Ingredients
300 g Vigorous sourdough starterAt 100% hydration fed the night before
370 g Water
7 g Commercial yeastI used instant yeast
146 g Beaten eggsEquals 3 large eggs
50 g White sugarYou can add more sugar if you like sweeter rolls
45 g Dried Milk Powder
800 g All purpose white flour
75 g Whole wheat flour (or other whole grain flour)Optionally you can use all white flour
20 g Salt
Add later:
160 g Salted butter
Method
1Combine 7g yeast to the 370g water which has been heated to 110F/43C. Then pour into a mixing bowl.
2Add starter, eggs, sugar and milk powder then stir.
3Add flour and salt.
4Incorporate all ingredients by hand or by mixer. The dough will be sticky.
5Allow dough to set, covered, for 20 minutes to rest and develop gluten.
6Then shape the dough into a ball and divide into two pieces. I did this because I will be adding the dough to my mixer to incorporate the butter. My mixer was not large enough to handle all of the dough at once, so I divided it. If your mixer is large enough to handle all of the dough then just add the whole amount to your mixer.
7Since I divided the dough into two I will only use half of the butter to incorporate into this portion of the dough, then I will incorporate the rest of the butter into the rest of the dough.
8Mix the (first half) dough on speed 2 for 5 minutes to develop the gluten.
9Using 2nd speed, incorporate the soft butter, a few pieces at a time until the whole amount of butter is incorporated. The dough will be very soft and sticky. This process takes another 10 minutes or so.
10After processing the first half of the dough, remove it from the mixer and then process the second half the same way using the remainder of the butter.
11When both pieces of dough have the butter incorporated, mold them into one piece of dough again and then place into an oiled bowl, oil the top of the dough as well and place a cover on the bowl. The dough is very soft and sticky. My room temp was 72F/22C.
12Allow the dough to bulk ferment until doubled, it will take 2-3 hours (if you omit the commercial yeast, it will take longer 4-6 hours). You do not need to do any folding.
13Once the dough is finished bulk fermenting, divide it into 20 pieces or into any sizes you wish. My rolls were 94 grams each ( You lose some dough on the containers and mixing spatulas since it is so sticky).
14Shape the rolls into rounds and place them on an oiled sheet pan. You can optionally shape and pan the dough in whatever manner you please to make fan rolls, dinner rolls, butterfly rolls etc. Oil the top of the rolls as well.
15Now allow the rolls to final proof. If the tops are oiled you don't need to cover them. Final proof took 1.5 hours for my rolls. When they looked almost doubled (about half and hour before I baked) I beat one egg with a tablespoon of water, a pinch of salt and a pinch of sugar and then brushed the egg glaze onto the tops of the rolls.
16Once the rolls are ready (doubled in size), brush them with egg glaze once more before baking in a pre-heated convection oven at 370F/187C. This was a large pan of rolls and took 28 minutes to bake. If the edge rolls get too brown before the middle rolls are browned, place some foil along the edge rolls to cover until the bake is finished. If you use smaller pan batches it will take less time. Keep an eye on your rolls and don't allow them to over-bake or they will dry out.
17Serve the rolls warm with plenty of fresh butter.
18Or cool completely, wrap well and freeze to reheat and serve later at your convenience.
191973 g dough at approximately 62% hydration
Ingredients
Ingredients
300 g Vigorous sourdough starterAt 100% hydration fed the night before
370 g Water
7 g Commercial yeastI used instant yeast
146 g Beaten eggsEquals 3 large eggs
50 g White sugarYou can add more sugar if you like sweeter rolls
45 g Dried Milk Powder
800 g All purpose white flour
75 g Whole wheat flour (or other whole grain flour)Optionally you can use all white flour
20 g Salt
Add later:
160 g Salted butter
Directions
Method
1Combine 7g yeast to the 370g water which has been heated to 110F/43C. Then pour into a mixing bowl.
2Add starter, eggs, sugar and milk powder then stir.
3Add flour and salt.
4Incorporate all ingredients by hand or by mixer. The dough will be sticky.
5Allow dough to set, covered, for 20 minutes to rest and develop gluten.
6Then shape the dough into a ball and divide into two pieces. I did this because I will be adding the dough to my mixer to incorporate the butter. My mixer was not large enough to handle all of the dough at once, so I divided it. If your mixer is large enough to handle all of the dough then just add the whole amount to your mixer.
7Since I divided the dough into two I will only use half of the butter to incorporate into this portion of the dough, then I will incorporate the rest of the butter into the rest of the dough.
8Mix the (first half) dough on speed 2 for 5 minutes to develop the gluten.
9Using 2nd speed, incorporate the soft butter, a few pieces at a time until the whole amount of butter is incorporated. The dough will be very soft and sticky. This process takes another 10 minutes or so.
10After processing the first half of the dough, remove it from the mixer and then process the second half the same way using the remainder of the butter.
11When both pieces of dough have the butter incorporated, mold them into one piece of dough again and then place into an oiled bowl, oil the top of the dough as well and place a cover on the bowl. The dough is very soft and sticky. My room temp was 72F/22C.
12Allow the dough to bulk ferment until doubled, it will take 2-3 hours (if you omit the commercial yeast, it will take longer 4-6 hours). You do not need to do any folding.
13Once the dough is finished bulk fermenting, divide it into 20 pieces or into any sizes you wish. My rolls were 94 grams each ( You lose some dough on the containers and mixing spatulas since it is so sticky).
14Shape the rolls into rounds and place them on an oiled sheet pan. You can optionally shape and pan the dough in whatever manner you please to make fan rolls, dinner rolls, butterfly rolls etc. Oil the top of the rolls as well.
15Now allow the rolls to final proof. If the tops are oiled you don't need to cover them. Final proof took 1.5 hours for my rolls. When they looked almost doubled (about half and hour before I baked) I beat one egg with a tablespoon of water, a pinch of salt and a pinch of sugar and then brushed the egg glaze onto the tops of the rolls.
16Once the rolls are ready (doubled in size), brush them with egg glaze once more before baking in a pre-heated convection oven at 370F/187C. This was a large pan of rolls and took 28 minutes to bake. If the edge rolls get too brown before the middle rolls are browned, place some foil along the edge rolls to cover until the bake is finished. If you use smaller pan batches it will take less time. Keep an eye on your rolls and don't allow them to over-bake or they will dry out.
17Serve the rolls warm with plenty of fresh butter.
18Or cool completely, wrap well and freeze to reheat and serve later at your convenience.
191973 g dough at approximately 62% hydration
AuthorTeresa
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