Sunday, March 7, 2021

Crusty Sourdough Rolls

These sourdough rolls are crusty and chewy using just a small amount of yeast and some steam in your oven. They are great as dinner rolls and a simple way to use your sourdough starter.

They are easy to make, and even better, my husband continues to tell me they're awesome, and I'm sure your family will think so as well.

If you are used to baking artisan sourdough, the dough will probably seem very dry to you. Since it is being formed into rolls, and needs to keep its shape, the texture is more like a traditional bread dough.

1 1/4 cups thick liquid pourable sourdough starter
2 1/2 to 3 cups all-purpose flour or bread flour (I used 3 cups)
3/4 cup plus 1 tablespoon water
1/2 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon yeast

Combine the starter, flour, water, and sugar in a large mixing bowl. Stir to combine. The mixture should be a very slightly sticky dough. Cover and allow to rest for about 30-40 minutes. 

(pro tip - turn on oven to 400 degrees for 1 minute and turn off - set dough inside oven to rise).

Add the salt and yeast on top of the dough, and using the dough hook on your stand mixer, set it on low and run it about 5 minutes. If kneading by hand, knead for about 10 minutes (with a 5 minute rest halfway) without adding any additional flour. The dough should not be sticky, should not cling to the sides of the bowl and form easily into a ball. If it seems too sticky add more flour a few tablespoons at a time.

When the dough is kneaded, cover it with some cling wrap or a clean kitchen towel and put in in a warm place to rise for about 90 minutes or until dough has nearly doubled in size. 

When the dough has completed its first rise, remove the dough from the bowl and place it onto a lightly floured counter or a cutting board. Prepare a baking sheet with parchment paper or oil and flour. Dust the top of the parchment with cornmeal and divide the dough into 8 equal pieces. 

Shape the pieces into rolls by rolling into balls and pinching the bottoms together. Place on the cornmeal dusted parchment and rub the tops with flour. Slash, if desired, using a lame or sharp knife. Cover with clean dish cloth and allow to rise again at room temperature for 30-45 minutes.

Towards the end of the rising time, preheat your oven to 450 degrees. Place one rack in the center, and one in the lower middle area. Place a roasting pan with water in it on the bottom rack.

When the oven has heated and the rolls are risen, place the rolls inside and bake for 17-21 minutes, until browned outside. Cool rolls on wire rack.

Cooks notes -

  • To reheat rolls preheat oven to 350 and heat rolls for 5 minutes. 
  • Rolls freeze very well. Place room temperature rolls into a zip-top bag and freeze for up to 2 months. Defrost 1 minute per roll on the defrost setting in the microwave.

Recipe adapted from Heart's Content Farmhouse


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