Bim's Sourdough Garlic Rolls

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Moomettes

Bim’s Sourdough Garlic dinner rolls

Recipe

1000 g. Flour

100 g. Butter

100 g, milk

200 g. Active Starter

220 g. Yogurt

100 g. Whipping cream

3 eggs

20 g. Salt

60 g. Sugar

Mixed everything in stand mixer and proof for 4 hours at 25 degrees Celsius, shaping the ball at 100 g. Putting on the tray with parchment paper then proof again another 2 hours or until doubled in size, option one cover with plastic wrap and cold retard over night or option two brush with egg wash and bake at 180 degrees Celsius for 15 minutes the low temperature down to 150 and continue baking for 5 minutes or until golden brown. Take out from the oven brushing with garlic butter and serve hot. You can keep it at room temperature for two days, in the fridge for two weeks or in the freezer for 2 months. When you want to serve just put them in the oven and bake until they get warm before serving. Enjoy baking Mixed everything in stand mixer and proof for 4 hours at 25 degrees Celsius, shaping the ball at 100 g. Putting on the tray with parchment paper then proof again another 2 hours or until doubled in size, option one cover with plastic wrap and cold retard over night or option two brush with egg wash and bake at 180 degrees Celsius for 15 minutes the low temperature down to 150 and continue baking for 5 minutes or until golden brown. Take out from the oven brushing with garlic butter and serve hot. You can keep it at room temperature for two days, in the fridge for two weeks or in the freezer for 2 months. When you want to serve just put them in the oven and bake until they get warm before serving. Enjoy baking

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