Sourdough Soft Rolls

AuthorArti Jorgenson
Rating
Yields1 Serving
Ingredients
 60 g Mature sourdough starterat 100% hydration
 120 g Full fat milk
 200 g All Purpose flour
 35 g Sugar
 3 g Salt
 30 g Softened butter
Method:
1

Knead all ingredients, except butter, until cohesive.

2

Gradually add butter; knead until smooth and elastic (windowpane stage).

3

Bulk ferment for two hours in a warm place.

4

Shape into 8 equal balls; placed in greased 8x4-inch (20x10-cm) loaf pan.

5

Let rest until top levels with pan sides.

6

Brush with beaten egg.

7

Bake at 350F/180C for about 25 minutes or until golden.

8

9

Recipe is by Arti Jorgenson - All rights reserved worldwide March 2020

Category

Ingredients

Ingredients
 60 g Mature sourdough starterat 100% hydration
 120 g Full fat milk
 200 g All Purpose flour
 35 g Sugar
 3 g Salt
 30 g Softened butter

Directions

Method:
1

Knead all ingredients, except butter, until cohesive.

2

Gradually add butter; knead until smooth and elastic (windowpane stage).

3

Bulk ferment for two hours in a warm place.

4

Shape into 8 equal balls; placed in greased 8x4-inch (20x10-cm) loaf pan.

5

Let rest until top levels with pan sides.

6

Brush with beaten egg.

7

Bake at 350F/180C for about 25 minutes or until golden.

8

9

Recipe is by Arti Jorgenson - All rights reserved worldwide March 2020

Sourdough Soft Rolls

Arti Jorgenson

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