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sourdough dinner rolls

Sourdough Dinner Rolls with Tangzhong

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Prep Time 1 hour
Cook Time 30 minutes
Servings: 20 rolls
Ingredients Method Notes

Ingredients
  

Tangzhong:
  • 25 g all purpose/bread flour
  • 100 g milk
Dough:
  • 310 g all purpose/bread flour
  • 3 eggs
  • 40 g sugar
  • 25 g milk
  • 80 g active sourdough starter
  • 8 g salt
  • 120 g softened butter
Egg Wash:
  • 1 egg yolk
  • 1 tablespoon milk

Method
 

Make the Tangzhong
  1. Whisk flour and milk in a small saucepan. Cook over medium heat, stirring, until it thickens into a smooth paste. Let it cool completely before using.
Mix the Dough
  1. In a stand mixer, combine flour, eggs, sugar, milk, sourdough starter, salt, and the cooled tangzhong. Mix until just combined. Cover and rest for 30 minutes to relax the dough.
Knead and Add Butter
  1. Knead for 5–8 minutes, then gradually add softened butter. Continue kneading until smooth, glossy, and elastic.
Bulk Fermentation
  1. Transfer dough to a lightly greased bowl. Cover and let rest at room temperature for 2 hours. Then refrigerate overnight (8–16 hours) for easier handling and better flavor.
Shape the Rolls
  1. Divide the cold dough into 20 pieces (~40 g each). Shape into smooth balls and arrange evenly in a greased 28 cm rectangular baking pan.
Final Proof
  1. Cover and let rise at room temperature until puffy and doubled in size (proofing time will vary depending on room temperature; these took about 2 hours to rise in warm conditions).
Bake
  1. Preheat oven to 180°C (350°F). Brush tops with egg wash. Bake 30–35 minutes until golden brown.
  2. Brush with butter immediately after baking for extra shine and softness. Let cool slightly, then serve and enjoy.

Notes

Storage:
Best eaten fresh. Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.