Hot Dog Rolls - in silicone moulds (sourdough discard)
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100 gms of unfed sourdough starter
500 gms of strong bread flour
250 mls of filtered water
10 gms sea salt
1 tablespoon of demerara sugar
50 gms unsalted butter
7 gms yeast
I'm also adding 1 tablespoon of chia seeds. These are optional, you can add different / more seeds or don't bother at all.
I'm also using the discard from my 1898 starter - it's yellow and creamy....I'm expecting it to add to the lightness of the finished loaf. However, any sourdough discard would be perfect as an alternative.
If you're mixing by hand or using a stand mixer, add the softened butter and the salt to the flour and mix thoroughly. Then add the remainder of the dry ingredients (except the yeast). Slowly add the liquid, the discard and then the yeast until you have a sticky mix. Turn the mix out onto a floured board and knead until you have a silky and pliable dough. (There are 'Help' videos and articles in the 'Useful Web and YouTube links' on the left hand side of this page). Place the dough in an oiled bowl and cover. Leave for an hour somewhere warm until the dough has doubled in size.