Ingredients
2 tbsp butter (28 g)
1 cup milk (I use whole) (240 g)
2 tbsp sugar (28 g)
1 tsp salt (5 g)
½ cup active sourdough starter (100 g)
3 cups AP (or bread) flour (350 g)
1 tbsp butter, melted (for brushing top of rolls)
Directions
Step 1
Feed your starter with equal parts water and flour. Turn oven light on and place your vessel inside until it doubles in size. *Be careful not to preheat oven*
Step 2
Prepare your dough by melting butter in a small sauce pan. Add in milk, sugar, and salt, stirring until dissolved. Pour into a bowl and let cool. NOTE: Place into fridge to cool quicker if your starter is close to being ready to use.
Step 3
Add the flour and starter to the butter mixture. Mix until it’s evenly combined. Cover and let rest for 30 minutes.
Step 4
Do 4 rounds of stretch and folds—grab dough and stretch upward and fold on top of the rest of dough. Turn bowl 90° and repeat until you’ve performed 4 total stretches. Repeat this process every 30 minutes for a total 4 rounds. Let rest for about 2 hours after 4th round.
Step 5
After resting for 2 hours divide dough into 12 equal pieces (about 75 grams each). Shape dough balls (watch video) and place on parchment paper on a cookie sheet.
Step 6
Cover with a towel and let rest for a few hours until they’ve risen and have plumped up OR sealed tightly to rise overnight in the fridge.
Step 7
Preheat oven to 375° F. Bake for roughly 30 minutes or until rolls are lightly golden brown. Remove from oven and brush with melted butter.
Step 8
Serve and enjoy!
