Ingredients
Method
Step One: Make the Dough
- Mix the warm milk, sourdough, sugar and honey in a stand mixer or large mixing bowl. Stir until it’s nice and frothy.
- (Note: If you’re using packaged yeast and sourdough discard, start by mixing together the warm milk, yeast, and a tablespoon of sugar. After about five minutes, the mixture should be frothy. At that point, add the remaining sugar, the honey, and the sourdough discard and mix thoroughly.)
- Next add the flour, salt, melted butter, and egg to your sourdough mixture, and combine well.
Step Two: Knead the Dough
- Knead the dough until it’s smooth and elastic. This should take about eight to ten minutes. You can do this by hand or use your stand mixer.
- Your dough should be soft and supple, but not sticky. If it’s too sticky, add flour little by little until the dough becomes cohesive. Be careful, though. Adding too much flour can make your dough dense and heavy, so just add a tablespoon at a time.
Step Three: Bulk Fermentation
- Shape your dough into a smooth ball, and transfer to a lightly oiled bowl. Cover and let the dough rise in a warm, draft-free place until it has increased by about 50–75% in size and looks noticeably puffy. At around 75–80°F, this usually takes 3–4 hours, but the timing will vary depending on your kitchen temperature and starter strength. Review my fermentation chart below for approximate timings.
- (Note: If you’re using packaged yeast and sourdough discard, this step will take about 45 minutes to an hour. You can expect the dough to double in size.)
Step Four: Shape Your Rolls
- Once your dough is risen, punch it down and transfer it to a lightly floured surface.
- Roll it into a rectangle about a half inch thick, and then cut it into 24 pieces. Shape each piece into a square roll, and then transfer your rolls to a baking sheet lined with parchment paper.
Step Five: Second Rise
- Cover the rolls and let them rise until they are noticeably puffy and nearly doubled in size. At around 75–80°F, this usually takes 3–4 hours, but it may take longer in a cooler kitchen. Gently press one roll with your fingertip. If the dough slowly springs back and leaves a slight indentation, the rolls are ready to bake. Review my fermentation chart below for approximate timings.
- (Note: If you’re using packaged yeast and sourdough discard, the second rise will take about 30 minutes.)
Step Six: Bake the Rolls
- Preheat your oven to 350F.
- Beat an egg with a tablespoon of water to make an egg wash. Brush each roll with the egg wash.
- Bake for 18 to 20 minutes, or until the rolls’ internal temperature reads 195F. Immediately remove from the oven and brush with melted butter.
Fermentation tip: Sourdough fermentation times are estimates, not guarantees. Your dough may ferment faster or slower depending on your kitchen temperature, starter strength, and dough temperature. When in doubt, watch the dough rather than the clock.