Yetanothersourdoughstarternoyeast Recipes

EASY SOURDOUGH ROLLS WITHOUT ANY YEAST

Steps:

• Add the flour, sourdough, water, salt, and egg to the mixing machine bowl with the hook attachment.
• Mix the ingredients for 5-6 minutes on slow until the dough starts to come together.
• Increase the mixing machine's speed and mix until the dough is fully developed.
• Perform the windowpane test by stretch a small piece of dough until you can see through it.
• Grease a larger bowl and transfer the dough into it.
• Cover the dough somewhere warm in your kitchen and let it ferment for about 4 hours.
• When your dough reaches 2 hours, stretch and fold the dough in the bowl. This step is supposed to regulate the dough temperature and further strengthening the dough by aligning the gluten network.
• Once the fermenting of the dough is finished, cut the dough into 6 portions or scale them individually at 95 grams.
• Round each dough piece into a ball shape and place onto a lined baking tray.
• Slightly flatten the dough balls.
• Cover the dough with plastic and allow it to proof until double the size or about 90 minutes.
• Preheat the oven to 190°C or 375°F, thirty minutes before baking.
• When he buns are proofed or doubled in size, brush them with the beaten egg.
• Decorate the buns with sesame or poppy if you wish.
• Bake the buns for about 18-20 minutes or until they are light golden brown.
• Remove them from the oven and cool on a wire rack before serving.
• You can keep your sourdough buns fresh by packing them in a bag for up to 5 days or you can freeze them for up to 30 days.