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.