Perfect for dinner rolls, small sandwiches, or alongside all of the fixings at a BBQ, these sourdough rolls will be sure to please.
1½ cups warm water (105°F to 110°F)
1 cup whole wheat flour
1 cup bread flour, plus more as needed
2¼ teaspoons dry active yeast (1 standard packet)
1 teaspoon kosher salt
1 cup Sourdough Starter (preceding recipe)
¹∕³ cup cornmeal
Nutritional information per roll:
Calories 67 (3% from fat) / Carb. 14g / Pro. 3g / Fat 0g / Sat. Fat 0g / Chol. 0g / Sod. 129mg
Calc. 3mg / Fiber 1g
Put the water, flours, yeast and salt into the blender jar. Select Speed 4 and press Start. Blend until smooth, about 30 seconds.
Transfer the batter to a large mixing bowl. Add the Sourdough Starter and stir to combine. Add more bread flour and knead with floured hands until dough comes together into a smooth ball. Cover with plastic wrap and allow to rest for 2 hours.
Sprinkle the cornmeal onto a rimmed baking sheet; reserve.
Transfer the dough to a lightly floured work surface. Cut the dough into 18 pieces of equal size and roll into smooth rounds. Place on the cornmeal-dusted baking sheet, cover with plastic wrap and allow to rise for 1 hour.
Preheat oven to 450°F with the rack in the middle position.
Once the dough is ready, bake until the tops of the rolls are nicely golden, about 20 minutes.
Allow to cool for a few minutes before serving.