Sourdough rolls

Sourdough rolls

It's a special feeling to take your first successful sourdough rolls out of the oven, and they certainly won't be the last once you've discovered the fantastic baking properties of sourdough. The rolls are crispy, airy, delicious, and perfect alongside morning coffee with butter and a slice of cheese.


You can bake sourdough rolls on a regular baking sheet, but they rise best when baked on a baking steel, resulting in a crispy exterior and moist interior. The rolls can last longer than yeast bread as they're made with sourdough, and they freeze well, allowing you to always have one ready from the freezer.


Ingredients

12-14 rolls

  • 50 g whole grain spelt flour
  • 100 g fine wheat flour
  • 250 g wheat flour
  • 340 g room temperature water
  • 180 g ripe sourdough starter
  • 13 g fine salt
  • Neutral-flavored oil

Instructions

Mix the flours and water in a bowl one hour before the sourdough is ready for baking. There's no need to knead, just stir to combine.

Once the sourdough is ready, mix it in. Add the salt once the sourdough is incorporated. Mix the dough until it's homogeneous.

Transfer the dough to a plastic container or bowl greased with a thin layer of neutral-flavored oil.

Now, the dough needs to be folded: Lift the dough up and fold it over itself. Do this four times so the dough is folded on all four sides.

Repeat the folds five more times with these intervals: 15 minutes, 15 minutes, 30 minutes, 30 minutes, 60 minutes.

Let the dough rise until it's increased by about 50 percent. The rising time depends on the temperature and your sourdough.

Once risen, put the dough in the refrigerator for 12-24 hours.


Place a baking steel on a rack in the upper half of the oven and preheat to 230 degrees Celsius. Let the oven and baking steel heat up for 45-60 minutes.

Turn the dough out onto a clean surface. Use a dough cutter to divide the dough into rolls and place them on parchment paper. Wet your hands and dough cutter to prevent the dough from sticking.

Bake the rolls for about 20-25 minutes until they're crispy and golden brown.

Let them cool on a rack and store them in an airtight container.


Tip: If desired, you can bake the rolls with steam for the first half of the baking time. This allows the dough to develop further before the crust sets.

← Older Post Newer Post →

Recipes

RSS
Pizza with Parma ham, burrata, and pesto

Pizza with Parma ham, burrata, and pesto

You can never go wrong with salty Parma ham, creamy burrata, and fresh pesto. Here, it works fantastically well with the classic combination of tomato...

Read more
Potato pizza with vendace roe and green asparagus

Potato pizza with vendace roe and green asparagus

The normally humble potato pizza has been upgraded here with both vendace roe and green asparagus. Out of season, you can replace the roe with...

Read more

Modtog tips & trick direkte i din indbakke