Soft Sourdough Italian Milk Rolls
Jump to VideoThese soft sourdough Italian milk rolls are light, fluffy, and gently sweet, with a tender crumb and a delicate swirl inside. Made with milk, butter, and an active sourdough starter, they are perfect for everyday meals or special occasions. The slow fermentation builds flavor while keeping the rolls soft and easy to tear apart.
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Ingredients
- 500 g all-purpose flour
- 350 g milk
- 150 g active sourdough starter
- 10 g salt
- 20 g sugar
- 30 g soft butter
For brushing
- 12 g melted butter
Instructions
- In a large bowl, mix all ingredients at once until the dough comes together into a shaggy, sticky mass.
- It doesn’t need to be smooth yet, just make sure no dry flour remains. Cover the bowl and let it rest for 30 minutes so the dough can hydrate and relax.
- Over the next 2 hours, give the dough 2–3 sets of stretch and folds. Each set takes just a few seconds. The dough should start feeling smoother and more elastic. If your flour is strong and the dough already holds its shape after 2 sets, that’s enough.
- Let the dough rise at room temperature until it has been fermenting for a total of 4–6 hours from the moment it was mixed. It won’t necessarily double, but it should feel lighter and softer. Move it to the fridge overnight to make shaping easier.
- The next day, turn the chilled dough out onto a lightly floured surface and divide it into 10 equal pieces. Shape each piece into a ball. Work in two rounds:
- First, roll each ball into a short rope about 10 cm long.
- Once all ten are done, go back to the first piece (it will have relaxed) and gently roll it again until it reaches about 20 cm in length.
- Take the first rope, press it into a flat strip about 5 cm wide, then roll it up tightly. This creates the classic Italian-style swirl. Repeat with the remaining pieces.
- Place the rolls on a lined baking tray, leaving space between them. Cover well so they don’t dry out. Let them rise at room temperature until very puffy and soft, about 3- 5 hours, depending on your kitchen temperature.
- For a convection/ventilation oven, bake at 170°C (338°F) for about 20 minutes. For a non-convection oven, bake at 180°C (355°F) for 18–22 minutes. Aim for a soft, pale-golden crust; lower to 170°C (340°F) toward the end if they brown too quickly.Brush the hot rolls with melted butter right after baking. Cool on a rack under a clean cotton or linen towel.
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Notes
- These rolls freeze very well.
- To serve, thaw at room temperature while wrapped in a dry kitchen towel. They will be just as soft as freshly baked.
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