Ingredients
Method
- In a large bowl, combine the water, sourdough starter, honey, salt, and melted butter. Gradually add the flour while mixing until a dough forms.
- Transfer the dough to a clean countertop and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 8–10 minutes.
- Grease a large bowl with olive oil and place the dough inside. Cover with plastic wrap and a kitchen towel. Let it ferment at room temperature for 6–8 hours, or until doubled in size. The timing may vary depending on room temperature.
- Turn the dough onto a countertop and divide it into 12 equal portions (approximately 60g/2 oz each). Use a kitchen scale for accuracy.
- Roll each piece into a smooth ball by cupping your hand around the dough and gently rolling it in a circular motion on the counter.
- Place the rolls into a greased baking pan, leaving a small gap between them for proofing.
- Allow the rolls to proof at room temperature for 1–2 hours, or until they are puffy. Alternatively, refrigerate the rolls overnight for a cold fermentation. This slows the proofing process.
- Preheat your oven to 190°C (375°F). Brush the tops of the rolls with egg wash to create a golden, glossy finish.
- Bake for 25–30 minutes, or until the rolls are golden brown.
Notes
Store the rolls in an airtight container for up to 3 days, or freeze them for longer storage. To reheat, simply pop them in the oven for a few minutes until warm.