Sourdough Dinner Rolls

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The timing for these depends on when you start the process

Recipe Category: Bread

Makes enough for: rolls

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