Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Milk
  • 3 tablespoon Butter
  • 2 cups unfed sourdough starter
  • 2 large eggs
  • 1 teaspoon Salt
  • 2 tablespoon Sugar
  • 3 cups flour plus 1 heaping tablespoon (**May take more or less flour. See notes below)
  • 1 egg mixed with water for egg wash just before baking

Instruction

  • Measure milk. Add butter and microwave for about 30 seconds to warm milk to 110°F and melt butter.
  • Crack eggs. Add starter, eggs, milk and butter to a large mixing bowl. Combine.
  • Add salt, sugar and flour to wet ingredients *see notes below. Mix with spatula until incorporated.
  • Knead by hand or with stand mixer with bread hook attachment, adding more flour, if necessary for dough to come together into a ball. Knead about 5-7 minutes. Until dough formed is smooth and elastic.
  • Place dough in oil lined bowl. Cover the dough itself with plastic wrap, all around the top. See step 9 above. Refrigerate at least 8 hours, or up to 2 days.
  • Remove dough from refrigerator and bring to room temperature. Weigh entire dough ball. Divide that weight by 10 or 12 and weigh out each individual piece of dough, so that you have equal pieces so your rolls are uniform in size. 
  • Form dough into balls, stretching the dough and pulling excess to the bottom of the roll. Pinch the seams together on the bottom. Place rolls on parchment lined baking tray. Let rise until the rolls are noticeably puffy. About 1 hour. (Times depend on how warm it is. I place my oven on the lowest setting and place them near, but not directly under the oven vent on the stove top, turning the tray often.)
  • When dough has risen, brush with egg wash. Top with seeds or just leave plain.
  • Bake in 350°F oven for 15-20 minutes until rolls are golden brown. Allow to cool on wire rack or eat fresh and warm!