Thursday, November 20, 2014

Sourdough Milk Rolls



Just in time for Thanksgiving, this month's Sourdough Surprise is Fluffy Dinner Rolls.  I found this one kind of intriguing because although the ingredients seem simple enough, it's the method of kneading the dough that produces the fluffy effect.  Coincidentally I've been noticing a lot of recipes for Japanese Milk Bread like this recipe and this one. 

It turns out the method for Japanese Milk Bread is strikingly similar to that of Fluffy Dinner Rolls.  It's all about the kneading.  (I gave the dough a solid and enjoyable 10 minutes of hand kneading.)  With Japanese Milk Bread you start by  cooking a milk and flour starter.  While this seems to be the defining element in milk bread, I wondered what it would be like if I substituted my sourdough starter.

Taking my cues from the recipes above I came up with what I think is a pretty good mash up that produced same darn fine rolls.  Of course, they do have yeast in them.  As I may have said before, I'm not ready to take the training wheels off yet when it comes to my starter.  Wanting to highlight the fine texture, I kept the rolls very plain, just a quick brushing of melted butter before and after baking.  They turned out perfectly light and fluffy, just begging to be torn apart and smeared with butter or soaked in some gravy!  Gobble, gobble!

sourdough milk rolls

2 & 1/2 cups bread flour
1/4 cup sugar
1/2 teaspoon salt
1 egg, beaten
1/2 cup warm milk
2 teaspoons yeast
1 cup freshly fed starter
4 tablespoons soft butter (plus more for the pan and finishing)

In a stand mixer fitted with dough hook combine flour, sugar and salt.  Stir yeast into warm milk and add to flour along with beaten egg and starter.  Mix on medium until dough comes together.

Slowly add the butter a bit at a time until it's all incorporated.  Beat on medium for 3 or 4 minutes.  Turn dough out on to lightly floured surface and knead for ten minutes.  You should be able to stretch the dough to the point of transparency with out having it break.

Place dough in lightly butter bowl, cover and refrigerate over night.

The next day turn the dough out on work surface and knead briefly.  Butter a 9 by 12 inch baking pan and set aside.  Divide dough into 12 equal portions and roll each into a ball.  Place in pan, evenly spaced.  Cover and let rise in a warm place for 2 hours.

Preheat oven to 350 degrees.  Brush rolls with melted butter and bake for 20 to 25 minutes.  When rolls come out of the oven give them another brush with butter.  Turn out of pan and cool on a wire rack.








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16 comments:

  1. Ah, these little beauties sound like the light, fluffy rolls I've been searching for. Extended kneading is SO therapeutic, and I'm eager to try this recipe.

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    1. Dee, these were so fun to make & can't wait to try them with different flavors!

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  2. Oh, so beautiful! All that kneading pays dividends!

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    1. Thanks! Yes, I need to do more kneading!

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  3. These look so delicious! I have been seeing milk bread around lately and am so intrigued!

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    1. Thanks Jenni! I'm curious to see what that cooked milk & flour starter is all about myself.

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  4. They look amazing! I've been kneading longer and trying to convince people that the long kneading can produce great results without the tangzhong. I'm going to have to link to this the next time it comes up.

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    1. Thanks Kelster! I made these again this weekend and sneaked a little whole wheat flour in them. They were just as fluffy and de-lish and the kneading was so therapeutic!!

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  5. Hello Robyn, what type of yeast should be used?

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    1. Thanks for asking! For this recipe I used active dry yeast.

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  6. I'm new to bread making, and this recipe is easy and delicious! Thank you for sharing it. My family and friends ask for it! Looking forward to making more of your recipes.

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    1. Thanks so much for stopping by! I'm very happy to hear you made this recipe and had such great success. Yes, please do come back and try some more!!
      Cheers, Robyn

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  7. I made these to go with Christmas dinner, wowowowoowowow! They turned out SO much better than I thought they would! I had a very active starter that was nearly crawling out of its house everyday and let me tell you this was the perfect way to put that thing to use! Thank you for this wonderful recipe!

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    1. You're welcome Nikkie. Thank you for stopping by and trying the recipe. I'm happy for your success! Have a Delicious New Year, Robyn :-)

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  8. Do I follow the recipe which says 12 balls or your pictures which show 9? Thanks, can't wait to try this! :)

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  9. Good question Amanda! The recipe makes 12 rolls. I could only fit 9 in my beloved All Clad pan. I baked the other 3 off camera in a smaller pan. If you have a 9 X 12 inch pan all 12 rolls should fit nicely in it.
    Cheers, Robyn

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