These simple sourdough rolls are perfect for dinner or making sandwiches. If you are not ready for artisan loaves, give these a try! They freeze well too,
- 7 oz. of thick liquid pourable starter (1 1/4 cups)
- 13 oz white bread flour (2 1/2 cups to 3 cups)
- 6.5 oz of water (3/4 cup plus 1 tablespoon)
- 1/2 teaspoon of sugar
- 1 1/2 teaspoons of salt
- 1/2 teaspoon of yeast
- Combine the starter, flour, water, and sugar in a large bowl. Stir to combine. The mixture should be a slightly sticky dough. Cover and allow to rest for about 20-40 minutes.
- Add the salt and yeast on top of the dough, and transfer it to whatever you are using to knead. If using a bread machine, set it on the dough cycle. For a stand mixer, set it on low about 5 minutes. If kneading by hand, knead for about 10 minutes (with a 5 minute rest halfway) without adding any additional flour. Check the consistency of the dough after few minutes of kneading. It may seem sticky, but should clear the sides of the bowl. If it seems very wet, add more flour a few tablespoons at a time.
- When the dough is kneaded, cover it and put in in a warm place to rise between 60-90 minutes. If using the bread machine, let it complete the cycle and leave it in the machine a bit longer.
- When the dough has completed its first rise, dump it onto the counter or a cutting board. Prepare a baking sheet with parchment paper or oil and flour. Dust the top of the parchment with cornmeal. Divide the dough into 8 equal pieces. I use a scale and aim for a tad over 3 ounces for each.
- Shape the pieces into rolls by pinching the bottoms. Place on the cornmeal dusted parchment. Rub the tops with flour. Slash, if desired, using a lame or sharp knife. Cover with heavily greased plastic wrap 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 an empty baking sheet on the lower rack to get hot while the over heats.
- When the oven has heated and the rolls are risen, pour 1 cup of water on the hot baking sheet to create steam. (It may buckle, this is ok.). Place the rolls inside and bake for 17-21 minutes, until browned outside. Cool rolls on wire rack.
Start with the lesser amount of flour and increase it if the dough is too wet.
If you are using all purpose flour, you will need the greater amount of flour, or even a little more.
To freeze the rolls, allow to cool completely then place in a plastic bag for up to 2 months. Defrost 1 minute per roll on the DEFROST setting in the microwave.
Keywords: sourdough rolls, crusty sourdough rolls, sourdough dinner rolls