Sourdough Dinner rolls

Ingredients for 2batches: 250 g organic sourdough starter 623 g water 48 g extra virgin olive oil 48 g unfiltered raw honey 24 g sea salt Instructions: 1. Mix the ingredients In a large bowl, combine the sourdough starter, water, olive oil, honey, and sea salt. Add the flour and mix until everything is incorporated and a shaggy dough forms. 2. Rest the dough Cover the bowl and let the dough rest for 30 minutes. This allows the flour to absorb the water. 3. Stretch and folds Perform 4 sets of stretch and folds, resting the dough for about 30 minutes between each set. Gently stretch one side of the dough upward and fold it over itself. Rotate the bowl and repeat on all four sides. 4. Bulk fermentation After the last set, cover the dough and let it ferment at room temperature until it looks puffy, has increased in volume, and shows signs of air bubbles. This may take several hours, depending on your kitchen temperature and starter activity. 5. Shape the rolls Transfer the dough to a lightly floured surface. Divide it into equal portions and shape each portion into a smooth ball. 6. Final proof Place the rolls in a greased baking pan, leaving a little space between them. Cover and let them rise until noticeably puffy and nearly doubled in size. 7. Bake Preheat your oven to 375°F (190°C). Bake for approximately 20–25 minutes, or until the rolls are golden brown and cooked through. Adjust the baking time depending on their size and your oven. 8. Enjoy! Let the rolls cool slightly before serving. Enjoy them warm with butter, or alongside your favorite meal!