Sourdough Pav Buns Buttery Soft Sourdough Dinner Rolls Recipes

SOFT SOURDOUGH DINNER ROLLS RECIPE

Steps:

• 8 PM Feed starter: 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
• 7:30 AM Melt butter: In a small saucepan, melt the butter, milk, sugar and salt together over low heat. Pour the mixture into a mixing bowl and allow it to cool down to room temperature.
• 8 AM Mix the dough: Add the flour and active sourdough starter to the bowl and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.
• 9 AM First rise: Perform 3 sets of stretch and folds spaced 30 minutes apart, keeping the bowl covered between sets. To perform a set, pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. After the final set, cover and allow the dough to rise for 2 hours or until it has risen by 50% in size. (See notes.)
• 12 PM Shape and Second rise: Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 65 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let rise for 3-4 hours.
• 4 PM Bake: About 20 minutes before you are ready to bake preheat your oven to 375°F (190°C). Bake for 25-30 minutes or until they are golden brown on top. The internal temperature of the rolls should be 190°F when fully baked. Brush the top of the roll with melted butter and serve.

SOURDOUGH PAV BUNS | BUTTERY SOFT SOURDOUGH DINNER ROLLS

Steps:

• 12.30pm: begin making the Sourdough Starter from your mother starter. To make 168 grams of Ripe Sourdough Starter, I mix equal amounts - 56grams of starter, flour and water and let it double in 3 hours.
• 3.30pm: measure all the ingredients and keep them ready. In a mixing bowl add all purpose flour, sourdough starter, butter and sugar.
• I used my kitchenaid stand mixer to knead the dough on lowest speed for 3 mins until it is crumbly. You can mix it with hands too.
• Now add milk and continue kneading the dough on lowest speed for another two minutes. The dough sticks to the hook and the bottom of the bowl. If kneading by hand, knead for 4 mins gently.
• Make it into a ball and add salt on top. Leave it covered for 20-30 mins. This is called autolyze.
• 4pm: knead the salt into the dough. It is slightly difficult doing it by hand, but it still works.
• For the next one hour, keep it covered with a clean shower cap and let it raise at room temperature. It increases in size.
• 5pm: Now pick the dough from below and pull it over to the top, called as envelop fold. We will do exactly 4 folds.
• 5.45pm, 6.30pm, 7.15pm: Tuck the dough, smoothen and let it rest for 45mins. Again, we will do 4 folds. Repeat this over next 1.5 hours with two more folds. In total, we will do 16 envelop folds on the dough. The dough should look very smooth and shiny at the end of this. Leave it to rest for 30-45mins.
• 7.45 to 8pm: Carefully remove the dough from bowl and onto a lined/lightly floured kitchen counter.
• Cut the dough into half by using a dough scrapper/sharp knife and further cut each half into 4 equal pieces. I used a weighing scale to ensure each ball of dough weighed exactly 84grams.
• Tightly roll each piece of dough into a ball as smooth as possible without any creases.
• Repeat this with rest of dough balls and place the prepared buns into a lined greased baking tin at equal distance from one another. I used 9" round pan.
• Leave them to proof on the kitchen counter for about 8hours or overnight or until the rolls have tripled up in size. It is important for the dough to triple up in volume for soft and fluffy rolls. Depending on the temperature and season, this could take anywhere between 6-16 hours.
• 8am next morning: Preheat the oven at 180°C. Bake the buns at 180°C for 25-30 mins until there are golden.
• Remove from oven. Apply a layer of butter on top and bake again for 5 mins on broil (both top and bottom filaments turned ON) to get the golden color.
• Serve as Pav Bhaji or as rolls on the side of soup. To store them, place in airtight container in fridge. Reheat in microwave for 20 secs before serving.