Sourdough Dinner Rolls

~ Tandy

When Angie shared her recipe for sourdough German brötchen I knew I had to make them. I was not so happy with my shaping the first time I did so. But, I made these sourdough dinner rolls a second time and loved how they turned out. I buy rye flour from a plastic free grocer, in small quantities, so that it is always fresh. A good tip is to keep it in the freezer if you buy bulk, to keep it fresher for longer. If you do this, make sure it is at room temperature before you start your recipe.

Sourdough Dinner Rolls
Sourdough Dinner Rolls

Skip ahead to the recipe for Sourdough Dinner Rolls

The ideal way to travel

If money were no object I know how I would travel when we go overseas. And, in case you could not guess, it would be business class. Dave and I have flown business class several times on British Airways thanks to our air miles. I have no need to upgrade from that to first class. Business class is the ideal way to travel as far as I am concerned. And my main reason for saying that is because you get a lie flat bed to sleep on. That is all that I need when we do an overnight flight. But, the likelihood of me winning the Lotto is not that great. And without that, I am not sure when next I will experience a decent sleep on a plane. So for now, we will have to make do with poor sleep on our flights.

Leaving a sour taste in my mouth

I thought that flight prices had reached their zenith when we could finally fly again after Covid. Airlines started charging more, but still a fair price for tickets. How wrong could I have been! The war in Iraq resulted in a 66% increase in our flight costs. I had budgeted the cost with an economy comfort seat to and from Europe. This gives us extra leg room and recline, and makes it slightly easier to sleep. But, when it came time to book we decided to sit in economy on the way back. This was a slight ‘saving’ on the ticket price, even though we were paying more! And from now until we book our next lot of tickets, I am not even looking at flight prices! Have you had the same shock with the fuel prices?

Take a look at this inspiring recipe for ♥ Sourdough Dinner Rolls ♥ from Lavender and Lime #LavenderAndLime Share on X

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Sourdough Dinner Rolls

The timing for these depends on when you start the process
Recipe Category: Bread
Makes enough for: 8 rolls
All Rights Reserved: Adapted from Angie's Recipes

Ingredients

  • 370 g bread flour, plus extra for dusting
  • 270 mls water
  • 100 g rye flour
  • 60 g active starter
  • 20 g olive oil
  • 10 g fructose
  • 10 g fine salt

Method

  • Place the bread flour, water, rye, starter, oil, and fructose into a stand mixer bowl
  • Use a dough hook to bring the dough together and then knead for one minute
  • Add the salt and knead for 10 minutes
  • Turn the dough out and shape into a ball, then palce into the bowl, seam side down and cover
  • If done in the morning leave the dough to prove until doubled in size
    or
    If done in the afternoon / early evening, place the bowl into the fridge overnight, then remove from the fridge and leave it to prove until doubled in size
  • Turn the dough out and divide into 8 pieces weighing 100g each *
  • Roll each piece into a ball, then roll each ball into a sausage shape
  • Use a rolling pin, and with the shortest edge facing you, roll to 5mm thick
  • Then roll the dough upwards as tightly as possible (like you would do with a Swiss roll)
  • Dust the entire roll with flour, then place the shaped dough seam side down onto a lined baking tray
  • Repeat with each piece of dough, pulling the baking paper up between each roll like a fan, to provide support for the sides
  • If done during the day, cover with a towel and leave to prove until nearly doubled in size
    or
    If done in the late afternoon / early evening, place the tray into the fridge overnight to prove
  • If left in the fridge overnight, remove from the fridge and set aside for 30 minutes in a warm place
  • Preheat the oven to 240° Celsius
  • When the oven is heated, slash the rolls along the length then place the tray into the oven and reduce the temperature to 220° Celsius
  • Bake for 20 minutes, remove the tray from the oven and place the rolls onto a wire rack to cool completely

Notes

* you can make bigger rolls weighing 200g each if you want to use them for lunch boxes
See the links below for blog posts I published on July 9:

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

24 thoughts on “Sourdough Dinner Rolls”

  1. i don’t eat much bread but when i do, i like to eat sourdough. I bet these are good. We don’t do much flying these days. Covid seemed to shut down our wishes to get on a plane 🙂 But i would love to fly business class some day…
    sherry https://sherryspickings.blogspot.com/

    Reply

  5. I like to make rolls but I use yeast. Flights have become very expensive. My flights to Paris economy class were expensive. Business is ridiculous and I can’t justify the cost for holiday purposes. It’s cheaper to take a day flight to Munich or Amsterdam and sleep over before traveling in to somewhere else. I did this to Paris and arrived fresh.

    Reply

  7. Your dinner rolls looks great Tandy, and have given me a new challenge to try. I would love to see a photo of them all lined up on the tray before baking. I need to get back to sourdough baking with gusto with it being Winter. I’ll also check out Angie’s recipe. Oh yes, the cost of fuel here has been exorbitant, but settling down now, who knows for how long. We have travelled business class once, before the fuel crisis, through a travel agent who gave us an amazing deal. It certainly is great to have a flat bed to lie down on, and the food is amazing.

    Reply

    1. I am sure if you go to France, business class would be amazing! Angie has pictures of the process if I remember correctly. I did not take any as my blog is too full as it is 🙂

      Reply

  9. Yes, business or at least Premium Economy is a must for me on long haul flights, as I am tall. I am hoping to get to Italy in the fall and I’m dreading what the cost might be. Right now I’m afraid to look!

    Reply

  10. These are BEAUTIFUL! Bakery shop quality. I can almost taste them. I have no luck whatsoever with sourdough. I have tried it repeatedly, and it never works out for me.

    Reply

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