Description
Delightful golden and flaky sourdough croissant bread rolls that are tender and make for a cozy treat.
Ingredients
Scale
- 350 grams water
- 100 grams active sourdough starter
- 500 grams bread flour
- 15 grams salt (about 1.5 tsp)
- 113 grams frozen unsalted butter (1 stick)
Instructions
- In a large bowl, mix together the active sourdough starter and water.
- Add the flour and salt, then mix well. Cover your dough and let it rest for 30 minutes.
- Time for a stretch! Do your first set of stretch and folds, grating in half of the frozen butter as you work.
- Pull one side of the dough up and fold it over itself. Repeat on all sides until you form a tight ball. Cover and let it rest for another 30 minutes.
- Grate in the second half of the frozen butter and repeat your stretch and fold routine!
- Cover the dough and let it bulk ferment for 7-8 hours at 72°F. Keep it cool so that the butter stays firm!
- When you’re ready, preheat your oven to 375°F. Dump that lovely fermented dough onto a lightly floured surface.
- Divide the dough into 12 equal pieces and shape each one into a ball, rolling each clockwise to tighten it up.
- Place each roll into a cupcake liner (I love parchment paper ones for easy serving!).
- Bake for 35-40 minutes or until the tops are golden brown. Brush the tops with melted butter right when they come out!
Notes
Serve warm with butter or jam. Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: sourdough, bread rolls, baking, cozy treat