@abdullah.azam237: 2022 memories🥀❣️🌹

محمد عبداللہ اعظم 🦅

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Saturday 30 May 2026 06:15:05 GMT

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2026-06-12 03:41:28

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2026-05-30 06:22:05

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2026-05-30 19:14:16

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Sourdough… but make it sub rolls 🤭✨ Soft inside, golden outside, and way better than store bought. All of my sourdough beyond the loaf recipes can be made with or without yeast. For this recipe, you can remove the yeast, use active sourdough, and increase fermentation time. I wrote instructions for both down below! What recipe do you want to see next? RECIPE makes 5 rolls 🥖 500g-525g all purpose flour 10g active dry yeast 25g butter, melted 300ml milk 15g honey 7g salt 100g sourdough discard 10g melted butter to add at the end of kneading, before rising Instructions with yeast & sourdough discard: 1. Combine warm milk, honey, and yeast. Cover and let sit for about 5 minutes or until it’s nice and frothy. 2. In a separate bowl combine 500g all purpose flour, salt, melted butter, and sourdough discard. Add yeast mixture. 3. Knead on a low speed for 7-10 minutes, or until it passes the windowpane test. If it is too sticky after the first minute of kneading, you can add 25-50g more of flour. You want it to form a cohesive smooth ball. 4. Place dough in a clean bowl. Add melted butter on top and turn dough so that it’s all covered. Cover and let rise for 1 hour. 5. Press out the air from the dough and separate into 5 equal pieces. Press each piece into a rectangle that is about 10” long. And roll and press the edge in starting from the long edge. Pinch the seams. 6. Place subs onto a parchment lined cookie sheet, score the tops, cover, and let rise for 30-45 mins. 7. Preheat oven to 400F and bake for 12-15 mins or until the internal temp is 195F. It is optional to brush butter on top before or after baking. 8. Let the rolls cool for 10 mins and enjoy. 🍞 ✨ Instructions for Active sourdough, no yeast: 1. In your mixing bowl combine warm milk and sourdough starter. Mix until frothy. Add honey, melted butter, 500g flour and salt. 2. Knead on a low speed for 6-8 minutes, or until it passes a soft windowpane test. This is where the dough can stretch out thin but breaks easily. It will continue to form gluten through fermentation. If the dough is too sticky after the first minute of kneading, you can add 25-50g more of flour. You want it to form a cohesive smooth ball. 3. Place dough in a clean bowl. Add melted butter on top and turn dough so that it’s all covered. Cover and let bulk ferment for 3 hours at 80F. It should visibly increase in size. 4. Press out the air from the dough and separate into 5 equal pieces. Press each piece into a rectangle that is about 10” long. And roll and press the edge in starting from the long edge. Pinch the seams. 5. Place subs onto a parchment lined cookie sheet, score the tops, cover, and let rise for 3-4 hours in a warm spot (80F) or until they double in size. If your home is cooler it will take longer. You can put in your oven with the light on and door cracked open. 7. Preheat oven to 400F and bake for 12-15 mins or until the internal temp is 195F. It is optional to brush butter on top before or after baking. Enjoy!! #creatorsearchinsights #sourdoughbread #sourdoughbaking #bread

Sourdough… but make it sub rolls 🤭✨ Soft inside, golden outside, and way better than store bought. All of my sourdough beyond the loaf recipes can be made with or without yeast. For this recipe, you can remove the yeast, use active sourdough, and increase fermentation time. I wrote instructions for both down below! What recipe do you want to see next? RECIPE makes 5 rolls 🥖 500g-525g all purpose flour 10g active dry yeast 25g butter, melted 300ml milk 15g honey 7g salt 100g sourdough discard 10g melted butter to add at the end of kneading, before rising Instructions with yeast & sourdough discard: 1. Combine warm milk, honey, and yeast. Cover and let sit for about 5 minutes or until it’s nice and frothy. 2. In a separate bowl combine 500g all purpose flour, salt, melted butter, and sourdough discard. Add yeast mixture. 3. Knead on a low speed for 7-10 minutes, or until it passes the windowpane test. If it is too sticky after the first minute of kneading, you can add 25-50g more of flour. You want it to form a cohesive smooth ball. 4. Place dough in a clean bowl. Add melted butter on top and turn dough so that it’s all covered. Cover and let rise for 1 hour. 5. Press out the air from the dough and separate into 5 equal pieces. Press each piece into a rectangle that is about 10” long. And roll and press the edge in starting from the long edge. Pinch the seams. 6. Place subs onto a parchment lined cookie sheet, score the tops, cover, and let rise for 30-45 mins. 7. Preheat oven to 400F and bake for 12-15 mins or until the internal temp is 195F. It is optional to brush butter on top before or after baking. 8. Let the rolls cool for 10 mins and enjoy. 🍞 ✨ Instructions for Active sourdough, no yeast: 1. In your mixing bowl combine warm milk and sourdough starter. Mix until frothy. Add honey, melted butter, 500g flour and salt. 2. Knead on a low speed for 6-8 minutes, or until it passes a soft windowpane test. This is where the dough can stretch out thin but breaks easily. It will continue to form gluten through fermentation. If the dough is too sticky after the first minute of kneading, you can add 25-50g more of flour. You want it to form a cohesive smooth ball. 3. Place dough in a clean bowl. Add melted butter on top and turn dough so that it’s all covered. Cover and let bulk ferment for 3 hours at 80F. It should visibly increase in size. 4. Press out the air from the dough and separate into 5 equal pieces. Press each piece into a rectangle that is about 10” long. And roll and press the edge in starting from the long edge. Pinch the seams. 5. Place subs onto a parchment lined cookie sheet, score the tops, cover, and let rise for 3-4 hours in a warm spot (80F) or until they double in size. If your home is cooler it will take longer. You can put in your oven with the light on and door cracked open. 7. Preheat oven to 400F and bake for 12-15 mins or until the internal temp is 195F. It is optional to brush butter on top before or after baking. Enjoy!! #creatorsearchinsights #sourdoughbread #sourdoughbaking #bread

﮼روُحي ♥️ . @أثير العدلي #حُب #pyfffffffffffffffffffffffffffffffff #explore #ليبيا_طبرق

﮼روُحي ♥️ . @أثير العدلي #حُب #pyfffffffffffffffffffffffffffffffff #explore #ليبيا_طبرق

بفقدِ محمدٍ هطلَت دموعُ وذابت من مواجعِها الضلوعُ #المصاب_الأعظم

بفقدِ محمدٍ هطلَت دموعُ وذابت من مواجعِها الضلوعُ #المصاب_الأعظم

jersey shore🩷🩷@Lizzie

jersey shore🩷🩷@Lizzie

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