Description
These soft and fluffy sourdough bread rolls are made with coconut sugar for a healthier twist. Using a combination of sourdough discard and instant yeast, they have a light tang and an irresistibly soft texture. Perfect for any meal or as a snack, these rolls will disappear in no time!
Ingredients
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7 grams instant yeast
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50 grams coconut sugar
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250 grams warm milk (preferably grass-fed organic milk)
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2 egg yolks
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100 grams unfed sourdough starter (sourdough discard)
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10 grams salt
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500 grams organic bread flour
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100 grams softened butter (preferably grass-fed butter)
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1 egg white (for brushing)
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2 tablespoons sesame seeds (optional, for topping)
Instructions
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Prepare the Dough:
In the bowl of your stand mixer, combine the warm milk, instant yeast, and coconut sugar. Mix until well incorporated. -
Add Wet Ingredients:
Add the egg yolks, sourdough starter, salt, bread flour, and softened butter. Mix with the dough hook on low speed for 6-8 minutes, until the dough becomes smooth and no longer sticky. -
First Rise:
Cover the dough with plastic wrap and set it aside in a warm place for 1 hour, or until it doubles in size. -
Divide and Shape the Rolls:
After the dough has risen, punch it down and divide it into 12 equal portions. Shape each portion into a smooth ball by pulling the edges toward the center and rolling it in your hands. -
Second Rise:
Place the shaped rolls in a 9×13-inch baking pan lined with parchment paper. Cover with plastic wrap and let them rise for another 30 minutes. -
Add Egg Wash and Sesame Seeds:
Preheat the oven to 350°F (175°C). Brush the rolls with the egg white and sprinkle with sesame seeds. -
Bake:
Bake for 18 minutes or until golden brown on top. The internal temperature should reach 190°F (88°C) if you want to be precise. -
Cool and Serve:
Let the rolls cool slightly before serving. Enjoy them as dinner rolls, slider buns, or a snack!
- Prep Time: 130
- Cook Time: 18