Sourdough Rolls

Sourdough Rolls are the best for sliders or mini sandwiches if you want the crunchy and chewy bread!

We made sliders for the Super bowl, and honestly I don’t love those Hawaiian rolls, they are too soft and too sweet. These Rolls were perfect for the sliders. They would be good for dinner, soup and so much more!

I’m definitely in my sourdough era and I’m loving all the different things I’m finding that I can add this into. The flavor on these bad boys are unmatched.

Sourdough Rolls

Ingredients

300 g active sourdough starter
650 g warm water
50 g olive oil
1000 g bread flour
20 g fine salt

Sourdough Rolls

Directions

Mix together stir together start, olive oil and warm water. Then slowly mix in flour and salt until well mixed. I used my stand mixer the Ankarsrum with the dough hook.
Once mixed, put the dough in a greased (I used olive oil) straight edged container, cover with saran wrap or a lid.
Every 15 minutes do the stretch and folds, and do this 4 or 5 times. When I finish doing the stretch and folds, I cover and put in a cooler room or the garage and let it rise over night, this weekend I did 9 hours. It totally depends on your room temperature. They say to wait until it doubles in size, I honestly don’t wait until it’s doubled, the cooler temperature slows the rise.
The next morning, I split into 2.5 oz sized rolls. I get the shape by creating a cup with my hand and roll it on the counter until a ball forms and tight skin on top. Then I place under a tea towel, then let it sit and rise about double the size.
Once it’s doubled then I preheat the oven 475 degrees Fahrenheit. I put a dish in the bottom of the oven and fill it with ice to create steam in the oven.
Then score the top and bake for 20 to 30 minutes or until golden brown.
Allow to cool on a cooling rack.