SOURDOUGH ROLLS

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.