23 Jun Sourdough Rolls (Super Soft & Fluffy!)

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.

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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

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Stiff Levain

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.