Levain Dinner Rolls
Delicious sourdough dinner rolls made with young levain.
Servings: 10 servings
Calories: 142kcal
Ingredients
Levain
- 50 g/ half of ⅓ cup + ¾ tablespoon Mature active starter
- 200 g /1 ½ cup+ 1 tablespoon white flour
- 50 g/1/3 cup+¼ tablespoon whole wheat flour
- 200 g/3/4 cup water
- I used 170 g of leavin for pain de `campange and rest for levain dinner rolls
For leavain dinner rolls
- 10.4 oz/1 ¼ cup leavain
- 1.12 cup /9 oz water
- 2 tablespoon sugar
- 2 tablespoon /27g potato flour
- ¼ cup/32g milk powder
- 2.7 cup/ 342g bread flour
- ¼ teaspoon/1 g yeast
- 2 tablespoon butter
- 1 ½ teaspoon salt
Egg wash
- 1 egg
- 1 tablespoon of water
Instructions
For levain,
- In a plastic bowl mix all the ingredient for the levain including the starter and
- just mix like this
- set aside for 6-8 hours at room temperature before you mix the final dough.
- For the dinner rolls
- In a 12 quart plastic container mix all ingredients for the buns, except, salt, levain, butter and yeast.
- After 20 minutes of mixing add salt, leavain , butter and yeast and mix once again
- and set aside for 30 minutes.
- Then fold the dough from sides to center and set aside
- once again for 30 minutes to do a second fold, continue this process until you finished the 4 folds. Set aside the dough into refrigerator for overnight.
- Next morning, divide the dough into 19-10 equal sized ball,
- set aside for proof /double for 45 minutes. While dough is proofing preheat the oven to 350F.
- When you are ready to bake do an egg wash
- and bake them for about 35 minutes or until they become golden brown in color.
- Remove from the baking sheet and cool for an hour and enjoy as much you want.
Nutrition
Calories: 142kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 400mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
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