 My name is Charlie and on this channel. I explore the basic principles of cooking so that we can all become better home cooks So let's make some dinner rolls. So for these sourdough dinner rolls We're gonna start by preparing our Levan which in this case will consist of 55 grams each of mature starter flour and water I'm using my usual mix of half whole wheat and half all-purpose flour here But you can really use anything you like now the way I prepare this here It's gonna take about five to seven hours at room temperature to double in size at which point It'll be ready to use the nice thing about this recipe is that if you get it started in the morning You can have it done by dinner time So I'll also leave a recommended time schedule in the full post on my website, which will be linked below So here we are about five hours later in this case and my Levan has about doubled in size If you want your Levan to rise faster feel free to increase the ratio of starter to flour to water or increase the Temperature of your environment and you can of course do the opposite if you want your Levan to rise slower It'll still work perfectly fine as long as it's at least doubled in size by the time you use it So in a medium bowl start with 130 grams or four fluid ounces of milk Preferably warmed up to room temperature then add your entire Levan which should be about 150 grams if you do the math you'll notice that the actual weight of the Levan added up to 165 grams but since a lot of it will get stuck to the sides and bottom of the jar only about 150 grams will actually end up in the bowl Anyway, just go ahead and stir that all together until the Levan becomes evenly distributed Then we'll add the rest of the ingredients starting with one beaten egg One and a half tablespoons of melted unsalted butter, which you've allowed to cool to room temperature 30 grams of granulated sugar and 7 grams of salt then again stir until all ingredients are fully incorporated and add 50 grams of whole wheat flour along with 350 grams of bread flour now You could instead just use 400 grams of bread flour if you prefer but I like to include the whole wheat flour for the extra flavor that it provides So thoroughly mix in the flour until the liquid is completely absorbed and you'll notice at this point that the dough is still quite dry So next we're gonna add just a bit of water You'll want to add anywhere from about 60 to 90 grams, which is about 2 to 3 fluid ounces So in this case, I'm adding 75 grams the amount you need to add can depend on a lot of factors Mostly the type of flour that you're using so just use your judgment and only add as much water as you need until your dough Looks about like mine does here You'll also want to work the dough just a bit either with your hands or with a dough whisk to start to develop some gluten Then either cover your bowl or transfer the dough to a separate container with a lid a nice little tip here Is to add about a tablespoon of water to your container before you put the dough in there Which will help to prevent the dough from sticking to the container too much Then transfer your container to a warm environment either in your oven with the light on or in a proofing box If you have one set to around 82 degrees Fahrenheit, which is about 28 degrees Celsius You could also just keep it at room temperature if that's your only option But it might just take a bit longer to rise in that case Now after about 30 minutes remove the dough from your warm environment and perform one set of stretching folds to help To develop the gluten structure of the dough so for this just grab a small portion of the dough and stretch it up As far as it'll go without tearing then fold it back over top of itself Then repeat that process about five to seven more times until you've gone around the entire perimeter of the dough At that point flip the dough over and place the lid back onto your container then return it to your warm environment for another 60 minutes After that time we're gonna perform another set of folds this time though We'll be performing coil folds in order to preserve the airiness that's developed in the dough So for these gently lift up the dough and let it stretch and fold underneath itself as you place it back down Then repeat that process three more times until you've gone around the entire perimeter of the dough Then return the container to your warm environment and let the dough rise for another 60 minutes At that point the dough shouldn't be overly soft and bubbly But it should be nice and airy with a few small bubbles at the surface once that's the case It's time to start dividing and shaping our rolls So start by generously flouring your surface then turn out the dough with the top side facing down now I like to bake these rolls in a 10 inch cast iron skillet So I typically divide my dough up into 14 pieces because they fit nicely into the skillet that way But you can really divide it into as many pieces as you like depending on how big you want your rolls to be And to make the rolls as evenly sized as possible I actually like to weigh them out using my scale, but that's definitely optional as well So once you've got your individual pieces shape each one into a ball by folding the outsides into the center like so Then flipping them over and rolling them around with your hand to form them into top balls of dough Now I also like to keep a small bowl of water on my surface so that if my dough is having trouble picking up traction I can just splash a bit of water on my surface to help out Then as you shape the rolls place them into your 10 inch cast iron skillet or other similarly sized pan Which I like to dust with rice flour to prevent the rolls from sticking And I also like to roll each roll in a small amount of rice flour before adding them to the pan to prevent them from sticking together too much At that point it's time to let the rolls proof one more time So just cover them up with the dish towel and place them back into your warm environment For about another one and a half to two hours until the rolls spring back slowly when poked with your finger You'll notice at the beginning of proofing that they spring back right away when poked But by the end of proofing the gluten structure will have broken down slightly and they'll look more like this So before we finally bake these rolls We're just going to brush them with a little bit of egg wash to help them brown Which just consists of one egg combined with one teaspoon of water And I also like to sprinkle the tops of each roll with a bit of flaky salt to add some extra texture and flavor Then go ahead and throw the rolls into your oven Which you've preheated to 400 degrees Fahrenheit or about 205 degrees celsius for 18 to 25 minutes until they've reached your desired level of browning Once they're out of the oven I also like to drizzle some melted butter over top and at that point Just let them cool in the pan for at least five to 10 minutes before transferring them to a wire rack to cool the rest of the way So now that you know how to make sourdough dinner rolls If you want to learn how to make an easy cranberry sauce to go with your holiday dishes Be sure to click that video in the bottom right corner of the screen. So there you go. I'll see you all in the next one