Sourdough Sandwich Rolls

• porções: 6 servings
• tempo ativo: 1 hour
• tempo total: 1 hour 25 minutes

Ingredientes

⅓ cup (113g) sourdough starter (100% hydration)

1 cup (227g) milk (warmed to ~100F)

1 ½ tbsp (23g) butter (room temperature)

1 tbsp (11g) sugar

1 ½ tsp (9g) kosher salt

1 ½ tbsp (14g) instant yeast

2 ¾ cup (330g) all-purpose flour

1 egg (for egg wash)

1 tbsp cream or half & half (for egg wash)

sesame seeds (for sprinkling on top of rolls)

flaky sea salt (for sprinkling on top of rolls)

Instruções

Bloom yeast.

Mix together the sourdough starter, milk, butter, sugar, salt, and yeast in the bowl of your stand mixer--or large bowl if you aren't using a mixer.Let this mixture sit for about 5 minutes until it starts to foam which means your yeast is working and has bloomed.

Mix in flour.

Add the flour and mix with the paddle attachment until the dough has come together in a rough shaggy mass.

Knead.

At this point, you can switch to the dough hook and knead using the stand mixer for 5 minutes or until the dough comes together into a smooth ball. The dough will feel elastic and bouncy. Or knead by hand (this is what I like to do.) Pour the dough out onto your counter and knead for 10 minutes. I think it's fun to watch the dough change as I hand knead. It will be slightly tacky to start and that's ok. Just keep kneading until it morphs into a smooth, elastic ball.

Proof.

Spray your bowl with non-stick spray and spray the top of the dough too. Cover with plastic wrap and let rise for 20 minutes in a warm area of the kitchen. I like to put mine in the microwave because it's pretty toasty in there. The dough should rise during this time. It won't quite double, but you'll notice the rise.

Shape.

Remove the dough from the bowl and portion into 6, ~4.25 oz pieces. Roll these into a ball by cupping your hand over the dough and lightly rolling across the surface of the counter. Then press the dough down into about a 1-inch thick disc. This will give the rolls a good shape for sandwiches. Place discs onto a sheet pan lined with parchment paper (or sprayed with non-stick oil.)

Rise.

Cover with plastic wrap and let the rolls rise for another 20 minutes. During this rise, preheat your oven to 350F.

Egg wash.

Whisk together egg and cream. Uncover your rolls and brush each one with a good coating of egg wash. Sprinkle with sesame seeds and flaky salt.

Bake in the middle rack of the oven for 25 minutes until golden brown.

Cool for at least 15 minutes. These will last for about 5 days bagged in plastic.