Cheddar & Chive Sourdough Rolls

savory cheddar-chive sourdough rolls

Makes 9 rolls · 437 kcal per serving

Ingredients

• 459 g All Purpose Flour
• 193 g Milk
• 165 g Sourdough Starter
• 92 g Egg
• 83 g Butter
• 9 g Salt

Method

1. Dough: Warm the milk to lukewarm and mix with the flour, ripe starter, beaten egg, and salt to a shaggy dough; knead or fold in the softened butter a piece at a time until smooth and elastic (it's enriched, so be patient). Bulk-ferment until ~50% risen, 4–6 h at warm room temperature, with a few folds early on.
2. Filling: Smear the Boursin over the rolled-out dough, scatter the grated cheeses (tossed with the cornstarch) and chives, leaving a clean edge to seal. Roll up, pinch the seam, cut 9 rolls, and set them snug in a buttered pan. Cold-retard overnight for cleaner cuts, then proof until puffy.
3. Bake: Brush with egg wash and bake at 375°F until deep golden and ~200°F internal, ~30–35 min; scatter a little reserved cheese on top for the last 10 min. Cool 10 min before serving.

Notes

Adapted from Maurizio Leo's Cheddar & Chive Sourdough Rolls.