Sourdough Sandwich Rolls

cookwithkerry.com

Jelyger

⅓ cup (113g) sourdough starter 100% hydration

1 cup (227g) milk warmed to ~100F

1 ½ tbsp (23g) butter room temperature

1 tbsp (11g) sugar

1 ½ tsp (9g) kosher salt

1 ½ tbsp (14g) instant yeast

2 ¾ cup (330g) all-purpose flour

1 egg for egg wash

1 tbsp cream or half & half for egg wash

sesame seeds for sprinkling on top of rolls

flaky sea salt for sprinkling on top of rolls

Directions at cookwithkerry.com

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