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Ingredients
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- 2 Tbsp unsalted butter, melted, plus more for brushing the pan
- 1 cup whole milk, at room temperature
- 2 Tbsp granulated sugar
- 1 tsp fine sea salt
- 3 cups bread flour, or all-purpose flour
- ½ cup active sourdough starter
- 1 tsp salted butter, for brushing over the rolls
Instructions
- In a stand mixer bowl or large mixing bowl, combine the milk, melted butter, sugar, and salt, stirring until the sugar is dissolved.
- Incorporate the flour and active sourdough starter, mixing with a paddle attachment or a sturdy spatula until the mixture is well combined. Cover with a damp kitchen towel and let it rest for 30 minutes to relax the gluten. Knead using the dough hook on speed 2 for 10-12 minutes until the dough is smooth and soft, or knead by hand for 8-10 minutes.
- Transfer the dough to a greased mixing bowl, cover with a damp kitchen towel, and let it rise on the counter overnight for 8-12 hours, until it has nearly doubled in size.
- Divide the dough into 12 equal pieces, approximately 65g each, using a bench scraper or knife. Shape each piece into a ball by pinching the edges together, then cup your hand around each ball and roll it on a clean, smooth surface to tighten the shape, sealing the seam underneath.
- Arrange the rolls in a buttered 9×13 glass baking dish, cover with a damp tea towel, and let them proof until they have roughly doubled in size, which should take about 2 hours in a warm environment (80-90°F), or 3-4 hours at room temperature. You can prepare them ahead of time at this stage.
- Preheat the oven to 375°F. Bake the rolls in the top third of the oven for 25-30 minutes, or until they are golden brown on top and the internal temperature reaches 190°F. Once out of the oven, brush the warm rolls with melted butter before serving.
Notes
TECHNIQUE TIP: For the best texture, let the dough rise overnight at room temperature.
STORAGE: Store rolls in an airtight container for up to 3 days. Reheat in oven for a fresh taste.
MAKE-AHEAD: Shape rolls, cover, and refrigerate for up to 24 hours. Allow 3-5 hours for rolls to proof before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 162 kcal
- Sugar: 3 g
- Sodium: 205 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 8 mg
