Sourdough Brioche Rolls

⚠️ PLACEHOLDER CONTENT — this recipe, its steps, and its photo were generated as temporary placeholder content so the site could be built out. Replace with your own tested recipe, real photos, and exact timing before launch.

Soft, buttery, lightly sweet dinner rolls leavened with sourdough starter instead of commercial yeast — a good introduction to enriched sourdough baking.

Ingredients

• 500g bread flour
• 100g active sourdough starter
• 120g whole milk, warmed
• 2 large eggs
• 60g granulated sugar
• 8g fine sea salt
• 115g unsalted butter, softened
• 1 large egg, beaten (for egg wash)

Instructions

1. Mix flour, starter, milk, eggs, sugar, and salt until a shaggy dough forms.
2. Knead 10–12 minutes until smooth, then add softened butter a little at a time, kneading until fully incorporated and the dough is glossy.
3. Bulk ferment 6–8 hours at room temperature, or until roughly doubled.
4. Divide into 12 equal pieces, shape into tight balls, and arrange in a greased baking dish.
5. Cover and proof 3–4 hours, or until puffy and nearly doubled.
6. Brush with egg wash and bake at 350°F (175°C) for 22–25 minutes, until deep golden brown.

Placeholder note: timing, hydration %, and oven temp above are generic starting points — update with your own tested numbers.