Why I Created This Recipe
My favorite kind of bread is those crusty and rustic sourdough bread with a hint of tanginess. My family, on the other hand, prefers those super soft and fluffy bread rolls, with a soft crust and little or no sour flavor at all. Hence, as per their request, I made them these lovely and super soft sourdough rolls for breakfast and they absolutely LOVE them! 💜🖤 Here I made three flavors – Original, Blueberry and Black Sesame. Feel free to mix in any flavor you want to the basic dough recipe! 😊
Yudane Method 💦
These super soft sourdough rolls have the texture that resemble most Japanese bread – super soft and fluffy. As I learned more about sourdough baking over the past year, I came across the Yudane Method. Yudane method is the secret to make a soft and fluffy Japanese style bread. In order to bake using this method, you simply mix an equal portion of flour and boiling water. The effect of adding boiling water to flour is that it gelatinises the starch. The gelatinised starch will allow the starch to absorb more water, and thus enhancing the sweetness of the bread.
Yudane method is in fact similar to the Tangzhong method I used in my sourdough milk bread recipe. Unlike the 1:1 flour-to-water ratio in Yudane method, the Tangzhong mixture is made by heating up a mixture of flour and water in the ratio of 1:5 to 65°C.
For more sourdough recipe using Yudane method, check out my the following recipes:
- Vegan Sourdough Shokupan (aka Japanese Milk Bread)
- Sourdough Cinnamon Rolls
- Sourdough Double Chocolate Babka Rolls
- Vegan Sourdough Challah
- Sourdough Blueberry Rolls
- Chocolate Cinnamon Roll Challah
- Japanese Sourdough Butter Rolls
- Matcha Babkallah With Red Bean Paste
- Matcha Black Sesame Sourdough Babka
In this recipe, I used a 50% hydration lievito madre as the stiff levain. The main reason of using stiff levain in this recipe is to reduce the sourness in the bread. You can of course convert your 100% hydration sourdough starter to a 50% hydration starter if you don’t have lievito madre. You can learn how to convert your starter by following this recipe. If you are using lievito madre, remember to refresh at least 3 times (4 hours apart) before using it. You will need 130g of lievito madre for this recipe.
Sourdough Rolls (Super Soft & Fluffy!)Course: SourdoughCuisine: JapaneseDifficulty: Medium
These rolls are soft & fluffy, with no sourness at all! Perfect for kids or people who prefers softer kind of bread!
- Stiff Levain (50% hydration)
60g bread flour
- Main Dough
147g bread flour
130g stiff levain (from above) or Lievito madre
30-40g plant milk
5g sea salt
30g vegan butter
All yudane dough (from below)
100g bread flour
100g boiling water
- Purple Dough
1 Tbsp blueberry powder
- Grey Dough
6g sweetened black sesame paste
- Black Dough
13g sweetened black sesame paste
- Mix all the ingredients of the stiff levain and leave it to rise until doubled or even tripled. It usually takes 3-4 hours at 82°F (28°C)*
- While you are waiting for the stiff levain to rise, add 100g boiling water to 100g bread flour. Leave it aside to cool completely.
- Once the levain is ready to use, place all of the ingredients (except butter) into the bowl of your stand mixer. Using the hook attachment, knead for about 5 minutes until the dough comes together and forms a dough ball.
- Gradually add in butter (in 2-3 batches). Continue knead for 15 – 20 more minutes or until reach window pane stage.
- Divide the dough into 4 equal portions. Shape each portion into a boule.
- Take one dough ball. Cover the other dough balls while working.
- Add the additional ingredient to each dough ball. Mix well until the color of the dough ball is uniform.
- Cover and let it rest for 15 – 60 minutes.
- Shape the dough balls into boule and place them into a lined baking tray, I used a 8.25″ x 12.5″ pan.
- Cover and let it proof at a warm place (28°C or 82.4°F) for 8-10 hours or until tripled.
- Mix ingredients of “egg” wash in a small bowl.
- Preheat oven to 175°C or 350°F. Brush with “egg” wash, cover with aluminium foil. Bake for 20 mins, remove the foil and bake for another 5-10 mins until the crust is browned to your liking.**
- * If using lievito madre, remember to refresh at least 3 times (4 hours apart) before using it. You will need 180g of lievito madre for this recipe.
- **If you prefer crustier bread, don’t cover with aluminium foil. Or only cover for the last half of the baking time (i.e. last 13-15 mins).