Sourdough Milk Bread Rolls | Brod & Taylor – Brod & Taylor Canada

Name: Sourdough Milk Bread Rolls | Brod & Taylor – Brod & Taylor Canada
Ingredients: Stiff sweet starter (see starter section); Sourdough Starter, 100% hydration: 50 g (¼ Cup); Water: 68 g (scant ⅓ Cup); Granulated sugar: 25 g (2 Tbsp); All-purpose flour: 135 g (1 Cup + 2 Tbsp); Tangzhong (see tangzhong section); Milk: 245 g (1 Cup + 1 Tbsp); All-purpose flour: 61 g (½ Cup); All purpose flour: 377 g (3 Cup + 2 Tbsp); Bread flour: 160 g (1 ⅓ Cup); Spelt flour (may replace with whole wheat or all-purpose, if desired): 100 g (1 Cup); Water, about 78-80°F (25-27°C): 280 g (1 Cup + 3 Tbsp); Fine salt: 16 g (1 Tbsp + ½ tsp); Granulated sugar: 68 g (⅓ Cup); Butter: 98 g (7 Tbsp); Whole egg: 50 g (1 each); Milk: 30 g (2 Tbsp)

fr.ca.brodandtaylor.com

Pillowy soft sourdough dinner rolls perfect for feeding a crowd. These tender pull-apart rolls will be a hit at your holiday table.

View full recipe on fr.ca.brodandtaylor.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fr.ca.brodandtaylor.com.

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Ingredients

Stiff sweet starter (see starter section)
Sourdough Starter, 100% hydration: 50 g (¼ Cup)
Water: 68 g (scant ⅓ Cup)
Granulated sugar: 25 g (2 Tbsp)
All-purpose flour: 135 g (1 Cup + 2 Tbsp)
Tangzhong (see tangzhong section)
Milk: 245 g (1 Cup + 1 Tbsp)
All-purpose flour: 61 g (½ Cup)
All purpose flour: 377 g (3 Cup + 2 Tbsp)
Bread flour: 160 g (1 ⅓ Cup)
Spelt flour (may replace with whole wheat or all-purpose, if desired): 100 g (1 Cup)
Water, about 78-80°F (25-27°C): 280 g (1 Cup + 3 Tbsp)
Fine salt: 16 g (1 Tbsp + ½ tsp)
Granulated sugar: 68 g (⅓ Cup)
Butter: 98 g (7 Tbsp)
Whole egg: 50 g (1 each)
Milk: 30 g (2 Tbsp)