Sourdough Dinner Rolls

“Love doesn’t just sit there, like a stone, it has to be made, like bread; remade all the time, made new.”

Friends, it has been nearly seven months since I’ve shared a post on Scissors & Sage. So much has happened since “Snow Day Sugar Cookies” back in February! Here are some life updates on my end:

I got my first ever Devacurl haircut. That, paired with Ouidad products, has made my hair curlier than ever without the frizz. I’ve never loved my hair more.

Anne and I started a little pop-up shop business called Looseleaf Books + Plants. We’ve had two pop-ups so far and had a whole lot of fun.

We moved to Chicago. Talk about a whirlwind! Philly treated us so well, and we were certainly sad to say goodbye for now. We are so excited about this new chapter in Chicago, though, and can’t wait to see where life takes us here.

WE GOT MARRIED! July 29, 2017 in Platteville, Wisconsin. The cows were mooing, the birds were chirping, and the sun was shining. It was a day I will never forget, filled with beautiful people, delicious food, and amazing music. I can’t wait to share more about it in the weeks and months to come.

What’s new in your lives? How did you enjoy the warmer months?

Today, I thought I’d share a recipe I’m trying for the first time. The week before our wedding this summer, Anne and I embarked on making our very own sourdough starter. We decided to make it as a symbol of our love: two ingredients, water and flour, coming together to make something greater than themselves, while also getting better with age. We call it our “wedding bread” and hope to make loaves and share it with loved ones for decades to come.

I celebrated my 27th birthday on Tuesday on our one-month wedding anniversary. My parents mailed me a very cool Romertopf clay bread baker to make all of our breads in! This is my first time using it and I’m pretty excited to see how these dinner rolls turn out (I’m writing this prematurely as I wait for the dough to rise). I altered this recipe from King Arthur Flour slightly, and have shared my adaptation below.

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It feels good to be back on Scissors & Sage, and I can’t wait to share more of our lives as we settle into this new city, new home, and new routine.

Sourdough Dinner Rolls (adapted from King Arthur Flour)

Prep time: 20 minutes | Inactive time: 3 hours | Bake time: 50 minutes | Yields: 16 rolls

Ingredients:

  • 1/2 cup sourdough starter
  • 1 cup lukewarm milk
  • 2 1/2 heaping cups all-purpose flour
  • 1 1/2 tsp salt
  • 2 tbsp sugar
  • 6 tbsp unsalted butter, at room temperature
  • 1 1/2 tsp instant yeast

Combine all of the ingredients in the bowl of a stand mixer with the dough attachment. Add more flour if needed to reach a soft, smooth texture.

Place dough in a large greased bowl. Cover and let sit for 90 minutes at warm room temperature. Slightly grease your bread baker while the dough is rising.

Once the dough is doubled in size, divide the dough into 16 pieces on a lightly greased work surface. Shape into balls, and place them in the baker so that they are not touching one another. Cover and let rise for an additional 90 minutes. The rolls should be puffy and touching.

Place the baker in the oven and then turn the heat on to 400°F. (Note: Always place a clay baker in a cool oven to avoid cracking.) Bake for 45 minutes, and then bake for an additional five minutes without the lid on, or until golden brown. Remove and let cool on a wooden board for 15 minutes before transferring the rolls to a cooling rack. Enjoy immediately or store in beeswax bread wrap.

From Scissors & Sage

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