Sourdough Dinner Rolls- a perfect creation with an irresistibly soft and airy interior, and these rolls are topped off with a delicious coat of butter and herbs. These Sourdough Dinner Rolls are made using the Tangzhong method. The Tangzhong technique is a method used in bread making that involves creating a water-based roux, which is added to the bread dough.This technique originated in Japan and is known for producing soft, fluffy and moist bread. A great addition to a wonderful dinner!Being an Indian and having a strong taste bud for spicy food these dinner rolls are perfect for vada-pavs, eggburji and pav-bhaji.
Ingredients
Leavin/Sourdough Starter
15 g Active sourdough Starter
30 g Bread flour
30 g water
Tangzhong
20 g flour
120 g whole milk
Main Dough
360 g bread flour
75 g sourdough starter
125 g whole milk
1 large egg ( can substitute for greekyogurt)
30 g honey (you can substitute for honey)
6 g salt
60 g unsalted softened butter
120 g tangzhong
Instructions :
Leavin
Add all the ingredients to make leavin. Cover it and let it rest at room temperature for 4-5 hrs.
Prepare the Tangzhong
In a small saucepan whisk together the whole milk and flour until no lumps remain. Cook the mixture over medium flame while continuously stirring it. Once the mixture heats up, it will thicken into a smooth gel-like consistency. Once the mixture reaches a temperature of about 65 C remove it from the heat. Cover it with a cling touching the surface and let it cool down to room temperature.
Main dough :
Step 1:
Gather all the ingredients for the main dough including the cooled down tangzhong. Add all to a stand mixer except butter.
Mix it at medium speed until the dough comes together.
Step 2 :
Add softened butter and mix it again at medium speed for 20-25 mins until the dough becomes smooth and passes the window pane test (this test is done by gently stretching the dough without tearing it until you can see your fingers through it, just like a window!).
Step 3 :
Place the dough in a clean, lightly oiled bowl and let it rise at room temperature for 4-5 hours or until doubled in size.
Step 4 :
Place the dough in the refrigerator overnight for cold proof.
Step 5 :
Next morning take the dough out of the fridge. Punch down the risen dough and turn it onto a lightly floured surface. Divide the dough into 12 equal portions around 65g each. Shape them into tight seamless balls and place them in a baking pan (10x13 inch) lined with parchment paper.
Step 6 :
Cover and proof them at room temperature at 73 F-75 F for 4-6 hours or until doubled in size.
and are visibly puffy.
Step 7 :
Preheat your oven at 375 F.
Step 8 :
Once the rolls have risen, brush them with egg or melted butter or just milk. Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown.
Step 9:
Take it out of the oven and brush them with melted butter or melted butter mixed with herbs while they are still warm. Cool them on a wire rack.
Step 10 :
Serve them warm or at room temperature.
Enjoy your homemade sourdough dinner rolls!
Notes :
Please note that sourdough baking can vary based on factors like starter activity, humidity and temperature. So some adjustments might be needed based on your specific conditions.
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