Ingredients

• 100 g. sourdough starter
• 2 Tbsp. (28 g) butter
• 1 c. (240 g) milk
• 3 Tbsp. (44 g) sugar
• 1 tsp. (5 g) salt
• 3 c. (375 g) bread flour
• 1 Tbsp. melted butter

Steps

1. Feed your sourdough the night before
2. Melt butter, milk, sugar, and salt together over low heat. Allow to cool to room temperature
3. Add milk mixture, sourdough starter, and flour to a bowl. Stir to form a dough
4. Cover the bowl and allow it to rest for 1 hour
5. Perform 3 sets of stretch and folds spaced 30 minutes apart
6. Allow dough to rise for 2 hours or until 50% in size
7. Turn dough out onto floured surface and shape into 12 even sized balls (65g)
8. Place in a lightly greased glass 9x13
9. Cover and allow to rise 3-4 more hours
10. Bake at 375F for 25 minutes
11. Brush with melted butter and serve

Notes

• I have only tried with 'active' starter (Starter that was fed 4-8 hours ago)
• I used about 350g AP flour and 25g vital wheat gluten
• Internal roll temperature should be 190F