These don’t have quite the gorgeous golden brown color my regular oven gives, but I’m quite ecstatic over how good they are… I mean, it’s still a toaster oven right?
After my cookie experiment, I decided future test bakes would be at the same temperature I use in my regular oven, as I always bake bread and cookies on convection mode.
The rolls were baked in my favorite roll pan, an old French White ceramic that I was beyond delighted to discover fit into the oven, at 350 degrees convection, using the bake cycle. I did make sure to preheat the oven with a thermostat to bring it up to temperature before putting the rolls in.
I baked them for 15 minutes total, which is quicker than they bake in my regular oven, until they reached 190 degrees inside.
The bottoms and sides could have used more browning for sure, but I believe I’d need a dark metal pan to achieve that, and next time I bake rolls, I’ll switch and see.
In the picture on the right the browning is perfect, but the bake wasn’t entirely uniform, as the picture on the left isn’t quite brown enough on that corner.
The last five minutes of the bake I had to add the second oven rack on top of the rolls with a cookie sheet on it to deflect the heat, as the tops were getting too dark.
But still, I am calling these a success!
This recipe was an experiment. Typically I do sourdough overnight with the bulk proof on the counter, and use 50grams of starter, which gives a nice slow proof. For a quick bake, I’ll use a full 227grams. For these, I used 100grams, which requires enough rising time to develop a decent flavor without taking overnight. But still about 12 hours, so be forewarned 🙂
CJ’s Sourdough Dinner Rolls
320g Buttermilk at room
100g sourdough culture (100% hydration)
50g butter, melted
530g Bread flour
Put all ingredients in a bread mixer, starting with the sourdough culture and the liquids. Put the salt in last, and set it for the dough cycle, allowing to rise until nearly double in size.
Punch down lightly, and divide into 12 balls.
Shape and put into a greased 9 x 13 pan, cover and let rise until double.
Bake in a pre-heated oven at 350 degrees about 15- 20 minutes, or until golden brown on top and bottom.