Comments on: Super Soft Sourdough Rolls

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By: Simone

Simone — Fri, 30 May 2025 02:10:03 +0000

What a great buns. I baked them yesterday and everyone loved them. I am so happy with your book, the recipes always work, even though I live in the Netherlands and have very different flour. The only thing is that your oven times are very long. With me they were already very dark after 24 minutes of baking and over 100 degrees core temperature. I have this with most of your recipes.

By: Maurizio Leo

Maurizio Leo — Sun, 04 May 2025 12:13:55 +0000

In reply to yukiko vaughan. That sounds awesome! The dough will feel very, very soft and puffy when it's time to bake. Like a marshmallow.

By: Maurizio Leo

Maurizio Leo — Sun, 04 May 2025 12:13:28 +0000

In reply to Meredith Byrum. Should be totally fine to double it all and mix in one go, that's what I would do!

By: Maurizio Leo

Maurizio Leo — Sun, 04 May 2025 12:12:17 +0000

In reply to Dawn Metcalf. Well, I'm really glad things turned out mostly well, Dawn! Next time, you got this 🙂

By: Dawn Metcalf

Dawn Metcalf — Tue, 22 Apr 2025 12:01:23 +0000

Even though you gave perfectly detailed instructions and a very clear video, I still managed to mess up a couple of steps. I forgot to add the Tangzong until it was time to add the butter and I continued through the bulk ferment and shaping and then did the overnight cold proof… Attention to detail was not my strong suit that day. However, this recipe is forgiving and the roles still turned out amazing! Thank you for all your time and effort in creating your videos and recipes for new sourdough addicts as well as your seasoned bakers!

By: Meredith Byrum

Meredith Byrum — Fri, 18 Apr 2025 16:14:47 +0000

I’m doubling this recipe for Easter and wondered what the best strategy would be. I’ve made the single recipe before and it was great, but I’m worried that my regular old kitchenaid stand mixer won’t handle the doubled amount. Should I just do single recipes in separate bulk containers and have the timing of everything staggered? Or should I mix the two once I have the butter added to each? I’m concerned that one batch will be 30 minutes ahead on bulk and it will all just be a bit off. Also, am I ok baking Saturday to reheat on Sunday? I don’t think I’ll have time or oven space on Sunday morning to do a full proof and bake. Thanks as always!!

By: yukiko vaughan

yukiko vaughan — Sat, 12 Apr 2025 21:17:56 +0000

I made these for the first time and added currants and orange peel like hot cross buns without crosses. Instead before baking I brushed the rolls with milk and sprinkled nib sugar.
They came out great but maybe baked a bit too long. It browned but a bit too dark. I expected it crumb to be airy but a bit dense.
After shaping into rolls I left them in the fridge overnight. The following morning I took them out and left them for 3.5 hours. Put in an warm oven, 30 degrees C for 40 minutes and then at 35 degrees for 40 minutes.
i think they puffed up enough but should they double in size? How do I know when they are ready to be baked?

By: Maurizio Leo

Maurizio Leo — Sat, 22 Feb 2025 12:07:29 +0000

In reply to Andrea.

The dough shouldn't be doubling during bulk fermentation, Andrea – we typically look for about a 30-50% increase in volume before shaping. The warm summer temperatures definitely sped things up!

That excessive fermentation during bulk, followed by doubling again during the cold proof, explains the very sour flavor you got. Each time the dough over-ferments, more acids build up, leading to that strong sour taste. Additionally, over-fermented dough often loses strength and can result in a denser final loaf.

For your next bake, try shortening your bulk fermentation significantly – in warm weather, it might only take 2-3 hours to reach that 30-50% increase. You can also use cooler water in your mix to help control fermentation speed.

For more details on managing fermentation in warm weather, check out my guide .

Let me know how these adjustments help with your next bake!