Are you new to baking with Sourdough? This is a great easy recipe for delicious light sourdough bread rolls with that distinctive sourdough crust.
Have you just created you every own Sourdough Starter and you are now ready to bake? If you don’t yet have a starter you can follow my 7 easy steps to creating your very own sourdough starter or simply ask your local baker if they will share some of theirs with you.
These small sourdough bread rolls are so forgiving to the budding baker, as their small size means the dough will still rise and hold its shape well even if the dough is slightly under kneaded, or over proved.
So definately give this recipe a try, it will boost your confidence as a baker, and enable you to enjoy great bread at any time!
These sourdough bread rolls are perfect for Dinner, Lunch or Breakfast. Great for Burgers, or Filled with cream cheese and smoked salmon or just as yummy filled with a large piece of dark chocolate while still warm from the oven.
How do I bake with a Sourdough Starter?
Sourdough may seem a bit daunting when first baking bread this way, as it does involve longer rest times, but doesn’t involve any more active preparation time. Once you get used to thinking just a little ahead of time it really does feel easy to bake this way.
The best bread is truly worth waiting for.
I found it difficult when I first started baking with a sourdough starter instead of yeast, it was a bit of a transition. When you use dried or fresh yeast, you really only need to open the packet of yeast and mix your dough an hour or two before you want to bake your bread and that’s it. With sourdough starter the fermentation times are longer, but this is when the magic happens, as the microbes in your sourdough starter slowing begin to breakdown your flour in the Dough, all kinds of wonderful things start to happen, and you don’t even need to do anything. Just leave it alone for the magic to happen.
Yes it does mean you can’t make bread Instantly but I still love the magic of taking out a freshly baked sourdough loaf from my oven, it stills seems magic to me that this bread rises so beautifully with just a little magic from our sourdough starter, and no commercial yeast at all.
So to help you plan out your time when you want to start baking, I have written down two common schedules which I hope will give you an idea of when to do what!
Sourdough Schedule 1 – night feeding
- Day 1 – 10pm Feed your starter before you go to bed.
- Day 2 – 9am Make the bread dough and leave to rest for 3 hours.
- Day 2 – 12pm Shape the bread rolls and leave to rest for 3 hours.
- Day 2 – 3pm Bake the bread rolls.
Sourdough Schedule 2 – all in one day
- Day 1 – 8am Feed your starter.
- Day 1 – 11am Make the bread dough and leave to rest for 3 hours.
- Day 1 – 2pm Shape the bread rolls and leave to rest for 3 hours.
- Day 1 – 5pm Bake the bread rolls.
How do you know if the sourdough bread rolls are ready to bake?
Always check that the rolls have increased in size from when you first shaped them to when you bake them, perhaps the kitchen was a bit cold or the starter wasn’t very active, give it a bit more time 30 minutes more or even an hour more and then re check. Just don’t leave it more than 4 hours after shaping as the dough can over prove.
Easy Sourdough Bread rolls
- 500 g Flour ANY Combination, Wholemeal / White / Semolina etc mix it up by say using 250g wholemeal and 250 g of white
- 320 g water
- 200 g sourdough starter 100% hydration i.e. 100gwater 100g flour
- 10 g sugar or maple syrup or honey
- 10 g salt
- 50 g Linseeds (Optional) oats, or any seeds you have
- 30 g Olive Oil
- In your mixer or bowl, place the flour, starter , sugar , seeds and water and mix well with a spoon or spatula or use the dough hook, mix in total for 2 minutes.
- Add the salt and mix for another 2 minutes in the mixer with the dough hook, or knead with the spatula in the bowl. Note this dough is quite wet at this stage and sticky, so using a mixer or using a spatula is recommended.
- Cover and leave to rest on the kitchen counter for 3 hours.
- Flour the top of the dough and turn out gently onto a work surface that has been dusted with flour.Shape into dough balls of approx 80g each (or simply devide the dough into 12 roughly equal pieces. (see my blog for the video for how to shape bread rolls easily)Place the dough rolls on a baking tray lined with baking paper and cover with a damp teatowl and leave to rest for 3 more hours.
- preheat your oven to 200 degrees.
- Optional – Brush the bread rolls with a little milk. this gives the crust a wonderful golden colour and adds to the nice sourdough crust.
- Bake for 17 minutes until golden brown, remove from the oven and leave to cool on a cooling rack.