These are my favorite soft sourdough dinner rolls for any holiday meal, especially Thanksgiving and Christmas. They're mildly sour, deeply flavorful, and incredibly light and airy.

FULL RECIPE:
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➡ LEVAIN INGREDIENTS:
● 74g white flour (all-purpose
● 15g superfine sugar
● 74g water
● 30g ripe sourdough starter (100% hydration)

➡ TANGZHONG INGREDIENTS:
● 41g white flour (all-purpose)
● 166g whole milk

➡ DOUGH MIX INGREDIENTS:
● 328g white flour (all-purpose)
● 148g high-protein white flour
● 95g unsalted butter
● 38g superfine white sugar
● 180g water
● 11g fine sea salt
● 193g ripe levain

➡ TOPPING:
One egg and splash of milk for egg wash.
Coarse sea salt for topping (optional).

🫙 EQUIPMENT
9-inch square baking pan (affiliate):
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10-inch round pan (affiliate):
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All my favorite baking tools for this bread:
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🎥 CHAPTERS
00:00 Intro
00:49 What's so great about these rolls?
01:46 What is tangzhong?
02:12 What is a sweet levain?
03:13 Baking timeline and holidays
03:44 Can I proof these in the fridge?
04:04 Ingredients
05:34 Equipment
06:22 What pans can I use?
06:45 Step 1: Sweet levain
07:31 Step 2: Tangzhong
08:25 Step 3: Mixing
10:28 Step 4: Bulk fermentation
13:07 Step 5: Divide and shape
15:20 Step 6: Proof
15:33 Step 7: Bake
16:35 Outro

#baking #sourdough #thanksgiving

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