Buttermilk Sourdough Rolls

1. 1

   Refresh the sourdough starter the night before.

2. 2

   Mix the buttermilk, butter, yeast and starter until blended uniformly.

3. 3

   Add flour and salt and mix thoroughly, cover and let rest for 20 minutes.

4. 4

   Knead for 3 to 4 minutes and stretch and fold the dough, letter style, top to bottom and side to side.

5. 5

   Place in a straight sided clear container and let rise for 15 minutes.

6. 6

   Stretch and fold the dough and replace in the container to rise until double in volume.

7. 7

   Divide into 16 uniform pieces weighing 55 g each and shape into balls.

8. 8

   Place on parchment paper and cover with oiled plastic.

9. 9

   Let rise until 1 1/2 times it's original volume (I place one roll in a small straight sided glass to judge the rise).

10. 10

    Apply an egg wash (1 egg white or egg and 1 tablespoon of water well mixed) and place in a 375F oven near the top of the oven.

11. 11

    Bake for 8 min and rotate pan 180 degrees. Bake 8 more minutes until internal temperature is 205u00b0F.

* Per serving · 4 servings · Values may vary.

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