It’s that time of year when we all are setting our menus for the big holiday feasts of the season! Nothing rounds out a holiday meal like the perfect, fluffy roll. Our family has some milk related food sensitivities. And while cheese was hard to let go of, fluffy, buttery rolls have been missed. So my search began to find the best butter alternative that would taste and bake as butter without all the extra junk that tends to be in normal butter substitutes. The search is over! Lactose and casein free Ghee came to the rescue.
I put the Organic Valley brand Ghee to the test to produce the classic dinner roll. It passed with flying colors! I tested this ghee on both regular sourdough and fresh milled sourdough rolls. Today I am going to share about the fresh milled sourdough rolls.
These rolls are flavorful, lightly sweetened and and packed with all the nutrition and gut health that sourdough and fresh milled grains have to offer.
First, I milled 300g of hard white wheat berries. I have a Mockmill Lino 200 and milled on “0.” The flour came out light and fluffy.
I combined the freshly milled flour with sourdough starter, salt, water, and honey. Honey is the best with whole wheat, and it helped produce the complex flavor in the end.
I let my stand mixer with the dough hook in place do the work, and in about 8-10min got a slightly sticky, smooth, and elastic dough that I then let rise throughout the day.
Late that afternoon, I divided the dough into 8 equal portions and then shaped by rolling them into balls and stretching the sides and tucking under until the tops were smooth. I then placed them in a greased pan and covered with tea towel to rise another hour or so. I then brushed the top with egg and popped them in the oven and baked them at 375 degrees F til beautifully golden, about 20-25min.
The pièce de résistance is brushing the tops with ghee fresh out of the oven to give them that delightful, buttery flavor.
These rolls are fluffy, but are also a bit more dense than sourdough rolls made with all purpose flour. The flavor is nutty and delightful and so perfectly complex.
Fresh Milled Sourdough Rolls
Ingredients
Equipment
Method
- Mill 300g of Hard White Wheat Berries.
- Combine milled flour with all other ingredients in bowl of stand mixer using dough hook attachment. Knead until smooth and elastic, about 8-10min.
- Can leave dough in bowl of stand mixer overnight or transfer to oiled bowl to rise. Cover with wet tea towel or plastic wrap and leave overnight.
- Next morning, divide dough into 8 equal portions. Shape rolls by forming a ball and then stretching the sides and tucking under until the top appears smooth. Then drag the shaped roll across the counter to form tension.
- Grease an 8×8 baking pan with ghee and place the shaped rolls in the pan. Cover with wet tea towel or plastic wrap and let rise 1-2hrs.
- Preheat oven to 375°F.
- Brush tops of rolls with egg wash. Bake for 20-25min until golden brown.
- After removing from oven, brush tops with ghee. Best served warm!
Video
Notes
- Dough should be slightly sticky, but not stick to your hands.
- Not all Ghee is created equal! Be sure to read labels to ensure the Ghee you are using is ok for your particular sensitivities. I used Organic Valley brand. Label states it is free of Lactose and Casein.
- Can sub in butter, just increase to 57g of butter, about 4 tbsp.
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