I so loved the texture of my crown sourdough challah that I used the recipe as a base for these sourdough rolls. These lasted a few days as it was only Dave and I enjoying them over our December break.
Head straight on to the Recipe For ♥ Sourdough Rolls ♥
Sourdough Rolls
Flashback to 2020, when the world was locked down, and everyone started baking bread. Well, it feels like the trend has started all over again. Every day on my Threads feed there are plenty of people baking sourdough. I am always so pleased when I see new people experimenting with what is my favourite way to bake bread. But, I am a lazy sourdough baker, and only bake during my summer holidays. This summer was no different, and I played around with a few recipes. These sourdough rolls was one of them. I also did a reel of my no knead sourdough bread. That takes three days to go from flour and starter, to baked bread. But the time is mostly spent with the dough doing its own thing. This enriched dough recipe is fairly similar. The idea is to ferment the dough for as long as possible.
Fermentation and gut health
This year, my studies have led me into microbiomes. These are the cornerstone to good gut health. Fermentation introduces probiotics into the gut. These beneficial bacteria promote a diverse microbiome field, and improve both digestion, and our general health. Sauerkraut is one of the most easily made fermented foods, together with kimchi. However, commercially made ones may not be fermented properly to give you the beneficial lactobacillaceae you need. When you allow sourdough to ferment, the naturally occurring lactobacillaceae and yeasts aid the leavening process of your dough. It also produces lactic acid which is what gives your bread the sour taste. This process makes the bread easier to digest, and even people who have issues with digesting gluten find they can eat sourdough bread. If you do not want too sour a taste, discard the hooch that forms on top of your starter, before feeding it.
Take a look at this inspiring recipe for ♥ Sourdough Rolls ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Sourdough Rolls
Ingredients
Day 1:
For the starter:
- 35 g active sourdough starter
- 35 g water
- 35 g bread flour
For the rolls:
- 500 g bread flour, plus extra for dusting
- 185 g water
- 40 g honey
- 2 eggs
- 10 g fine salt
- 40 g canola oil, plus extra for greasing
Day 2:
To bake:
- milk to glaze
- shichimi togarashi for sprinkling
Method
Day 1:
For the starter:
- Place the starter, water and flour into a stand mixer bowl and whisk to combine
- Cover and leave to activate for 4 hours
For the rolls:
- Add the flour, water, honey, and eggs to the starter and use a dough hook to mix until the dough just comes together
- Cover and leave to rest for 30 minutes
- Sprinkle the salt on top of the dough, add a quarter of the oil and mix with the dough hook until the oil is absorbed
- Continue to do this with the rest of the oil, adding a quarter at a time until the oil is well mixed into the dough
- Knead for 10 minutes then remove the dough from the bowl
- Lightly oil the bowl, tip the dough back into the bowl and lightly oil the top of the dough
- Cover and leave to prove for 4 hours
- Place into the fridge overnight
Day 2:
- Remove the dough from the fridge, bring up to room temperature before turning out onto lightly floured work surface
- Divide into 12 x 80g portions and roll each portion into a tight ball
- Place seam side down and cover with lightly oiled cling wrap
- Set aside for 10 minutes to rest
- Roll each ball into a sausage shape until 20cm long
- Roll into a snail shell shape, tucking the 'tail' underneath
- Once shaped, place onto a floured baking tray
- Cover with the oiled cling wrap and leave to prove for 4 hours
- Preheat the oven to 180° Celsius
- Glaze the top of the dough with milk, sprinkle shichimi togarashi over the top and place into the oven
- Bake for 25 minutes then remove from the oven
- Place the rolls onto a wire rack to cool completely before cutting
See the links below for blog posts I published on May 6:
- 2022: Yuzu Angel Food Cake
- 2020: April 2020 Showcasing In My Kitchen
- 2019: Baked Paella Rice
- 2018: Believe In Me
- 2015: May 2015 Showcasing In My Kitchen
- 2013: Sourdough Ciabatta
- 2011: Five Fruit Marmalade
Oh Tandy, aren’t we all into the gut biome these days – I am just finishing eight days of ‘lectures’ on the topic in natural medicine in the States. All the stuff we did not know when I studied traditional medicine way back!!! Now, coming from Northern Europe I have eaten sauerkraut non-stop all my life and now prefer kimchee – so here again we are on the same stomping ground. Being ‘my age’ what frightens me the most is that a ‘healthy gut’ supposedly is vitally important in keeping dementia at bay! But > going to your recipe > I may not be copying it at the moment but shall pass it on to others who do – thank you muchly 🙂 !!!
I have learnt that American gut health issues are quite unique! And I am sure your gut is way healthier from having grown up eating fermented food 🙂
These look great Tandy. I am an extremely lazy 12 hours in the fridge overnight and no kneading kind of bread baker 🙂 Good on you for making these.
sherry
I usually go for that ‘method’ as well 😉
These rolls look fantastic! I like the spiced seed topping.
Thank you so much!
Stunning! I adore sourdough but have had poor luck maintaining a starter. I keep telling myself to just try it again… But haven’t worked up the courage. This is a helpful push!
I wish you luck!
They look so perfect!
Thank you!