Rolls - Tear and Share 

Using 1:1:1 bubbly starter. Closely following recipe. These require the mixer to incorporate air so they have that soft shreddable inside crumb.

~1 9x13 pan
In mixer with dough hooks mix:
8 oz milk
2 oz boiling water (boiling to warm the milk and butter)
1 oz unsalted butter

Add:
1 egg
7 oz starter
1 oz honey
Mix to combine.

Gradually add and mix:
16 oz white bread flour
1 t salt
Dough will look like thick cake batter. Mix until smooth, 1-2 minutes.

Rest 30 minutes.

Optional: (Add 1/4 t yeast if you need it to rise quicker.)

Knead on #2 about 6 minutes until dough is shiny and smooth. It won't form a snug ball.

Rise in 1 gal jar in warm area until double. About 6-8 hours.

Remove dough and gently flatten into rectangle with lightly floured fingertips. Cut into 12 pieces, 3 oz each. Roll into balls.

Put into buttered 9x13 pan.

Rise until puffy 1 hour or more. OR put in fridge up to 8 hours.

Bake 30-40 minutes at convection bake 400*.

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