Since getting tired of baking sourdough bread these soft pull apart rolls are a nice change once in a while. The rolls have some milk and butter to make soft and tasty rolls. I find these rolls easier to make than other rolls. The egg wash is nice but mostly adds color and a little texture. I sometimes omit the wash. The oven with the light on is a good place to proof the dough especially in the winter when the kitchen is cold.
Ingredients
Levian (night before)
- 24g ripe starter
- 60g all purpose flour
- 60g water
- 12g sugar
main dough
- 75g butter
- 180g warm water
- 115g whole milk, cold
- 440g all purpose flour
- 25g sugar
- 10g kosher salt
egg wash
- 1 egg
- a splash of milk
Steps
Levian
- the night before in a jar mix the start, flour, water, sugar
- stir until combined then cover leaving in a warm place
- in the morning the dough should be bubbly and active
Main dough
- take butter out of fridge to warm, slice into 1/2 inch pats
- in a mixing bowl with dough hook add levian, water, milk, flour, sugar, salt
- set mixer to low until combined
- turn mixer up a speed for 3-5 until dough clings to hook
- turn mixer to low and add butter one pat a a time until incorporated
- mix another few minutes until the dough becomes smooth
- move dough to a bowl
- cover with plastic and put in a warm place for bulk fermentation for about 4 hours
- give 3 stretch and folds to strengthen dough
- after has risen divide dough into 16 pieces about 60g each
- put parchment paper in a 9 inch rectangle pan
- form each piece into a round ball
- place in pan in 4x4 pattern
- cover with plastic let rise for 2.5 hours in warm place
- preheat oven to 425 F
- prepare egg wash and brush on top of dough balls
- bake for 25m
- lower temperature to 375 F and bake for another 10-15m
- rolls should darken on top and temperature in middle should be 200F
- let rest for 5m then turn out rolls onto a wire rack
