Sourdough Rolls

This recipe comes from the Little Spoon Farm website.

Ingredients

1/2 cup (100g) sourdough starter
2 tablespoons (28 g) butter
1 cup (240 g) milk
3 tablespoons (44 g) sugar
1 teaspoon (5 g) salt
½ cup (100 g) active sourdough starter
3 cups + 2 tablespoons (375 g) bread flour

1 tablespoon melted butter (for brushing the top of the rolls after baking)

Directions

The night before (5 minutes, plus 8-12 hours rest)

Just before bed the night before you want the rolls, combine the ingredients to make 100g of starter. I used 35g each of active starter, unbleached flour, and filtered water. That way, there's a little extra to account for the amount that sticks to the jar. Cover the jar and let rest at room temperature overnight.

Mix the dough (1.5 hours)

1. 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.
2. Add the flour and active sourdough starter to the bowl of the cooled butter mixture 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 one hour.
3. After the ingredients have rested for one hour, use the dough hook attachment on speed 3 for 8-10 minutes. 

NOTE: If you don't have a dough hook, you can perform three 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. 

First rise (2-ish hours)

Cover and allow the dough to rise for 2 hours or until it has risen by 50% in size.

Shape and second rise (3-4 hours)

1. 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.
2. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let rise for 2-4 hours, depending on temperature.

Bake (25-30 minutes)

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.