Ingredients
1 cup (approx. 227 grams) active sourdough starter
3 ½ cups (about 420 grams) bread flour (can substitute all-purpose flour)
1 cup (240 ml) water (warm or room temperature)
½ teaspoon salt
3 tablespoons sugar (or honey or coconut sugar)
¼ cup (60 ml) milk (dairy or non-dairy)
3 tablespoons (about 42 grams) butter, melted (or non-dairy butter)
1 egg (optional, for egg wash)
Instructions
1. Feed the sourdough starter 12 hours before preparing the dough to ensure it’s active and bubbly.
2. Melt the butter and combine with milk, sugar, and salt; let cool.
3. In a large bowl, mix the cooled liquid with the sourdough starter, flour, and water until a slightly tacky dough forms.
4. Cover and rest the dough for 1 hour.
5. Perform three sets of stretch and folds every 30 minutes.
6. Let the dough rest for an additional 2 hours or until it has risen about 50%.
7. Turn the dough onto a floured surface and divide into 12 equal pieces, around 65 grams each.
8. Shape each into a smooth ball and place in a lightly greased baking dish.
9. Cover and let them rise for 3-4 hours until puffy and nearly doubled.
10. Preheat the oven to the necessary temperature (375°F for glass, 400°F for metal dishes).
11. Bake rolls for 25-30 minutes until golden brown.
12. Brush with melted butter after baking.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏲️ Rising times depend on kitchen temperature, adjust accordingly.
🧈 Dough can be refrigerated up to 3 days or frozen before the second rise.
🍞 Bread flour provides a better rise, but all-purpose works too.
- Prep Time: 15-20 minutes
- Resting and rising: 7-8 hours
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 160-230 kcal
- Fat: 3-6 g
- Carbohydrates: 29-39 g
- Protein: 5 g