Sourdough Spelt Garlic Rosemary Brioche Rolls
Garlic and rosemary infuse soft and buttery pinwheel rolls perfect for family dinners and holiday gatherings.
For the Dough
- 1 1/2 cups plus 1 Tbsp Spelt Flour or Whole Wheat Flour 250 grams
- 1 1/2 cups plus 1 Tbsp All Purpose Flour 250 grams
- 3/4 cups plus 1 Tbsp Milk, cold 200 grams
- 2 Eggs about 100 grams
- 1 tsp Salt 10 grams
- 1/4 cup Ripe Sourdough Starter 78 grams
- 1/4 cup Sugar 50 grams
- 11 Tbsp Butter, slightly softened 150 grams
- 1 Tbsp Fresh Rosemary, finely chopped
For the Garlic Filling
- 3-5 Garlic Cloves, finely chopped use enough to evenly cover the inside of the roll
- 2 Tbsp Butter, melted
- 2 Tbsp Everything Bagel Seasoning blend
Fermenting the Dough
Form the ball into a round shape and cover with plastic wrap. Let ferment all day or overnight at room temperature (about 8-10 hours), so it doubles in size. A sourdough culture ferments dough much more slowly than dry yeast, so you won't have to worry about it over-fermenting.
Shaping and Proofing the Dough
Take the dough out of the bowl and gently flatten to a 10 x 12 rectangle. Brush the 2 Tbsp of melted butter over the top to cover. You may not need all of it. Sprinkle the garlic evenly all over the top. Roll the dough semi-tightly into a log shape. Cut the dough into 12 pieces and place them in a square pan.
Cover the pan with plastic wrap and let proof. The best way to proof it is to put it on top of the oven with the oven turned on to create a warm space. It should take about 45 minutes to proof. It will have increased in size by about 30%.
Baking the Rolls
Preheat the oven to 375 degrees. Bake for about 20-25 minutes. You can check for doneness by piercing the inside with a knife to see if it comes out clean.
To serve, brush a bit more butter on top while they are warm.
The best way to ensure that your sourdough starter is ripe is to feed it 8-12 hours before you mix the dough. It should have risen and have a bubbly top.
You can use only all-purpose flour if that's all you have, or all bread flour too.