sourdough bread rolls
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Easy Sourdough Bread rolls

Got your Sourdough Starter ready?
This is a great easy recipe for delicous light bread rolls with that distinctive sourdough crust.
These small sourdough rolls are so forgiving to the budding baker, as their small size means the dough will still rise and hold its shpe well even if the dough is slightly underkneaded, 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!
Perfect for burgers, breakfast filled with cream cheese and smoked salmon or just as yummy filled with a piece of dark chocolate while still warm.
Cuisine Bread
Keyword bread, Easy, everyday, firstbread, rolls, sourdough, starter, Wholemeal
Prep Time 15 minutes
Cook Time 17 minutes
Resting Time 6 hours

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!

Notes

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. The best bread truly is worth waiting for.
Tips:
Schedule 1:
10pm day 1 Feed your starter the night before you will bake.
9am day 2 make the dough as above and leave to rest for 3 hours
12pm day 2 shape the brea rolls
3pm Bake the bread rolls
 
Schedule 2:
8am feed the starter to
11am make the dough as above
2pm shape the bread rolls
5pm bake the bread rolls.
 
Tip 2 - Are the bread rolls 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 30mins 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.