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Fluffiest Honey Butter Rolls (with Sourdough Discard)
Panadería

Fluffiest Honey Butter Rolls (with Sourdough Discard)

3 hPara 15Nutri-Score C€€
de @lucymakes_1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

15 personas
  • flourCereales690 g
  • water (warm if the house is cold)Bebidas245 ml
  • sourdough starter or discard (active starter or discard)Fresco300 g
  • instant yeastDespensa18 g
  • eggs (large)Lácteos2 piezas
  • honey (or sugar)Despensa105 g
  • salted butter (softened)Lácteos56 g
  • salt (2.5 tsp)Especias15 g
  • egg (for the egg wash)Lácteos1 pieza
  • milk or cream (for the egg wash)Lácteos15 ml
  • coarse sea salt (for sprinkling, optional)Especias3 g
  • butter (melted or a cold stick, for brushing the baked rolls)Lácteos20 g

por ración

Nutrición

236kcal

Carbohidratos
41 g
Proteínas
6 g
Grasas
5 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora amasadora
  • Bol
  • Bandeja de horno
  • Pincel de cocina
  • Termómetro de cocina
  • Horno

paso a paso

Preparación

  1. Make the dough

    • Combine all the dough ingredients except the butter in the bowl of a stand mixer.
    • Mix on low speed until the flour is absorbed, then on high speed until the dough is soft and smooth and nearly passes the windowpane test.
    • Add the softened butter and mix until fully combined, smooth, strong and slightly shiny.
    Paso 1

  2. First rise

    • Shape the dough into a ball in the mixing bowl and cover.
    • Let rise until nearly doubled in size.
    Paso 2

  3. Shape the rolls

    • Gently deflate the dough and divide it into 15 large or 24 regular pieces.
    • Shape each piece into a ball, cupping your hands and pulling the dough towards you to tighten the outer layer.
    • Place the buns on a lightly greased or parchment-lined baking sheet.
    Paso 3

  4. Second proof

    • Cover the buns and let rise until noticeably puffy.
    • Toward the end of the rising time, preheat the oven to 190 °C.
    Paso 4

  5. Make the egg wash

    • Mix the egg with a splash of milk or cream until you have one cohesive liquid.
    • Brush over the buns and sprinkle with coarse sea salt if desired.
    Paso 5

  6. Bake the buns

    • Bake small buns for 16 to 18 minutes, or large buns for about 25 minutes, until golden.
    • The middle of a roll should read 88 °C on a thermometer.
    Paso 6

  7. Finish and serve

    • Brush the hot rolls with melted butter or rub a cold stick of butter over the top.
    • Serve with whipped honey butter.
    Paso 7
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