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Fresh milled flour sourdough rolls

Soft, versatile rolls with a shiny brown crust that can be used as hamburger buns, sandwich rolls, and dinner rolls.
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Prep Time 15 minutes
Cook Time 30 minutes
Fermenting time 5 hours
Servings: 8 rolls
Course: Breakfast, Side Dish, Snack
Ingredients Method

Ingredients
  

  • 90 g ripe sourdough starter at 100% hydration (6 Tbsp)
  • 405 g fresh milled wheat flour (3 cups)
  • 300 g warm milk (1 1/4 cups)
  • 31 g honey (1 1/2 Tbsp)
  • 50 g butter, melted (3 Tbsp)
  • 8 g salt (2 1/2 tsp)

Method
 

Mix dough
  1. Combine all the ingredients in a bowl and mix until no traces of flour remain. 
Rest, stretch, and fold
  1. Allow to sit for around 20 minutes, then do a series of stretch and folds. The dough will still be very sticky at this point. Rest for another 20 minutes, then do another set of stretch and folds. 
Ferment
  1. Cover the bowl with beeswax wrap, a plate, or a tea towel, move it to somewhere below 8ºC (46ºF), and ferment overnight. Alternatively, ferment at room temperature for around 4 hours. 
Knead, divide, shape, and proof
  1. Punch the dough down and knead it briefly to reinvigorate the yeasts.
  2. Divide into as many rolls as you are making. Shape into miniature boules, then gently pat them in your hands to flatten them a little.
  3. Place on a greased or floured cookie sheet and leave them to rise for at least half an hour. 
Brush with egg wash and bake
  1. Preheat the oven to 200ºC (390ºF).
  2. Make the egg wash by combining 1 egg yolk with 2 tablespoons milk in a small bowl, whisking together with a fork until homogeneous.
    Brush the top of the rolls with egg wash, then sprinkle with seeds of your choice. 
  3. Place tray in the oven and bake for 30-40 minutes, until the buns are golden-brown on top and look delicious.