Almond milk dinner roll bread with homemade sourdough

This is my favorite bread. I bake them once a week. I use coconut oil instead of butter, so they are very light and very soft.


  1. 100 g homemade sourdough starter
  2. 250 g 2 eggs almond milk
  3. 2 Tbsp sugar
  4. 1 1/2 tsp salt
  5. 1/4 tsp instant dry yeast
  6. 420-430 g all purpose flour
  7. 3 Tbsp coconut oil
  8. 1 egg (for brushing breads)


  1. Change Mix all of the ingredients in the stand mixer bowl and kneed About 5 minutes
  2. Put the dough into the container leave it in a warm place and wait until it becomes double to three times the size (1st rise) After that I normally rest the dough in the fridge overnight but if you want to bake the same day you can skip that step
  3. Take it out from the container and divide it into 12 pieces Tuck the edges of the dough under to make round rolls and place them seam-side down Cover with plastic wrap and rest for 15 minutes
  4. Shape the rolls and let them rise in a warm place until they become double the size
    (2nd rise)
  5. Change Brush the tops of the rolls with the beaten egg Preheat the oven to 400 degrees F and bake until golden brown about 12 to 15 minutes

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