Super Sourdough Rolls Food

SOFT SOURDOUGH DINNER ROLLS RECIPE

Steps:

• 8 PM Feed starter: 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
• 7:30 AM Melt butter: In a small saucepan, melt the butter, milk, sugar and salt together over low heat. Pour the mixture into a mixing bowl and allow it to cool down to room temperature.
• 8 AM Mix the dough: Add the flour and active sourdough starter to the bowl and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.
• 9 AM First rise: Perform 3 sets of stretch and folds spaced 30 minutes apart, keeping the bowl covered between sets. To perform a set, pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. After the final set, cover and allow the dough to rise for 2 hours or until it has risen by 50% in size. (See notes.)
• 12 PM Shape and Second rise: Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 65 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let rise for 3-4 hours.
• 4 PM Bake: About 20 minutes before you are ready to bake preheat your oven to 375°F (190°C). Bake for 25-30 minutes or until they are golden brown on top. The internal temperature of the rolls should be 190°F when fully baked. Brush the top of the roll with melted butter and serve.

SUPER SOURDOUGH ROLLS

Steps:

• Soak 1 teaspoon dried starter in 1 tablespoon lukewarm purified or spring water for a few minutes to soften.
• Stir in 1 tablespoon all-purpose, cover loosely with plastic and let sit at room temperature for 24 hours. Stir once or twice during this 24 hours.
• Stir in another tablespoon of flour and 1 teaspoon of purified water and let it sit as before. Within the next 24 to 36 hours you will most likely start to see the bubbling action of fermentation begin.
• Stir in 1/3 cup flour and 1/4 cup of water. Over the next 24 hours, stir the starter at least twice.
• Stir in 2/3 cup flour and 1/2 cup of water. Over the next 24 hours, stir the starter at least twice. By the time you're done with this, you'll have enough starter to proceed with the recipe.
• Stir yeast and honey into 1 cup of half-and-half. Allow to sit for a few minutes, until foamy.
• Add yeast mixture, sourdough starter, and all remaining ingredients to the bowl of a mixer with dough hooks. Mix on low setting until the dough starts to pull away from the sides.
• Turn dough out on a lightly floured surface with whatever didn't get incorporated from the bowl. Knead the dough to incorporate the remaining flour until the texture is consistent.
• Spray the mixing bowl with nonstick cooking spray and return the dough to the bowl. Cover the bowl with plastic wrap and allow to rest at room temperature until it doubles in size, at least an hour.
• Separate dough into 24 equal-sized balls and place on a baking sheet that's been sprayed with nonstick cooking spray. Allow to sit at room temperature until doubled in size, about an hour.
• Preheat oven to 375 degrees. Make sure to only bake a single layer of rolls at any given time. Use another baking sheet on the lowest rack, and add ice cubes to the rack. The steam from the ice will create a crisp surface on the rolls.
• Bake the rolls in batches for about 15 minutes, or until golden brown. Remove rolls immediately from baking sheets and place on a cooling rack. Repeat for remaining rolls.