1⅓ cups (300 grams)warm water, filtered(95º to 100º F)
¼cup (56 grams)granulated sugar
4cups (480 grams)bread flour(I prefer King Arthur flour)
1½tablespoons (20 grams)extra-virgin olive oil
2teaspoons (9 grams)sea salt
optional
melted butter and flake salt for tops
Instructions
Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Flour your hands, and finish mixing dough by hand until all the flour has been absorbed. Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.
Add a light dusting of flour on your counter, then place the dough on top Use the stretch and fold method (instead of kneading) by stretching it straight up about 4 inches, then press it down the middle and rotate it 1/4 turn. Repeat this process until you make a complete circle.
Return the dough to the bowl, cover it with a damp towel, and let it rise at room temperature overnight (at least 8-10 hours) until it is double in size.
In the morning, lightly flour your countertop. Remove the dough from the bowl, gently stretching it into a rectangle about 10x15". Roll up the dough into a log shape. Cover and let rest for 10 minutes. Prepare the baking sheet by oiling it, lining it with parchment paper, or using a Silpat silicone sheet.
Cut dough into 16 equal pieces (depending on the size of rolls you prefer). Roll the dough into a smooth ball, then tighten the dough log by gently pulling it towards you along the countertop for 5-8" or pinch the dough underneath until it is a smooth round ball.
Place it on a prepared baking sheet leaving about 2" of space between the rolls. Cover and let rise for 2 hours or until the dough has doubled in size.
Preheat your oven to 425º. Bake in the center of the oven for 8-10 minutes. The top of the rolls should be golden. Brush with melted butter and sprinkle with flake salt, if desired.
Notes
Store sourdough rolls at room temperature in a bag for up to 5 days.