zoomdog2021
- 260 g warm whole milk (100–110°F)
- 30 g sugar or honey
6 g instant yeast (or 2¼ tsp active dry, bloomed) - 150 g 100% hydration sourdough discard (or 150 g active starter)
- 425 g bread flour (or all-purpose flour)
- 10 g fine salt
60 g unsalted butter, very soft (or olive oil) - 2–3 Tbsp melted butter, for brushing
- flaky salt (optional, for topping)
Equipment
- stand mixer or mixing bowl
- 9×13-inch baking pan
- spatula or dough scraper
- pastry brush
- Instant-read thermometer
Method
- Whisk together warm milk, sugar, yeast, and sourdough discard (or active starter) until smooth and slightly frothy.
- Add flour and salt; stir to form a shaggy dough. Let rest 5 minutes for easier kneading.
- Knead the dough, gradually incorpo天天射网站 soft butter, until smooth and slightly tacky (6–8 minutes by mixer or about 10 minutes by hand).
- Cover and rest 10 minutes. Divide into 12 equal pieces, shape into tight balls, and place in a greased 9×13-inch pan.
- Cover and proof 30–45 minutes, or until puffy and nearly doubled in size.
- Brush tops with milk or butter. Bake at 375°F (190°C) for 15–18 minutes, or until golden and internal temperature reaches 200–205°F.
- Brush warm rolls with melted butter. Cool 10–15 minutes before serving.
zoomdog2021
Notes
Pure sourdough (no yeast): Use 150 g active starter instead of discard. Bulk rise 3–4 hours to 60–70% increase, shape, cold proof 8–16 hours, then bake.
Partial whole-wheat: Replace 100–150 g flour with white whole wheat and add 1–2 Tbsp milk if dough is stiff.
Dairy-free: Use olive oil instead of butter and brush with oil.
Equipment: Stand mixer (optional), 9×13 pan, instant-read thermometer.
Partial whole-wheat: Replace 100–150 g flour with white whole wheat and add 1–2 Tbsp milk if dough is stiff.
Dairy-free: Use olive oil instead of butter and brush with oil.
Equipment: Stand mixer (optional), 9×13 pan, instant-read thermometer.