let the dough rest for 15-30 minutes in the stand mixer. then continue to step two.
- After the dough rests, turn the stand mixer to a medium-low speed (3 is good) and let the dough knead for 6-8 minutes. The dough should be soft and not stick to your hands very much.OR 8-10 minutes by hand until the dough is smooth and soft.
Ferment overnight
- Remove the dough from the stand mixer bowl and place in the dough tub and put the lid on. Let the dough rise overnight in the fridge for roughly 10 hours.
In the morning
- In the morning, about 10 hours later, remove the dough from the dough tub and cut it into about 24 equal pieces. Fold the sides of the dough under to form tight rolls.Place a piece of parchment paper on a baking sheet and place the rolls on it.
- Loosely cover the pan with bees wax paper or buttered plastic wrap.Let the rolls rise for 1 hour on the counter, or 2 hours in the fridge for a slower rise. *Dough should be puffy and light but not doubled in size.
Bake the rolls
- Preheat the oven to 375℉. Bake the soft sourdough dinner rolls on the middle rack of the oven for 25-30 minutes, until barely golden. If the rolls start to brown too quickly, cover with a piece of parchment paper.Let the rolls cool on the pan for 5 minutes, then place on a cooling rack to cool completely. Sourdough dinner rolls will stay fresh for up to 4 days, stored properly at room temperature.