Breads
Sourdough Rolls
Makes 18 rolls
Sourdough Rolls
Makes 18 rolls
Perfect for dinner rolls, small sandwiches, or alongside all of the fixings at a BBQ, these sourdough rolls will be sure to please.
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
Ingredients
- 1½cups warm water (105°F to 110°F)
- 1cup whole wheat flour
- 1cup bread flour, plus more as needed
- 2¼teaspoons dry active yeast (1 standard packet)
- 1teaspoon kosher salt
- 1cup Sourdough Starter (preceding recipe)
- ¹∕³cup cornmeal
Preparation
- 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.
