Ingredients: |
Ingredients: Dough:
2 c. all-purpose flour
1 c. bread flour
1/2 c. whole milk, warm
1/3 c. water
3 tbsp. honey
1/2 c. active sourdough starter
1 tsp. salt
4 tbsp. unsalted butter, cut into 1-inch pieces, softened
Topping:
1 tbsp. honey
2 tbsp. unsalted butter
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Directions: |
Directions:Day 1
In a large mixing bowl, combine the all-purpose flour, bread flour, milk, water, honey, active starter and salt. Mix until all the flour has been hydrated and the dough is well combined. Add the butter into the dough 1 tbsp. at a time and mix until it is fully incorporated. Cover the bowl with plastic wrap and allow it to rest for 1 hour. The dough should feel sticky, appear smoother and be much easier to work with. Turn it out onto a lightly floured work surface and knead for 5 minutes. Return it to the bowl and cover the bowl with plastic wrap. Place the bowl in a warm place and allow it to rise for 4-5 hours, or until your dough has doubled in volume. Deflate it by pushing down on it, then round it into a tight ball and place it in an airtight container in the refrigerator for an overnight rest.
Day 2
Line an 8-inch square baking pan with parchment paper. Turn the dough out onto a lightly floured work surface and divide it into 9 equal portions. Shape each piece into a tight ball and evenly space each ball in your baking pan. Cover the pan with plastic wrap and a kitchen towel. Set is aside in a warm place and allow the dough to proof for 2-4 hours. You'll know the dough is ready to be baked when the balls have doubled in volume, filled the pan and have a texture similar to marshmallows. Preheat the oven to 350º. In a small microwave safe bowl, combine the honey and butter and microwave the mixture for 30 seconds to melt the butter. Mix again then brush the tops of the rolls with the honey butter. Bake for 20-25 minutes, or until the rolls are evenly browned. Brush with any leftover honey butter.
These rolls are best served warm. Store any leftovers in an airtight container at room temperature for up to 1 week. |
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