Sourdough Butter Roll

Updated: Jul 15

When it comes to baking, I tend to follow my intuition and go along with my imagination of how the bakes will turn out. Thankfully, I'm delighted by how these butter rolls turned out as how I imagined them to become. <3

Snapped this cuties while my children were having great fun at the beach!

Ingredient

  • Active Levain or Cold Sourdough Discard 200g

  • Japanese Bread Flour 250g

  • Cold Fresh Milk or Non-dairy Milk 110g

  • Sugar 40g

  • Sea Salt 4g

  • Unsalted Butter 50g

  • Demerara Sugar (Optional - for sprinkling)

  • Couverture Chocolate 12pcs (Optional - for filling)

Method

  • In a stand mixer, add active levain/sourdough discard, bread flour, sugar, salt, milk into the mixing bowl except for butter and knead until combined, approx. 3-5 minutes

  • Add butter, knead until windowpane, pause and stop along the way to scrap down the sides of the bowl, approx. 10-15 minutes

  • Cover with cloth and proof for 2.5-3 hours, or, rest for 30 minutes (single proofing method)

  • Punch down the dough to deflate the air, divide the dough into 12 portions, roll into a ball, and rest for 15 minutes

  • Lay parchment paper on a baking tray, shape the dough, place it on the baking tray, and proof until it gets double in size, approx. 2-2.5 hours (at room temp at 28-30°C) - Click HERE to view shaping video

  • Preheat oven at 170°C for 15 minutes

  • Sprinkle demerara sugar over the dough

  • Bake at 170°C for 25 minutes (oven setting varies, please observe and adjust accordingly)

  • Remove from the baking tray, transfer to a cooling rack, and cool

  • ENJOY!

Cute little golden babies just came out of oven, bringing them along for our breakfast outing in the morning! <3

Note

  • This recipe yields approx. 12 small butter rolls

  • Add your own desired fillings or have it on its own

  • Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out

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