Soft, fluffy, buttery. C’mon. These dinner rolls are a take on a soft milk bread. We pre-cook a portion of the flour, water, and milk on the stove to gelatinize the starch. This is called a tangzhong, and it keeps the rolls extra soft and fresh for days. As with all of our bread, our dinner rolls are leavened with our sourdough starter. These also get just a touch of yeast to emphasize the light texture, and to turn up the holiday nostalgia dial just a little more. Made with fresh stone-milled flour from Cairnspring Mills in Burlington, Washington.
Our rolls come in a pack of 6. They’ll keep about 4 or 5 days in an airtight container. If you need to, you can warm them up in a hot oven until they’re how you like them. Say, 350º, 5-10 minutes? Just watch that you don’t dry them out.
Please select your pickup date below. Orders are only available on your selected day.
Soft, fluffy, buttery. C’mon. These dinner rolls are a take on a soft milk bread. We pre-cook a portion of the flour, water, and milk on the stove to gelatinize the starch. This is called a tangzhong, and it keeps the rolls extra soft and fresh for days. As with all of our bread, our dinner rolls are leavened with our sourdough starter. These also get just a touch of yeast to emphasize the light texture, and to turn up the holiday nostalgia dial just a little more. Made with fresh stone-milled flour from Cairnspring Mills in Burlington, Washington.
Our rolls come in a pack of 6. They’ll keep about 4 or 5 days in an airtight container. If you need to, you can warm them up in a hot oven until they’re how you like them. Say, 350º, 5-10 minutes? Just watch that you don’t dry them out.
Please select your pickup date below. Orders are only available on your selected day.
