Feed the Starter

1. Feed 12 hours before you plan to make the dough (I normally feed my starter overnight).   As a base, retain just 100g of sourdough starter in your jar and discard the excess (I bake my discard with some seeds for a crispy super-healthy snack).
2. To feed, add in 100 g organic white bread flour, 50 g organic rye flour and 150 ml water.  Stir well and place a rubber band around the jar at the current level so you can monitor the rise (room temperature will affect the rate of rise).
3. After 12 hours, the sourdough starter is ready to use: it should have roughly doubled in size (or more) and there will be plenty of bubbles inside the jar.

Make the Dough (Option A: With Stand Mixer)

1. Add the butter, milk and sugar into a saucepan over medium low heat until the butter is completely melted.  Remove from the heat and let it cool.  Set aside.
2. In the mixing bowl of a stand mixer, combine 120 g active sourdough starter,  cooled butter mixture.  Stir until mostly dissolved. Add sea salt and bread flour. Hand mix, using a dough whisk until a rough dough forms.
3. Place the mixing bowl on the stand mixer with a dough hook attachment.  Knead at low speed for 10 mins until mixture is smooth and elastic.  There should be nothing sticking onto the sides of the bowl.
4. Cover the bowl with a lid, cling film or a tea towel. Leave the dough to rest at room temperature for 4 – 6 hours, until it has become puffy and has risen (this is the first rise).

Make the Dough (Option B: By Hand)

1. Add the butter, milk and sugar into a saucepan over medium low heat until the butter is completely melted.  Remove from the heat and let it cool.  Set aside.
2. In a large mixing bowl, combine 120 g active sourdough starter,  cooled butter mixture.  Stir until mostly dissolved. Add sea salt and bread flour. Mix by hand using a dough whisk until a rough dough forms.
3. Cover the rough dough with a lid and allow it to rest on the countertop for an hour.
4. After an hour, perform 3 sets of stretch and fold, spaced 30 minutes apart, recovering the bowl between each set.  To perform a set, slightly wet your hand with water, pick up the dough on one side and stretch it up and over itself.  Turn the bowl a quarter and repeat this step until you feel the dough is resistant so that you are unable to stretch it without tearing it.  You should be able to stretch around 10-12 times for the first set, 8-10 times in the second set, 6-8 times for the final set.
5. After the final set, cover and allow the dough to rise for 2 hours or until it has risen to around double its volume (this is the first rise).

After the First Rise

1. Lightly grease the baking dish (8” x 12”) with some butter, or non-stick baking spray.  Wipe off the excess.
2. After the resting period, uncover the dough and lightly sprinkle the visible surface with flour.  Then turn the bowl upside down and allow the dough to fall under its own weight onto the countertop.
3. Gently pull the edges away from the centre and then fold them back to the centre again.   With the final fold, gently flip the dough over so the smooth side is facing up.  Use a dough scraper to help to tuck the edges of the dough underneath itself to slowly form a ball; this helps create surface tension as you shape a smooth ball.
4. Divide the dough into 12 equal pieces (my dough 796 g = 66 g each).

To Shape as a Ball (Option 1)

1. Start by finding a smooth top, then gently pull downward to stretch it over and create a smooth surface all around.
2. Pinch the ends of the pull-downs together at the bottom, then place the dough on the work surface. Using the palm of your hand, gently shape it into a smooth, round ball.

To Shape as a Knot (Option 2)

1. Start by shaping the dough pieces into ball-shaped dough.
2. Roll the dough flat and then roll it into a rope shape (26-28 cm long).
3. Place the rope around your index and middle finger.
4. Gently pull the dough rope up and over your fingers, creating a loop.
5. Pull the end of the dough through the loop to form a single knot.
6. Carefully slide the knotted dough off your fingers, keeping the shape intact.

For the Second Rise

1. Place the shaped dough balls or dough knots onto a lightly greased baking dish, spacing them out evenly.
2. Cover with a tea towel.  Rest at room temperature for about 2 hours or until they are just touching.

Bake the Rolls

1. Towards the end of the 2 hours resting time, preheat the oven to 180°C fan (350°F).
2. To make the egg wash, crack an egg in a small mixing bowl and beat it well.  Mix well with the milk.
3. Brush a thin layer of egg wash onto each roll to give a golden gloss after they are baked.
4. For the ball shaped rolls, after the egg wash, sprinkle some white sesame seeds on top (can also add to knotted rolls if you wish).
5. Bake for 20–25 minutes or until golden brown (for your reference, mine took 22 mins).
6. Once done, transfer the rolls onto a wire rack by flipping the dish over to cool before serving slightly warm.
7. Store leftover rolls in an airtight container once fully cooled. Slice and toast or grill, they will keep for several days.