Ingredients

1 tablespoon sourdough starter

1/3 cup + 1 tablespoon all-purpose flour

3 1/2 tablespoons water

2 tablespoons butter

1 cup milk

3 tablespoons sugar (or 2 tablespoons honey)

1 teaspoon salt

1/2 cup active sourdough starter

3 cups + 2 tablespoons bread flour

1 tablespoon melted butter (for brushing the tops)

Instructions

Feed Your Starter: About 12 hours before you plan to mix the dough, prepare ½ cup (100 g) of active sourdough starter by combining the starter, flour, and water in a clean jar. Stir, loosely cover, and let it rise at room temperature until doubled in size and bubbly.

Melt Butter Mixture: At 7:30 AM, gently melt the butter with milk, sugar (or honey), and salt in a small saucepan over low heat. Pour this into a mixing bowl and allow it to cool to room temperature.

Mix the Dough: At 8 AM, add bread flour and ½ cup active sourdough starter to the cooled mixture. Stir with a spatula until fully combined and no dry flour remains. Cover and let rest at room temperature for 1 hour.

First Rise with Stretch and Folds: Starting at 9 AM, perform 3 sets of stretch and folds, spaced 30 minutes apart. To stretch and fold, pick up the dough from one side, stretch it over itself, then rotate the bowl a quarter turn and repeat until full circle. Keep the bowl covered between sets. After the third set, cover and let rise for 2 hours or until the dough increases by about 50% in size.

Shape and Second Rise: At 12 PM, turn dough onto a floured surface and divide into 12 pieces (~65 grams each). Shape each piece into a smooth ball by pinching the sides and turning seam-side down. Place the rolls in a lightly greased glass baking dish, cover with a tea towel, and let rise for 3–4 hours.

Bake: About 20 minutes before baking, preheat the oven to 375°F (190°C). Bake the rolls for 25–30 minutes until golden brown and an internal temperature of 190°F is reached. Immediately brush the tops with melted butter and serve warm.

Tips & Variations

Use honey instead of sugar for a slightly richer flavor and softer crumb.

Perform the stretch and folds gently to keep the dough airy and light.

For a richer roll, brush the tops with melted butter before baking instead of after.

Try adding herbs like rosemary or thyme to the dough for an aromatic twist.

If using a stand mixer, mix the dough on a low speed until it comes together, then knead for about 5–7 minutes.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the rolls may be slightly less chewy and soft compared to using bread flour, which has higher protein content for better gluten development.

What if I don’t have an active sourdough starter?

These rolls rely on an active sourdough starter for flavor and rise. If you don’t have one, you can substitute with commercial yeast, but expect a different texture and flavor. Alternatively, start your own sourdough starter several days ahead to get the best results.