I was making some Missippi Sin Sliders and looking for the perfect slider bun for them. Given that this one had butter and cheese, and how ridiculously rich Mississippi Sin is to begin with, I thought well. That’s a marriage made in heaven.
I did tweak the King Arthur recipe a bit to use some of my sourdough starter in it. I have been adding this to every bread I make and it does add flavor. I also typically increase the salt when I’m using King Arthur Flour recipes because I find them to be a little low on salt for our taste.
First step here is to grind the cheese into the flour using a food processor. I use a Breville Sous chef and I absolutely love it, it’s so amazingly powerful.
Add remaining ingredients (water, yeast, salt, eggs, butter, and milk powder) and knead. And knead. And knead. You’re going to want to use a stand mixer for this. It takes about 15 minutes, but you want to knead until the dough is glossy.
Then add to oiled bowl and flip to cover the dough with oil.
Allow to rise for about 90 minutes. For proofing dough, I use the Breville Airfry Smart Oven on the “Proof” setting. It definitely makes things more consistently rise, and has bake, dehydrate, air fry, broil and warm functions as well.
And form into rolls. In this case, I made 12 rolls in a disposable 9X13 pan, so perfect for sliders!
A note about yeast: Often I see postings or friends ask “what went wrong”. Many, many times it’s the yeast you used. Bread too dense? Probably didn’t rise right (and some doughs are harder than others). I recommend using a kicking yeast, and this Saf Instant Premium is what I use. You can abuse it heavily (multiple days left in the fridge, multiple risings. I’m not very nice to my bread!) and it will come right back, every time. The packets you get in the store just do not compare.
And allow to rise for about 90 minutes until doubled in size.
Bake in a preheated 350 degree Fahrenheit oven for 25 minutes, until browned and internal temperature reads 190 degrees Fahrenheit.
After baking rolls in a pan like this, I will typically flip the rolls out onto a rack (upside down) so the bottoms don’t get soggy from the humidity in the pan. This also prevents them from getting soggy when you’re adding your filling and cooking the sliders.
Then I split them horizontally and filled with my filling.
And after baking. These are so amazingly rich and delicious!
SEARCH RESULTS FOR: SOURDOUGH BREAD
NO-KNEAD SOURDOUGH BREAD
SEPTEMBER 19, 2019 BY ANGELA 3 COMMENTS (EDIT)
There’s a couple of things I’ve learned about making sourdough over the years. Patience and practice are the main things.
It’s quite a simple list of ingredients. Water, sourdough starter (I used this one last time and I believe had better results than I have ever had), flour, salt and diastatic malt powder (optional but definitely improves flavor).
And time. You’ll need probably 2-3 weeks until your starter is adequate to start making bread with, and the longer you keep and feed your sourdough, the tangier and more active it will be. Take a cup of unfed sourdough starter, and had half cup water and half cup flour. Mix. I’ve been told that using chlorinated water will impact the starter, and I’d say it’s likely to prevent some bacteria growth. I use RO filtered well water but you could probably used distilled or water that’s been boiled and cooled or exposed to sunlight for a period of time. Both can decrease/eliminate the chlorine.
Give it about 8 hours at room temperature (which is convenient for a workday) or 3 hours in a warm oven or bread proofer. I used to heat my oven just a bit and pop it in (just under 100 degrees). I do have a proofer now so it’s more convenient. It should be bubbly like this.
Add the rest of the flour, water, diastatic malt powder, and salt.
Mix and place in oiled bowl, turning once to coat
Allow to rise in warm place (warm oven as above or proofer) for 1 hour, then fold on itself 3 times. Repeat 2 more times (for a total of 3 hours). You’re not going to get a lot of rising in this step, which is fine. This is just for development of flavor.
Place in an oiled container (or you can leave in previous bowl and cover) and refrigerate at least 24 hours (48 is even tastier)
When it’s done, poke it down.
And place in a well-floured banneton. Use rice flour. I am so not kidding about this.
Allow to rise in warm oven or proofer (or on the counter but you will probably have to wait longer unless your house is hot as hell) until doubled in size.
Preheat the oven to 450 with your cloche in the oven. You can also use a cast iron dutch oven or a ceramic coated dutch oven. This cloche has the perfect shape for no-knead doughs though. You want to make sure that your cooking vessel is nice and hot, so a good 25 minutes after the oven has reached temperature. After you add the dough, reduce the oven and bake 25 minutes and check the temperature. The internal temp should be around 190. If you wish it to be more browned, leave the lid off and cook for a few more minutes (I never need to).
Add dough and score with a razor blade or bread lame. Having a good bread lame really does make a difference.
Beautiful cuts on the bread below…a good bread lame caused that.
On this, practice makes perfect. You can see this one is just a bit more…picturesque.
Once it is removed from the oven, I always pop it out of the cloche and onto a wire rack. That prevents the bottom from getting wet and mushy.
Find the full recipe here
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Cuban Bread
- Tangzhong Method Sandwich Bread
- Deli Marble Rye Bread
- Jalapeno Corn Bread
- Sourdough Garlic Breadsticks
- New Orleans Style Rolls
- Beer Bread
- Pita Bread
- Overnight Rise Italian Bread
- Deli Rye Bread
- Pumpernickel Boule
King Arthur Flour’s Cheesy Brioche Rolls
- 2 3/4 cups all-purpose flour
- 6 ounces sharp cheddar cheese
- 1/4 cup dry milk
- 1 1/2 teaspoons salt
- 1 tablespoon instant yeast
- 3 eggs+ 1 egg yolk
- 1/4 cup warm water
- 8 tablespoons butter at cool room temperature
- ¼ cup sourdough starter unfed
- 1 egg white
- Food process the cheese (I used shredded) and flour together. Add remaining ingredients (except egg white) and knead until dough is glossy (about 15 minutes). Turn into an oiled bowl, and turn once to coat with oil. Allow to rise for 90 minutes or until doubled. Form into rolls and place in pan. Allow to rise 90 minutes until doubled. Bake in 350 degree Fahrenheit pre-heated oven for 20 minutes. Remove from oven and brush with egg white. If the tops are getting brown, tent foil over the rolls, and allow to bake for about 10 minutes more until browned and internal temperature reads 190.
[…] Spread half on the bottom of a batch of Cheesy Brioche Rolls […]