Ingredients
1 cup (240g) active sourdough starter
3 ½ cups (420g) bread flour
1 cup (240ml) water (adjust as needed)
1 ½ teaspoons salt
2 tablespoons olive oil or melted butter (optional)
1 tablespoon honey or sugar (optional)
Instructions
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Mix: In a large bowl, combine starter, water, and sweetener. Stir in flour and salt. Add the fat last and mix until a shaggy dough forms.
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Autolyse: Let the dough rest for 30 minutes to allow the flour to fully absorb the water.
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Stretch & Fold: Perform 3–4 sets of stretch and folds over 2 hours to build gluten.
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Bulk Fermentation: Cover the bowl and let the dough rise in a warm place for 4–6 hours or until doubled.
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Shape: Turn the dough onto a lightly floured surface, divide into 12 equal pieces, and shape into smooth balls.
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Proof: Arrange the rolls in a greased baking dish. Cover and let rise for another 4–6 hours, or overnight in the fridge.
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Bake: Preheat oven to 400°F (200°C). Bake rolls for 20–25 minutes until golden brown and hollow-sounding when tapped.
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Cool: Let the rolls cool for at least 10–15 minutes before serving.
Notes
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Active Starter: Make sure your sourdough starter is bubbly and passes the float test before using.
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Cold Proof: An overnight proof in the refrigerator improves flavor and makes the dough easier to handle.
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Soft Rolls: Add 2–3 tablespoons of milk or butter to make the rolls softer and richer.
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Browning: Brush the tops with egg wash or milk before baking for a golden crust.
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Flavor Add-Ins: Mix in herbs, garlic, or cheese for variety.
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Storage: Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 12 hours (including fermentation and proofing time)
- Cook Time: 20-25 minutes