Sourdough Roll Recipe

Mix and ferment levain

8–12 hours before making dough (or the night before), in a clean bowl combine 100 g active mature sourdough starter with 100 g unbleached all-purpose flour and 100 g water at room temperature. Stir thoroughly until uniform, cover loosely, and leave at room temperature (20–24°C / 68–75°F) until bubbly and doubled in volume, about 8–12 hours. Use when very active.

Autolyse

In a large mixing bowl, combine 450 g bread flour, 50 g all-purpose flour and 320 g lukewarm water. Mix until no dry streaks remain and a shaggy dough forms. Cover and let rest for 30–45 minutes. This hydrates the flour and begins gluten development.

Add levain, salt, sugar, and butter

After autolyse, add 300 g of the active levain, 12 g fine sea salt, 15 g granulated sugar and 30 g softened unsalted butter. Pinch the salt into the dough and incorporate the levain and sugar by folding and pressing the dough until it comes together. Work until ingredients are evenly distributed; dough should be tacky but not overly sticky.

Bulk fermentation with folds

Cover the bowl and let the dough ferment at room temperature (22–24°C / 72–75°F) for 3–4 hours. During the first 2 hours perform four sets of stretch-and-folds spaced 20–30 minutes apart: reach under one side of the dough, stretch it up and fold it over the top; rotate the bowl and repeat for all four sides. After the folds, let dough rest undisturbed until it has risen about 20–50% and shows bubbles at the surface.

Divide and preshape

Lightly flour your work surface. Turn the dough out and gently degas to preserve some air. Divide into 12 equal portions (each about 70–80 g depending on final weight). Using your palms, preshape each piece into a loose round by cupping and turning it against the work surface for tension. Rest the preshaped rounds covered with a damp towel or plastic for 15–20 minutes.

Final shaping

Take each rested round and tighten its surface by pulling edges toward the center and pinching, then roll under your palm on the work surface to form a smooth, tight roll. Make sure seams are pinched closed and placed on the bottom. Place rolls seam-side down on a parchment-lined baking sheet or in lined roll pans about 1" (2.5 cm) apart for slightly joined rolls or 1.5–2" (4–5 cm) apart for separate rolls. If using seeds, brush rolls lightly with milk and sprinkle seeds now.

Proof

Cover the shaped rolls loosely with plastic wrap or a damp towel and proof at room temperature for 60–90 minutes until noticeably puffy and nearly doubled. Alternatively, for a milder sour flavor and convenience, retard in refrigerator for 8–12 hours: cover tightly and place in fridge; before baking, return to room temperature for 30–45 minutes.

Preheat and bake

Preheat oven to 220°C (425°F). If you want a soft crust, bake at 200°C (400°F). Place an empty metal pan on the oven floor while preheating to create steam. Just before baking, brush rolls with milk (20 ml) for a gently shiny, soft crust and sprinkle coarse sea salt on selected rolls. Transfer the baking sheet to the oven, pour 1 cup (240 ml) hot water into the empty pan to create steam, and quickly close the door. Bake for 12–16 minutes at 220°C (425°F) until rolls are golden brown and register 94–96°C (201–205°F) internally. If baked at 200°C, bake for 14–18 minutes.

Cool

Remove rolls from oven and transfer to a cooling rack. Let cool for at least 20 minutes before slicing or serving to allow crumb to set.

Adding toppings

If using seeds, brush each shaped roll lightly with milk just before proofing or immediately before baking, then sprinkle sesame or poppy seeds evenly. For a salty finish, sprinkle a small pinch of coarse sea salt on top after brushing.