After a huge failed attempt and mega fail on the most basic sourdough rolls, I have ended up with these beauties today!! I am SOOOO happy and relieved!! And proud!! And now also full!! I’m of course sharing the recipe for these sourdough rolls right here!
Recipe for micki’s sourdough rolls
YAAAAAS!!! IT WORKED!! FINALLY!!
After a huge failed attempt and mega fail on the most basic sourdough rolls, I have ended up with these beauties today!! I am SOOOO happy and relieved!!
And proud!!
And now also full!!
I am of course sharing the recipe for these sourdough rolls right here! However, it does require you to have an active and ready-to-bake sourdough starter. Check out the method to make a sourdough starter in my Instagram highlights here.
This recipe yields 8-12 rolls, depending on how big you make them.
Servings: pcs.
Micki’s Sourdough Rolls
After a huge failed attempt and mega fail on the most basic sourdough rolls, I have ended up with these beauties today!! I am SOOOO happy and relieved!! And proud!! And now also full!! I’m of course sharing the recipe for these sourdough rolls right here!
Equipment
- Bowl
- Stand Mixer
- Oven
- Baking Tray
- Baking Paper
Ingredients
- 500 gram Wheat Flour
- 10 gram Rye Flour
- 40 gram Graham Flour
- 150 gram Sourdough active
- 12 gram Salt about 14 grams
- 2 gram Yeast
- 450 gram Water cold
Instructions
- Start by feeding the sourdough starter.
- One hour before it peaks (about 2-3 hours), make the autolyse dough.
- Autolyse: mix the different types of flour and water in the mixing bowl.
- Stir briefly into a very thick porridge.
- Let it sit covered for an hour.
- Add yeast and sourdough starter and mix on low speed for 1 minute.
- Add salt and continue mixing.
- Knead the dough for about 12-15 minutes, gradually increasing the speed.
- I run mine from 0-4 in total.
- Perform the gluten test: can you stretch the very soft dough thin enough that it is almost transparent?
- If not, knead for a few more minutes.
- Place the dough in an oiled bowl with a lid.
- Let it sit on the kitchen counter for a couple of hours until it starts to rise.
- Once it has risen 20-30% of its original size, place it in the fridge until the next day.
- Preheat the oven to 235 degrees Celsius (455 degrees Fahrenheit) with fan and heat up a baking sheet.
- Pour the dough out onto a surface dusted with whole wheat flour and sprinkle flour on top.
- Divide the dough into 8-12 rolls.
- Place the rolls on parchment paper and transfer them onto the hot baking sheet.
- Add some steam or sprinkle with water and bake the rolls for about 15 minutes.
- Bon appétit and enjoy.