These rolls are fantastic for just about anything: mini sandwiches, soup, snacking, to serve with dinner—you name it. The dough is lightly sweet and boasts a nice yeasty quality when milk is added to it. You’ll find yourself eating them warm, straight out of the oven.
About the Dough: This is a wonderful dough to work with, as it’s firm and easy to shape. Use both all-purpose flour and bread flour to achieve a soft, chewy texture. For timing, you can chill the bulk dough once it has fully risen and bake when you have the time. Chilled dough is very convenient for spontaneous sourdough bakes.
- Yield: 10 Small Rolls
- ½ cup (100 g) bubbly, active starter
- 1 cup (240 g) warm water
- 0.33 cup (80 g) warm milk, whole or 2%
- 2 tbsp (24 g) sugar
- 3 cups (360 g) bread flour
- 1 cup plus 2 tbsp (140 g) all-purpose flour
- 1½ tsp (9 g) fine sea salt
- Cornmeal or semolina flour, for dusting
- A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use. Make the Dough
- In a large bowl, whisk the starter, water, milk, and sugar together with a fork. Add the flours and salt. Mix to combine, then finish by hand until the flour is fully absorbed. Cover with a damp towel and let rest for 30 minutes. Meanwhile, replenish your starter with fresh flour and water, and store according to preference.
- After the dough has rested, work the mass into a semi-smooth ball, about 15 to 20 seconds. Bulk Rise
- Cover the bowl with a damp towel and let rise until double in size, about 8 to 10 hours at room temperature, 70°F (21°C). Alternatively, once fully risen, cover the dough with lightly oiled plastic wrap and chill overnight. Shape
- Line a sheet pan with parchment paper and dust with cornmeal. Set aside. Remove the dough onto a lightly floured surface and gently flatten into a rectangle. Cut the dough into 12 equal pieces, about 80 grams (2¾ oz) each, with a floured knife or bench scraper. Gather the ends, flip the dough over, and roll each piece into a ball. Place onto your sheet pan, 3 pieces across and 4 down. Second Rise
- Cover the dough and let rest for about 1 hour or until noticeable puffy. If you're working with chilled dough, allow for more time, depending on temperature.
- Preheat your oven to 400°F (200°C). Score the Dough
- Lightly dust the rolls with cornmeal. Using the tip of a small knife or razor blade, score the top of each roll, about 1½ inches (4 cm) long, straight down the center. Bake
- Bake the rolls on the center rack for about 25 to 30 minutes. Their color will go from whitish blonde to golden when finished. Cool directly on the sheet pan and serve warm.
- These rolls will last up to 1 day, stored at room temperature in a plastic bag.