Ingredients:

  • 420 g (3 ½ cups) Strong Bread Flour
  • 65 g (⅓ cup) Granulated Sugar
  • 120 ml (½ cup) Whole Milk, warm (approximately 95°F / 35°C)
  • 225 g (1 cup) Active Sourdough Starter (100% hydration)
  • 3 Large Eggs (150 g), room temperature, lightly beaten
  • 7 g (1 ¼ tsp) Fine Sea Salt
  • 170 g (1 ½ sticks) Unsalted Butter, soft but cool, cut into 1-inch cubes
  • 1 Egg Yolk (15 g), for egg wash
  • 1 tbsp (15 ml) Whole Milk or Water, for egg wash

Instructions:

  1. Whisk the warm milk, active sourdough starter, and eggs in the stand mixer bowl. Add the flour and sugar. Mix on low speed until just combined into a rough mass with no dry spots. Cover and rest (autolyse) for 30 minutes to fully hydrate the flour.
  2. Add the salt to the dough. Knead on medium-low speed (setting 2) for 8–10 minutes until the dough pulls cleanly from the sides of the bowl.
  3. Begin adding the soft butter, one cube at a time, allowing each cube to be fully absorbed before adding the next. This step should take 10–15 minutes. Continue kneading until the dough is smooth, shiny, and passes the 'windowpane test' (can be stretched thin without tearing).
  4. Place the dough in a lightly oiled bowl, cover tightly, and leave at room temperature for 1–2 hours until it shows a slight puff (approx. 20% increase in volume). Transfer the covered dough to the refrigerator for 18–24 hours for the essential cold fermentation (retardation) required for full flavor development.
  5. Gently punch down the chilled dough. Turn it out onto a lightly floured surface. Divide the dough into 14–16 equal pieces (around 70g each). Roll each piece into a rough ball, cover, and bench rest for 15 minutes. Shape each piece tightly into a smooth, uniform ball and place the rolls 1–2 inches apart on baking sheets lined with parchment paper.
  6. Cover the rolls loosely with plastic wrap. Allow to proof at warm room temperature (75°F / 24°C) for 2–4 hours, or until the rolls look visibly puffy and light. Use the Poke Test to ensure they are perfectly proofed (the indentation should slowly spring back halfway).
  7. Preheat the oven to 375°F / 190°C. Whisk the egg yolk and milk/water for the egg wash. Gently brush the tops of the rolls with the egg wash. Bake for 20–25 minutes, rotating the tray halfway through, until the rolls are deeply golden brown and the internal temperature reaches 200°F (93°C).
  8. Transfer the rolls immediately to a wire rack to cool slightly before serving.