Super Soft Sourdough Rolls (with Tangzhong)
Makes 16 rolls
| prepPrepare levain 12 hours ahead at 77°F / 25°C | ||||||||||
| 74 g medium-protein bread flour (levain) | Mix levain, cover, ripen 77°F / 25°C, 12 hr | Mix water, flours, levain, tangzhong, sugar, salt low 1–2 min | Rest dough 10 min | Add butter one pat at a time, mix medium 1–2 min | Bulk ferment, 3 stretch-and-folds, 3.5 hr | Chill uncovered 15 min | Divide into 16 pieces, shape tight balls, proof 2.5 hr | Whisk egg wash, brush rolls, bake 400°F / 220°C 20 min | Rotate, reduce 350°F / 175°C, bake 20 min until 204°F / 95°C | Cool in pan 10 min, turn out, rest 30 min |
| 15 g caster sugar (levain) | ||||||||||
| 74 g water (levain) | ||||||||||
| 30 g ripe sourdough starter, 100% hydration | ||||||||||
| 41 g medium-protein bread flour (tangzhong) | Cook tangzhong, medium-low heat, 5–8 min | |||||||||
| 166 g whole milk (tangzhong) | ||||||||||
| 181 g water (dough) | ||||||||||
| 328 g medium-protein bread flour (dough) | ||||||||||
| 148 g high-protein bread flour (dough) | ||||||||||
| 38 g caster sugar (dough) | ||||||||||
| 11 g salt | ||||||||||
| 95 g butter, unsalted, cut into 1/2″ pats, room temperature | ||||||||||
| 1 egg (egg wash) | ||||||||||
| splash whole milk (egg wash) | ||||||||||
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