Sourdough Dinner Rolls

Roger Cosgrove

1 cup whole milk

½ cup ripe sourdough starter

⅓ cup salted butter, quite soft but not melted

2 Tbs maple syrup (or honey or sugar)

1½ tsp kosher salt

3 cups all-purpose flour

subheading: Top wash:

1egg beaten

Heat the milk in the microwave for 40 seconds until it is warm to the touch, but not hot.

To the bowl of a stand mixer fitted with the dough hook attachment, add the milk, starter, butter, maple syrup, salt, and 1cup of the flour and stir until everything is combined. Add the other 2 cups flour.

Mix on low speed until it rough ball, about 1 minute. Increase to medium speed and continue kneading for 8 to 10 minutes until the dough clings to the dough hook. It should be smooth and elastic and pull away from the sides of the bowl. Add a bit more flour a tablespoon at a time if it is too sticky but not too much.

Transfer the dough to a large bowl and cover with a damp towel. Allow it to rise at room temperature for about 6 to 8 hours or overnight.

Grease a 9x13-inch cake pan or cast iron pan with butter.

Pull the dough out of the bowl onto a lightly floured work surface. Shape into a rectangle about 8 inches by 12 inches. Use a bench scraper or a sharp knife to divide the dough into 15 equal pieces. Shape each piece into a ball, pinching the seam at the bottom to ensure the top surface is tight. Place the rolls into the pan evenly spaced in 3 rows of 5.

Cover the pan and set it in a warm spot to rise for about 2½ to 3hours hours until the rolls have doubled in size. Preheat the oven to 375°F. and place a rack in the middle.

Lightly brush the tops of the rolls with the egg wash.

Bake the rolls for 20 to 25 minutes, until they’re golden brown on top. An instant read thermometer inserted into the center of a roll in the middle of the pan should read 200°F - 205°F

Let the rolls cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling

Serve warm if you wish.

Store any leftover rolls tightly wrapped on the counter for up to 5 days.

Baked rolls can be frozen. Wrapped in a layer of plastic wrap, then a layer of aluminum foil.

Let the rolls thaw at room temperature, still wrapped, for about 1 hour. To serve them warm, reheat for about 15 minutes in a 325°F oven.

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