Sourdough Soft Rolls
AuthorArtiKnead all ingredients, except butter, until cohesive.
Gradually add butter; knead until smooth and elastic (windowpane stage).
Bulk ferment for two hours in a warm place.
Shape into 8 equal balls; placed in greased 8x4-inch (20x10-cm) loaf pan.
Let rest until top levels with pan sides.
Brush with beaten egg.
Bake at 350F/180C for about 25 minutes or until golden.
Recipe is by Arti Jorgenson - All rights reserved worldwide March 2020
Ingredients
Directions
Knead all ingredients, except butter, until cohesive.
Gradually add butter; knead until smooth and elastic (windowpane stage).
Bulk ferment for two hours in a warm place.
Shape into 8 equal balls; placed in greased 8x4-inch (20x10-cm) loaf pan.
Let rest until top levels with pan sides.
Brush with beaten egg.
Bake at 350F/180C for about 25 minutes or until golden.
Recipe is by Arti Jorgenson - All rights reserved worldwide March 2020
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