Hey friends! I won’t fill this with excessive rambling, because we all just wanna jump to the recipe! Just use common sense when baking and pivot when needed. Everyone’s starter is a little different and our kitchen climates play a big role in proofing. If you don’t have a fed starter, discard will do the same thing because we’re using yeast to leaven. If your dough is too stiff, add a little milk, if it’s too wet, add a little extra flour. That’s how we love on our recipes!!!

Ingredients:

• 160 grams sourdough starter 
• 260 grams milk
• 2 tbsp instant yeast
• 3 Tablespoons Sugar
• 1 large egg
• 3 tbsp melted butter
• 12 grams salt
• 575 grams bread flour 

Combine all wet ingredients, and start mixing on low with bread hook. Slowly add flour and mix for 4-5 minutes or until it forms a nice ball. (If by hand 7/8 minutes)

Unlike shaggy sourdough, you want it smooth and elastic-like.

Remove and cover for 30 minutes. If it has almost doubled you are ready to bake, if it needs a little longer; allow it to rise. All kitchen temps vary.

You’re gonna bake these rolls at 375 for about 23 minutes.

Each roll should be about 80-85 grams in weight. Allow a few inches between them in your pan.

The last few minutes of the bake you can add a bit of egg wash on top or butter them. I just used butter.

Also, if you’d prefer Hawaiian Rolls you can sub 160g of the milk for Pineapple Juice.

Enjoy!!