These Sourdough Herb Milk Bread Rolls, infused with herb oil, utilize an overnight levain, a milk roux (aka Tangzhong), and feature 40% freshly milled white whole wheat flour.
What inspired me to make these savory herb milk bread rolls?
My inspiration for these Herb Milk Bread Rolls came from the November 2023 issue of Food and Wine magazine. Their Herb Yeast Rolls, with sauteed herb butter, looked so good I just had to try them.
I converted the original recipe to sourdough and added a milk roux so I could include a good portion of freshly ground whole wheat flour. My rolls are not as fluffy as rolls made with white bread flour, but according to my taste testers, the texture and flavor is exceptional.
Enjoy the versatility of these sourdough herb milk bread rolls
These sourdough milk bread rolls have been my go-to rolls this Holiday season. I’ve made the rolls using a regular vs. a sweet levain, substituted different types of herbs, and compared the flavor using avocado oil vs. olive oil.
All batches were mixed and shaped, placed in the refrigerator to retard overnight, and baked the next day. And, all versions included about 40% white whole wheat flour.
My family tested two different variations. The first batch, which was the test batch, was made with four different types of herbs (rosemary, thyme, oregano, and sage) and avocado oil; the other batch was made with chopped sage, olive oil, and a sweet levain.
The second batch was baked for the Thanksgiving meal. I hosted the gathering this year, and I got a bit behind (distracted actually), so the shaped rolls proofed on the counter for several hours before they were baked.
These rolls were fluffier than the first batch, but because I had reduced the salt, and baked them at a lower temperature (due to other items being in the oven at the same time), this batch of rolls didn’t brown as nicely as the other batches.
The rolls I baked on Thanksgiving tasted good, but when I thawed and warmed the test batch (made a few days earlier), everyone seemed to prefer the denser texture and herb flavor of the first batch (made with a combination of herbs and avocado oil).
I’m glad I decided to thaw the test batch. When you have that many taste testers in one room, you have to take advantage of it. I received some really good feedback which helped me tweak the rolls a bit further.
My favorite version: made with sage, a regular levain, olive oil & formed into a Christmas Tree
I made the rolls again for a lady’s luncheon. For this batch, I utilized a regular levain, and watched the rolls very closely so they didn’t overproof. I included chopped sage & olive oil, and formed the rolls in a Christmas tree pattern.
At the last minute, I decided to decorate the Christmas tree by adding some dried fruit and fresh sage from my garden. This Christmas tree could’ve used a bit more color, but it worked for my purposes.
The ladies enjoyed the Christmas Tree Rolls and the dried fruit. One attendee said, “Cathy, I do believe these are the best rolls you’ve ever made!” These ladies have tasted a number of my creations so I took that as a complement.
The formula below is the one I used for the rolls shaped in the Christmas Tree pattern; however, you can make 24 rolls instead of 30, and place them in a 9×13-inch pan, if preferred.
These rolls can be made the day before and placed in the refrigerator overnight. The next day, let the rolls come up to warm room temperature for a couple of hours and then bake.
Sourdough Herb Milk Bread Rolls
- Yield: 24-30 rolls 1x
Description
These Sourdough Herb Milk Bread Rolls, infused with herb oil, utilize an overnight levain, a milk roux (aka Tangzhong), and feature 40% freshly milled white whole wheat flour.
Ingredients
Levain:
- 120 grams white whole wheat flour
- 120 grams water
- 20 sourdough starter
Milk Roux (Tangzhong):
- 42 grams white wheat flour
- 210 grams milk, dairy or non dairy
Herb Butter:
- 57 grams (1/4 cup) butter
- 50 grams (1/4 cup) olive oil or avocado oil
- 6 garlic cloves, finely chopped (or minced garlic)
- 1/2 cup chopped mixed fresh herbs (sage, rosemary, thyme, oregano, parsley)
Dough:
- 360 grams all-purpose flour
- 78 grams white whole wheat flour
- 30 grams (2 Tbsp.) granulated sugar
- 20 grams (3 tsp.) fine sea salt
- 1 large egg
- Levain, all of the above
- Milk Roux, all of the above
- Herb Oil, divided
Egg Wash, optional:
- 1 large egg
- 1 tsp. warm water
Instructions
Mix the Levain:
- The evening before you plan to make the dough, mix the sourdough starter, water, and flour until combined. Cover the bowl and let the mixture rise at warm room temperature until doubled in size, about 8-12 hours, depending on the temperature in your kitchen.
Cook the Milk Roux (Tangzhong):
- In a small saucepan, whisk together 42 grams of whole wheat flour and 210 grams of milk until no lumps remain.
- Bring the mixture to a simmer over medium-low heat and continue whisking until the mixture has thickened. To determine when it is ready, run your whisk along the bottom of the pan. It should leave an indentation. This should take 5-10 minutes.
- Pour the mixture into a small bowl, cover with plastic wrap, and allow to cool at room temperature.
- The roux can be prepared the evening before, or the next morning, before mixing the dough.
Saute the Herb Oil:
- In a skillet over medium heat, saute the butter and oil, until melted and foamy, 1-2 minutes.
- Add the garlic, and cook an additional 1-2 minutes, stirring constantly, until lightly browned.
- Stir in the herbs, and cook about 30 seconds.
- Reserve 1 tablespoon of herb oil in a small bowl. To use for brushing the warm rolls.
- Allow the remaining herb oil to cool before incorporating in the dough.
Make the Dough:
- In the bowl of a stand mixer, add the levain and milk roux. Mix on low speed until thoroughly combined.
- Drizzle in the herb oil and continue mixing on low speed until fully incorporated throughout the dough.
- Add the egg, mix thoroughly.
- In a separate bowl, whisk together the flours and sugar. Gradually add the flour mixture to the dough. Mix until you can gently pull a window pain without tearing the dough.
- Cover and let rest 20 minutes. Sprinkle the salt over the top of the dough. Mix thoroughly. Add sprinkles of water, if needed, to dissolve the salt. Cover and let the dough rest for 1 hour at warm room temperature.
- Gently press down the dough to degas it. Fold the dough by gently stretching and folding the edges into the center. Cover, and let the dough rest for an additional 1-1 ½ hours.
- Remove the dough to a lightly floured counter. Fold it over itself to degas. Let rest 20 minutes.
- To form the Christmas tree pattern, divide the dough into 30 equal portions. Form the rolls and place them on a parchment-lined rimmed baking sheet in the form of a Christmas tree starting with 1 roll at the top and ending with 4 rolls at the bottom for the base. You may need to adjust the dough balls as you go. You’ll only need 29 rolls to form the Christmas Tree. This leaves one roll for the baker to taste test.
- When baking the rolls in a baking pan, divide the dough into 24 equal pieces. Cut all 4 corners of a piece of parchment and place in a 9×13-inch pan. Overlap the ends neatly in the pan so the parchment doesn’t make creases in the dough. Place the rolls in the baking pan.
- Cover the pan or baking sheet tightly with plastic wrap and place directly in the refrigerator. Allow the rolls to retard overnight.
- The next day, remove the rolls from the refrigerator 2-3 hours before you plan to bake. Note: If it’s cold in your kitchen, place the baking pan or sheet in the cold oven with a bowl filled with boiling water underneath. Remove the rolls before you preheat the oven.
- Preheat the oven 375 F during the final 20 minutes of proofing.
- Optional egg wash: In a small bowl, whisk together 1 egg and 1 teaspoon of water. Uncover the rolls and brush them lightly with the egg mixture.
- Bake the rolls on the middle rack of the oven for 10 minutes, rotate and bake an additional 10 minutes. Move the rolls up a rack, if needed for browning, and bake an additional 3-5 minutes until the rolls are a golden brown color. Total bake time 20-25 minutes.
- Brush the top of the rolls with the reserved tablespoon of herb oil. Reheat the herb oil and drizzle in more olive oil, if needed, to make it more spreadable. Serve the rolls warm.
- Category: Herb Rolls
Happy Baking!
Cathy
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