November 26, 2021 - 8:24am
Maurizio's Super Soft Sourdough Rolls
We had lots of good food yesterday for Thanksgiving, but I was especially happy with the dinner rolls that I made using Maurizio's Super Soft Sourdough Rolls writeup. As promised, these were soft, fluffy, baked up nicely tall, and just downright tasty. Perfect with a little butter, and to mop up whatever was left on my plate!
I followed Maurizio's instructions to the letter with two mods: (1) I only have AP flour on hand, so added some VWG to boost the protein content, and (2) I don't have a Lloyd pan, but my 12" CI skillet was a perfect substitute.
I snapped a few pics along the way on a busy day......
Dough portioned:
Rolls risen:
Baked and resting:
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Comments
Gorgeous rolls and I love the salt sprinkled on top! I did something similar yesterday but had to use an oblong glass pan with parchment. Funny how these little gems can steal the show a bit! I like your 'trick' of using VWG with AP flour...I need to remember this when in a pinch.
Haven't tried Maurizio's recipe yet but will give it a try. My most recent dinner role version is a tweaked cardamom roll recipe (without the cardamom) that I found on Fildan Kitchen. Had to tweak the flour amounts and proof times though as the gal is in Denmark and temps and flour types must vary quite a bit...Maurizio's version might be easier ;-)
https://www.youtube.com/watch?v=fowxP1hScHE
Updated comment: Kudos to you...hopped over to check out the recipe you referenced. This Maurizio recipe is a bit more complicated that the one I was using! But, still would like to give it a try. Thanks for posting!
Thanks, I was really pleased with them. I didn't find the recipe to be that complicated, and even found working in the butter by hand to be pretty easy (I cheated and melted it, then just kneaded it into the dough about a 1/4 at a time.) The dough was wonderfully soft and easy to work with, and by paying attention to the temps that Maurizio provides in his write-up, my timetable was virtually identical to his.
I'll take a look at the cardamom recipe you posted.....might be interesting to inject a bit of additional flavor into Maurizio's rolls (though there's something a bit decadent about a pure white flour, fluffy, buttery dinner roll!) :)
Rich
Another excellent bake Rich! I’ve been meaning to bake these soft rolls of Maurizio but the last time I baked buns I was on my increasing whole wheat Hokkaido milk bread kick and make a bun version of that instead. This is still on my radar and even more so now that I’ve seen your bake.
Benny
Thanks, Benny! I've never used the tangzhong method before, but having success with these rolls will give me the confidence to play around with it some more. Your milk bread is at the top of my list to try out with some pre-cooked flour! :)
Definitely give these rolls a go. They are pretty easy to make, and are exactly my kind of dinner roll to sop up gravy, etc! :)
R