Ingredients

Scale

1 1/2 cups water
1 teaspoon active dry yeast
1 teaspoon kosher salt
2 Tablespoons sugar
4 oz. (1/2 cup) sourdough starter
2 Tablespoons extra virgin olive oil
4 1/4 – 4 1/2 cups bread flour
For oiling the dough: about 1 Tablespoon of olive oil
For brushing the buns: 1 Tablespoon melted butter
Spray bottle with cold water

Instructions

In your stand mixer bowl, add the water, yeast, salt, sugar, sourdough starter, olive oil and 4 cups of bread flour. Stir together with a spoon. The dough will be VERY shaggy.
Set the stand mixer on speed 2 with the bread hook and knead for 5 minutes, adding flour just a bit at a time to keep the dough from sticking to the sides of the bowl. The dough should clean up the sides of the bowl and be just slightly sticky. If it’s too sticky, plop the dough onto a lightly floured surface and roll it around in the flour.
Form the dough into a ball, then oil it and set it back in the bowl. Cover and let rise until nice and poofy and roughly doubled in size. Split the dough into 3 or 4 pieces, wrap each one loosely in plastic wrap and set in the fridge for at least 30 minutes or up to 3 days.
Line a baking sheet with a silicon baking mat or lightly oil the pan. Preheat the oven to the lowest setting, then turn the oven off, but leaving the oven light on. This makes the perfect rising temperature for your dough.
Cut each piece of dough into 3 or 4 pieces, then shape into balls, pulling the top of the dough down and pinching it with your fingers at the bottom until the top is smooth. Set the buns on the prepared baking sheet. Cover with plastic wrap or a clean towel and set in the oven to rise for about an hour or until doubled in size.
Bake at 400 F. for 9 minutes. Open the oven and, using a spray bottle, spritz with water 6 – 8 times. Cook 8 – 10 minutes longer or until the buns are nicely browned.

Notes

You can also make hoagie style rolls or even a loaf of French bread or thin baguette, but you’ll need a French loaf pan.

You can also make these rolls by hand, simply by kneading the dough by hand rather than using the mixer. Allow a little longer for kneading time if prepping by hand.

Is it sourdough if you add yeast? I would contend that it IS sourdough because it contains sourdough starter, but if you’re concerned about adding yeast, then leave it out. Rise times will be longer without the yeast and your rolls will taste more “sour”.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

Serving Size: 1 roll