Buttermilk Sourdough Rolls

Total Time: 2 hrs 16 mins Preparation Time: 2 hrs Cook Time: 16 mins

Ingredients

• 3 cups bread flour (384 g)
• 1 1/4 cups buttermilk (285 g at room temperature)
• 3/4 cup sourdough starter (170 g of 100% hydration or thickness of mashed potatoes)
• 2 tablespoons butter (33 g softened)
• 1 1/2 teaspoons table salt (9 g)
• 1 1/4 teaspoons instant yeast (6 g)

Recipe

• 1 refresh the sourdough starter the night before.
• 2 mix the buttermilk, butter, yeast and starter until blended uniformly.
• 3 add flour and salt and mix thoroughly, cover and let rest for 20 minutes.
• 4 knead for 3 to 4 minutes and stretch and fold the dough, letter style, top to bottom and side to side.
• 5 place in a straight sided clear container and let rise for 15 minutes.
• 6 stretch and fold the dough and replace in the container to rise until double in volume.
• 7 divide into 16 uniform pieces weighing 55 g each and shape into balls.
• 8 place on parchment paper and cover with oiled plastic.
• 9 let rise until 1 1/2 times it's original volume (i place one roll in a small straight sided glass to judge the rise).
• 10 apply an egg wash (1 egg or egg and 1 tablespoon of water well mixed) and place in a 375f oven near the top of the oven.
• 11 bake for 8 min and rotate pan 180 degrees. bake 8 more minutes until internal temperature is 205°f.