Get ready for the cold weather! Bake some rolls!
Butterflake Rolls
This is a fun, buttery treat with delicious sourdough flavor. Makes 8 to 10 rolls.
2 cups (480 ml) sourdough culture
1/2 cup (120 ml) water
1/2 cup (120 ml) milk
1 teaspoon salt...
1 tablespoon sugar
3/4 cup (180 g) melted butter
1 egg, beaten
4 cups (560 g) unbleached all-purpose flour
Dough Proof
Pour the culture into a mixing bowl. Add the water, milk, salt, sugar, half of the butter, and the beaten egg and mix. Add the flour a cup (140 g) at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
Loaf Proof
Roll the rested dough into a rectangle about 5 inches (12 cm) wide and 1/2 inch (1.5 cm) thick. Brush the remaining half of the butter over the dough. Cut into 4 strips lengthwise with a pizza cutter. Stack the strips with the buttered sides up. Cut the stacked strips into eight to ten 1 1/2-inch (4 cm) pieces. Put the rolls in the cups of a muffin pan with the cut sides facing down so that the layers are visible on top.
Proof for 2 to 4 hours, until doubled in bulk. Proof for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.
Baking
Bake in a preheated oven at 400° (200°C) for 12 to 15 minutes, or until brown. Remove the rolls from the pan and let cool on a wire rack.
Happy Baking!!! And enjoy the fall weather.
Butterflake Rolls
This is a fun, buttery treat with delicious sourdough flavor. Makes 8 to 10 rolls.
2 cups (480 ml) sourdough culture
1/2 cup (120 ml) water
1/2 cup (120 ml) milk
1 teaspoon salt...
1 tablespoon sugar
3/4 cup (180 g) melted butter
1 egg, beaten
4 cups (560 g) unbleached all-purpose flour
Dough Proof
Pour the culture into a mixing bowl. Add the water, milk, salt, sugar, half of the butter, and the beaten egg and mix. Add the flour a cup (140 g) at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
Loaf Proof
Roll the rested dough into a rectangle about 5 inches (12 cm) wide and 1/2 inch (1.5 cm) thick. Brush the remaining half of the butter over the dough. Cut into 4 strips lengthwise with a pizza cutter. Stack the strips with the buttered sides up. Cut the stacked strips into eight to ten 1 1/2-inch (4 cm) pieces. Put the rolls in the cups of a muffin pan with the cut sides facing down so that the layers are visible on top.
Proof for 2 to 4 hours, until doubled in bulk. Proof for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.
Baking
Bake in a preheated oven at 400° (200°C) for 12 to 15 minutes, or until brown. Remove the rolls from the pan and let cool on a wire rack.
Happy Baking!!! And enjoy the fall weather.
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