Sourdough Milk Bread Rolls | Brod & Taylor

Name: Sourdough Milk Bread Rolls | Brod & Taylor
Ingredients: 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; 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; Stiff sweet starter: All; Tangzhong: All; Butter: 98 g / 7 Tbsp; Whole egg: 50 g / 1 each; Milk: 30 g / 2 Tbsp

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

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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 brodandtaylor.com.

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Ingredients

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
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
Stiff sweet starter: All
Tangzhong: All
Butter: 98 g / 7 Tbsp
Whole egg: 50 g / 1 each
Milk: 30 g / 2 Tbsp