Soft dinner rolls were one of the first recipes that I tried when I first started baking with a starter 3.5 years ago. I was still very averse to kneading and when I saw Weekend Bakery’s No Knead Dinner Rolls, I thought they would be perfect. They were not. The dough was a goopy mess. Back then, the post made no mention of hydration/thickness of the starter used. I used a high hydration starter and probably even added more than called for. Oops. I left a comment on that post asking about the starter and found out that it was a thick (stiff?) one. Ah well.
I never tried dinner rolls again after that. There were too many other things to bake and I was not sure that I could achieve soft rolls. Thankfully, this month’s Sourdough Surprises has forced me to try dinner rolls again. Armed with a little more knowledge and a tiny bit more confidence, I was ready to take on the dinner rolls challenge. This time, I based my recipe on Txfarmer’s Pani Popos. (Side note: I baked and blogged about some amazing pumpkin pani popos over here. Stop by some time.) This time things were much better. The house smelled amazing as the garlic basil rolls baked.
I had intended on brushing them with garlic-basil butter when they came out of the oven but I had to leave immediately after pulling them out. I only had time to grab a hot roll from the pan to eat on the go. Soft. Tasty. The sourdough flavour was shining too. Loved them. It’s a pity that I only made a small batch.
|Brushed with butter|
I then made a second batch of rolls but this time, I left them plain. I needed some crumbs for a sweet recipe so didn’t want to add herbs and garlic to them. I loved how buttery they were. Less than ten minutes out of the oven, I had already devoured two. I was hungry and they were good. This second recipe was really me just playing it by ear. I’m glad it worked out. I have a future plan for dinner rolls and hope to use this as a base. I'm only listing the garlic basil recipe below. I have had a hectic week. It's 5:30 am and I have not slept yet. I think I am supposed to leave home in 2.5 hours. Ha! So yeah, I'll have to update this tonight. Sorry!
|Less than 5 minutes out of oven|
Garlic Basil Rolls
50 grams 166% sourdough starter
18 grams milk
41 grams flour
205 grams flour
12 grams sugar
20 grams oil
3 grams salt
50 grams sour cream
20 grams milk
1 teaspoon garlic powder
1 teaspoon basil
Combine all the levain ingredients and leave at room temperature for 8-12 hours. Add the remaining ingredients and knead well. Dough should be tacky but not sticky. If it's sticky, add more flour. Cover and let bulk ferment for 2 hours then refrigerate overnight.
Let dough come to room temperature and divide into 9 pieces. Roll each piece into a ball and place in a greased baking pan. Let rise at room temperature until doubled.
Bake at 350 F or until rolls are 200 F.