2cups(240g) bread flour - (depending on your starter, you may need more or less--start with 1 3/4 cup)
1teaspoon(1teaspoon)instant or bread machine yeast
Glaze
1(30g)egg white
1teaspoon(1teaspoon)water
Instructions
Add all ingredients to the bread machine pan in the order given: 1/2 cup milk , 1 tablespoon granulated sugar, 1 1/2 teaspoon table salt, 1 tablespoon butter, 1 cup bubbly sourdough starter, 2 cups bread flour , and 1 teaspoon instant or bread machine yeast. Select the DOUGH cycle and start.Note: This recipe will work with any sourdough starter that is alive, strong, and active.
Check the dough after a couple of minutes to make sure the dough is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time.
Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid.
When the dough cycle finishes, leave it in the machine until the dough has doubled in size. If the ambient temperature is cool, consider moving the bread machine to a warmer location. My dough usually takes another 30-90 minutes to rise correctly.
Remove the dough from the bread machine pan to a floured surface. Shape into one large ball and cover with a towel for a 10-15 minute rest.
Uncover the dough ball and divide the dough into 10 equally-sized balls. Make into oval shapes like an egg. See the video for shaping instructions. Place each roll onto a heavy cookie sheet covered with a silicone mat or parchment paper.
Cover the rolls and allow to rise again until almost double in size. Halfway through, preheat the oven to 375˚F (190˚C)..
Before baking rolls, whisk 1 egg white and 1 teaspoon water together to make a glaze. Use a small brush to cover each roll with glaze. Slash the tops with a sharp serrated knife or a straight edge razor blade.
Place in a preheated oven on the middle rack.Bake the rolls for 18-20 minutes until evenly browned or the internal temperature reaches 190-200˚F (88-93˚C). Remove from the baking sheet to a cooling rack immediately.
Notes
Alternate Mixing Instructions:
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
Please note: You can substitute active dry yeast for instant or bread machine yeast. There is no longer any need to dissolve it according to King Arthur Baking.com. (https://www.kingarthurbaking.com/blog/2015/09/25/active-dry-yeast) Be aware that it may be a little slower acting than instant yeast, but it'll get there.