Sourdough rolls are a classic favorite for their tangy flavor and tender texture. Made from a sourdough starter, these rolls offer a delightful blend of crisp crust and soft, airy interior. Here’s a comprehensive guide to making sourdough rolls, from preparing your starter to baking these delicious treats.
- Preparation: 30 minutes to 1 hour (mixing ingredients and allowing the dough to rest).
- First Rise: 1 to 2 hours (until the dough has doubled in size).
- Shaping: 15 to 30 minutes (forming the dough into rolls).
- Second Rise: 1 to 2 hours (until the rolls have puffed up).
- Baking: 20 to 30 minutes (depending on your oven and the size of the rolls).
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Ingredients
For the Sourdough Starter:
- 1/2 cup (120 ml) active sourdough starter (fed and bubbly)
- 1/2 cup (120 ml) warm water
- 1/2 cup (60 g) all-purpose flour
For the Rolls:
- 1 cup (240 ml) warm water
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) sourdough starter (active and bubbly)
Instructions
1. Prepare the Sourdough Starter:
If you don’t already have a sourdough starter, you’ll need to create one. Combine 1/2 cup of active starter, 1/2 cup warm water, and 1/2 cup of flour in a bowl. Mix until smooth and let it sit at room temperature for about 8-12 hours or until bubbly and doubled in size.
2. Make the Dough:
In a large mixing bowl, dissolve the sugar in warm water. Stir in the melted butter and egg. Add 1 cup of the active sourdough starter and mix well. Gradually add the flour and salt, stirring until a sticky dough forms.
3. Knead the Dough:
Turn the dough out onto a floured surface. Knead it for about 8-10 minutes, or until it becomes smooth and elastic. The dough should be slightly tacky but manageable. If it’s too sticky, add a bit more flour, a tablespoon at a time.
4. First Rise:
Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size. The time may vary depending on the strength of your sourdough starter and ambient temperature.
5. Shape the Rolls:
Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them on a greased or parchment-lined baking sheet, spacing them about 1 inch apart.
6. Second Rise:
Cover the shaped rolls with a damp cloth or plastic wrap and let them rise for another 30-45 minutes, or until they have puffed up and are touching each other slightly.
7. Preheat the Oven:
While the rolls are rising, preheat your oven to 375°F (190°C).
8. Bake the Rolls:
Once the rolls have risen, place them in the preheated oven. Bake for 20-25 minutes, or until the rolls are golden brown on top and sound hollow when tapped.
9. Cool and Enjoy:
Remove the rolls from the oven and let them cool on a wire rack. Brush them with a little melted butter if desired for extra flavor and a soft crust. Enjoy them warm or at room temperature.
Tips for Perfect Sourdough Rolls
- Starter: Ensure your sourdough starter is active and bubbly for the best results. Feed it regularly and use it when it’s at its peak.
- Kneading: Proper kneading is crucial for developing the dough’s gluten, which helps create a nice texture in the rolls.
- Rising: Allow adequate time for rising. If your kitchen is cool, the dough may take a bit longer to rise.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag.
