Sourdough Cuban Rolls

• If you keep your sourdough starter in the fridge, the day before baking these, get it out of the fridge and let it warm up on the counter for the day. That evening before bed, weigh out 33.33 grams of starter and feed it 33.33 grams of water, and 33.33 grams of bread flour. This should give you the 100 grams of fed and active starter you need for this recipe. 

Feed the mother and put it back in the fridge. Leave the 100 grams of starter to activate overnight.
• In the morning, in the mixer fitted with the dough hook, add 221 grams of warm water, 15 grams of granulated sugar, and the active 100 grams of sourdough starter. Give that a quick swirl with the dough hook.
• Next, add in the 58 grams of ghee butter, 1/2 tsp of dill, 1/2 tsp of mustard seed (if you'd like), 482 grams of bread flour, and finally the 12 grams of salt. Knead until the bread dough comes together and then let it knead for another 5-8 minutes until the dough is smooth.
• Take the dough out of the mixer and shape it into a ball, place it in a lightly oiled bowl and cover it with plastic wrap. Let it rise someplace warm for 4-6 hours. It will rise some and become puffy but not necessarily double in size.
• After the first rise, divide the dough into 6 equal pieces. Shape each piece into a 5" long roll shape. Let the dough rest for 10-15 minutes and then re-shape. Place each roll on a baking sheet that has been lined with parchment and lightly sprayed with olive oil. Make sure there are a couple of inches of space between the rolls for them to rise. Lightly spray the tops of the rolls with oil and cover with plastic wrap. Let them rise somewhere warm again for another 3-5 hours.***
• Towards the end of the second rise time, preheat the oven to 375 degrees.
• When they are ready to bake, mix an egg with 1 tbsp of water and egg wash the rolls. Place them in the oven on the middle rack and bake them for 25-30 minutes. They are done when they are a nice golden brown color and the internal temperature is 200 degrees.
• Once they are finished baking, remove them from the baking tray and allow them to cool on a cooling rack.
• These are the perfect sandwich roll and make a killer Cuban sandwich! They are especially delicious toasted because of the butter in the dough. Fill them with whatever you'd like though, and enjoy!! 

Store them in a bread bag for up to a week.