- 150 g Sour Dough Starter
- For The Sponge
- (1) Cup Flour
- (1) Cup Water
- (1/8) Tsp Yeast
- For The Dough
- (2) Cup Flour
- (1 1/2) Tsp Salt
- (1/2) Tsp Yeast
- (1/3) Cup Room Temperature Milk
- (Soft Butter For Brushing The Loaves)
Make the spong the night before. Mix sponge ingredients in a bowl. Cover with plastic wrap. Poke 2 holes in the top for gas to escape.
Next day. Measure out the sour Dough starter, set aside.
Add all dough ingredients to mixer bowl. Mix with paddle attachment 2 minutes. Add sour dough stater and sponge. Replace paddle with dough hook.
Knead with dough hook, checking to see if you need to add flour. Dough ball should be firm but a little bit of sticking to the bottom of bowl. If it is to wet add 1 tablespoon of flour until you get the right consistency. Continue kneading 5 more minutes.
Remove dough. Form Ball. Grease the ball with butter, place back into bowl. Cover and let rise until double. About 2 hours.
Remove Ball. Devided into 3 equal parts. Roll out each part into about 12 inch long loaves.
Place on baking sheet, brush with soft butter. Cover with cloth and let rise until double.
Pre heat oven to 400 degrees Fahrenheit. Bake rolls 25 minutes or until golden brown.
Place on wire rack to cool.
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