Sub Rolls from starter

★★★★

Baked Goods, Breads

Difficulty: Medium Servings: 8-10 depending on size

Ingredients

Tangzhong:

1/2 cup milk, preferably whole

2 tablespoons AP flour


2 cups starter

2 cups bread flour

1 cup milk, preferably whole


1 T. salt

2 T. sugar

1 tsp. dry yeast

1 tsp. Dough conditioner (optional)


Additional bread flour or AP flour


Kitchenaid mixer with dough hook


Baking Sheet

Silicon mat

Description

This recipe uses techniques from Japanese Milk Bread From Starter/discard to give these rolls a softer interior.

Directions

Make the tangzhong: Combine the ingredients in a small saucepan, and whisk until no lumps remain.

Place the saucepan over low heat, and cook the mixture, whisking constantly, until it forms a thick paste. Remove from heat, scrape together and let cool.

Mix the starter, flour, milk, and tangzhong until smooth.

Cover and let sit 1 hour.

Add in the dry yeast, salt and sugar. Incorporate more flour, a tiny amount at a time, and continue to knead, until a ball forms that pulls away from the sides. It will still be stuck to the bottom.

Turn out onto a lightly floured board. Shape into a nice ball and move to a lightly oiled container.
Cover and let rise until doubled, up to 4 hours, or put it in the fridge overnight.

Pull the dough out onto a floured board and divide into 4-5 oz. pieces.

Gently flatten each (do not try to push all the air out or overwork the dough), then either roll up and pinch the seam together to form a log or push the sides into the center and form a round.
Flatten and roll

Line your pan with the silicone mat and put your shaped loaves on seam side down, not quite touching.
Line up to rise Rounds lined up to rise

Lightly oil and let rise until doubled, about 2-2 1/2 hours.

While rising, preheat oven to 350 degrees.

Bake for 20 minutes, spritz with water or brush with milk and bake another 10-15 minutes.
5 oz. rolls 5 Oz. Rounds

Move to a cooling rack and let cool completely before slicing in half and topping.

Notes

*This dough can be a very slow riser. Even after sitting in the refrigerator overnight, you may find that it has barely moved. To speed things along, put the dough someplace warm. You can even use a space heater, just don't put the dough too close or you will kill the yeast.