Smoked Rosemary Sourdough Rolls

Smoked Rosemary Sourdough Rolls

This recipe is more involved and requires you to have a sourdough starter (and some extra time). But it’s a showstopper!

Ingredients

• 4 cups (1 lb 1.6 oz) bread flour

• 1 cup + 3 tablespoons (10.1 oz) whole milk, (room temperature)

• 3/4 cup + 2 tablespoons (7.1 oz) sourdough starter (mature and bubbly)

• 1 large egg (approx 2 oz), room temperature

• 2 tablespoons + 1 teaspoon (1.4 oz) Sugar or Honey

• 1 1/2 teaspoons (0.3 oz) Abraham's Smoked Rosemary Salt

• 3 tablespoons (1.5 oz) unsalted butter, room temperature

OTHER (for finishing glaze)

• 2 tablespoons (1 oz) unsalted butter, melted and cooled

• Abraham's Smoked Rosemary Salt

1. Initial Mix

1. In your mixer bowl with a dough hook attachment, add the milk, starter, egg, and honey (sugar). Mix until uniform.

2. Sift in the flour. Mix on lowest speed for about 2 minutes until no dry flour remains.

3. Cover the bowl and let the dough rest for 30 minutes.

2. Finishing the Dough

1. Add the Abraham's Smoked Rosemary Salt. Mix on a medium speed for 6 minutes.

2. Drop the speed by one notch. Add the room temperature butter, 1 tablespoon at a time. Mix for another 3 minutes.

3. The final dough should look smooth, soft, and shiny.

3. Bulk Fermentation

1. Transfer the dough to a clean bowl and perform a coil fold once to round it up.

   *Goal dough Temperature: ~75°F

2. Cover the dough and let it rest in a warm place (like an oven with the light on) for 1 hour.

3. Coil Fold 1: Perform two consecutive coil folds (fold once, turn the bowl 90°, fold again). Cover and let dough rest for 1 hour.

4. Coil Fold 2: Repeat the two consecutive coil folds. Cover and rest for 1 hour.

5. After the final rest, place the covered dough in the fridge overnight for a cold fermentation.

Day 2: Shape and Bake

1. Shape the Rolls

1. Lightly dust your counter. Dump the cold dough onto the surface.

2. Divide the dough into 12 equal pieces (approx 3.5 oz each).

3. Shape each piece into a tight ball (bun) and arrange them on a parchment-lined or butter greased baking sheet or glass casserole dish (as seen in photo).

4. Cover the rolls and let them proof in a warm place (79°F) for 2.5 hours, or until they are very soft and light to the touch.

2. Bake

1. Preheat your oven to 480°F .

2. Brush the tops of the rolls with the remaining melted butter (2 tbsp).

3. Place the rolls in the preheated oven. Immediately lower the temperature to 400°F

4. Bake for 15 minutes or until they achieve a golden color.

5. Remove the rolls from the oven. Brush them again with melted butter and sprinkle with Abraham's Smoked Rosemary Salt .

6. Cool enough to safely remove before serving.

7. Enjoy!