Hybrid Dinner Rolls · Crust & Crumb Academy

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Hybrid Dinner Rolls

As I worked on cooking dinner today I had sourdough bells ringing in my ear. 😅😅 So I turned a thought into reality and baked the fluffiest, softest, most delicious dinner rolls. The recipe is what I call a hybrid because it uses both sourdough and yeast. But the wonderful thing about these rolls are they only need 2 hours of rise time. Yep! 1 hr 20m on the first rise & 40m on the second rise and they're puffed up beautifully and ready for the oven. I brushed milk mixed with honey over the tops BEFORE they baked and then gave them a very nice honey butter bath as soon as they came out of the oven. It only took 22m in my oven to get an internal temperature of 195*F in the center of the pan. The recipe makes 9 - 90g rolls. As you see, I doubled the recipe. Here's the link if you're feeling like rolls tomorrow or any time when you're in a time crunch.

Btw, I used active starter... because I wanted to 😜

Sourdough Discard Pull-Apart Dinner Rolls – Milk and Pop https://share.google/HlQJESLpauR9DQQAr

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