Sourdough Rolls

Servings: 10 pcs.

Author: Anne Mette Autzen

Keyword: Bake, Baking, Bread, Breakfast, Brunch, Buns, sourdough

Prep Time: 2 35

Cook Time: 15

Metric - US Customary

Ingredients

15 gram Yeast
0.5 l Water
100 gram Sourdough made with wheat
18 gram Sugar
22 gram Salt
800 gram Wheat Flour

Instructions

1. Start by adding water and yeast to your mixing bowl and stir until the yeast is dissolved. I let the machine run at low speed.
2. Then add the sourdough starter to the bowl and mix it into the liquid.
3. Finally, add sugar and salt and mix until dissolved.
4. Add a little flour at a time. The amount of flour depends greatly on the type you're using, so you might need more or less than what I've indicated here. The dough should be relatively thin but not "runny".
5. Now set the machine to medium speed and let the dough knead thoroughly for fifteen minutes.
6. When the dough is elastic and begins to pull away from the bowl, turn off the machine and cover the bowl with a clean, damp dish towel. After about an hour and a half, the dough will have doubled in size.
7. Sprinkle flour on the counter and turn the dough out onto it.
8. Divide the dough into 10 equally sized rolls.
9. Place a piece of parchment paper on the counter and place the rolls on it. Let them sit for about 20 minutes.
10. Place a baking sheet in the oven and preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit).
11. When the oven and baking sheet are heated up, remove the sheet and place it on the stove, for example.
12. Carefully slide the parchment paper (with the rolls on it) onto the hot baking sheet.
13. Turn the oven down to 225 degrees Celsius (437 degrees Fahrenheit) and put the baking sheet back in the oven.
14. Let them bake for about fifteen minutes until they have a lovely color.
15. Remove the well-baked sourdough rolls from the oven and let them cool on a wire rack.