• Recipe by
  • Prep time
    1 hour
  • Cook Time
    30-40 minutes, 7 hours rising time
  • Yield
    9 rolls

Equipment: 8 Inch Easy-Lift Parchment Paper Squares

Ingredients

100 grams ripe sourdough starter

350 grams all-purpose flour

240 grams (236 milliliters, 1 cup) full or low-fat milk

1 large egg (50 grams)

7 grams kosher salt

15 grams (a scant tablespoon) extra virgin olive oil

Additional olive oil and flaky salt for topping, optional

Preparation

Using a dough whisk or a sturdy spoon, stir together all the ingredients for the dough except the olive oil and sea salt for topping. Continue to mix until the dough is shaggy but well-mixed, and no dry spots remain. Cover the bowl with a damp towel and let rest for 30 minutes.

Stretch and fold: take one side of the dough and stretch it up, then fold towards the center of the bowl. Repeat 3 more times around the dough in a North-South-East-West pattern. Cover the bowl and let rest for 30 minutes.

Repeat step 2 twice more, for a total rest of 2 hours with 3 sets of folds every 30 minutes. Once the folds are complete, allow the dough to rest at room temperature for an additional 2-3 hours, until the dough has visibly risen and feels light and bubbly. It may not completely double in size.

At this point, you can either refrigerate the dough, well-covered, until the next day, or you can proceed straight to step 6. The optional refrigeration will add considerable flavor development.

If refrigerating, remove the dough from the refrigerator about 3 hours before you want to serve the rolls and allow it to warm up for about 30 minutes before proceeding.

Lightly oil and line an 8x8 inch square pan with a piece of Kana Easy Lift Parchment Paper.

Dump the dough onto a lightly floured or dampened surface (either will help to prevent sticking) and divide into 9 pieces. Tuck each piece of dough into a rough ball, then use a claw-shaped hand to roll the dough around the surface until each piece of dough forms a taught ball.

Place the balls of dough in a 3x3 pattern in the pan, cover with a damp towel, and allow to rise at room temperature for 1-1 ½ hours, until noticeably puffy.

While the rolls rise, preheat the oven to 350°F.

When the rolls have risen, brush with olive oil and sprinkle with flaky sea salt, if desired. Bake for 30-40 minutes, until the tops are golden brown and the internal temperature reaches at least 190°F.

Allow the rolls to cool for 10 minutes before serving. If desired, you can brush with a bit of additional olive oil after baking for a softer crust. Best eaten warm on the same day they are made.

Note: Your sourdough starter should be ripe (at its peak) when you begin this recipe.
If you want to make this recipe in one day, plan to start in the morning. If you want flexibility, start the dough in the afternoon the day prior to when you plan to serve the rolls, then refrigerate for anywhere between 8-24 hours before shaping and baking.

Olive Oil Sourdough Dinner Rolls

Olive Oil Sourdough Dinner Rolls

 

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Julia Estrada

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