Laminated Sourdough Dinner Rolls
These are dangerous. Your family will request them constantly.
Starter Prep
Ratio: 1:10:10
6g starter + 60g water + 60g flour = 126g total (26 g extra to save for next bake)
Peaks in: 10-14 hours
Fed at 7am: Peaks 5pm-9pm
Ingredients
• 500g bread flour
• 320g whole milk (warm)
• 100g active starter
• 50g sugar
• 10g salt
• 1 egg
• For lamination: 60g cold butter (or sub in herbs, cheese, or your favorite combo from above)
Instructions
Evening: Mix all dough ingredients (not the lamination butter). Stretch and Fold 3x. Bulk ferment overnight.
Morning: Follow the lamination process above.
After chilling: Roll dough out to ½ inch thick. Cut into squares (about 3x3 inches each).
Shape: Roll each square into a tight ball OR shape into crescents (roll from wide end to point).
Proof: Place on parchment-lined baking sheet, spaced 2 inches apart. Cover. Proof 2-3 hours until puffy.
Egg wash: Beat 1 egg with 1 tablespoon milk. Brush over rolls.
Bake: 375°F for 15-18 minutes until deep golden brown.
Butter bath: Brush with melted butter immediately after baking.