Sourdough Dinner Rolls
- Bread flour - 1 ½ cups (180 grams)
- All-purpose flour - 2 ½ cups (300 grams)
- Active sourdough starter - ¾ cup (170 grams)
- Whole milk - 1 cup (226 grams)
- Egg - 1 large
- Salt - 2 teaspoons (10 grams)
- Softened butter - 4 tablespoons (56 grams)
- Sugar - ¼ cups (60 grams)
Topping and Filling
- Softened butter - 2 tablespoons
- Pork Panko - ½ cup (40 grams)
- Chopped fresh thyme - 2 teaspoons
- Chopped fresh rosemary - 2 teaspoons
Recipe courtesy of our friend: @makeitdough
Combine dough ingredients in a large bowl, stir using your hands or a wooden spoon until your mixture appears cohesive and well-combined. Lightly knead your dough within the bowl until it appears smooth. Transfer your dough to a clean bowl, cover it with plastic wrap and let it rest for 30 minutes.
Turn your dough out onto a clean surface and knead it for 5 to 10 minutes until it appears completely smooth. Cover and allow it to proof at room temperature until it has doubled in size (about 4 to 6 hours). Once your dough has increased in volume, knock the air out of it, gather it into a tight ball, return it to your bowl cover with plastic wrap and refrigerate overnight.
Lightly dust a clean work surface with flour, turn out your dough and roll it out into a 16 by 10-inch rectangle using a rolling pin. Spread softened butter evenly over the dough and starting with the side closest to you, roll it tightly into a log (like a cinnamon roll). Divide the dough into 8 equal portions (about 2 inches thick).
Place your rolls on a parchment-lined 9-inch cake pan with the seam-side down. Cover the cake pan with plastic wrap and allow it to proof at room temperature until the rolls look puffy and soft (about 2 to 3 hours). To test your rolls, poke one lightly with your finger and if the dough springs back slowly and leaves a small indentation then it is ready to bake.
Once your dough is ready, preheat your oven to 400 F (don’t worry, since sourdough is much slower than yeast, your dough won’t overproof). Mix the Pork Panko, thyme and rosemary in a small bowl. Sprinkle the crumb topping evenly over your rolls.
Place your rolls in the oven and lower the temperature to 350 F. Bake the rolls for 30 to 45 minutes or until the rolls are browned to your liking. Transfer rolls to a wire rack to cool slightly, and enjoy warm.