Description
These soft and airy sourdough rolls are the perfect addition to any meal. With a chewy crust and a light, fluffy interior, they are made with simple ingredients and long fermentation for the best flavor.
Ingredients
Units
Scale
- 400 g bread flour
- 280 g water
- 120 g sourdough starter (active and bubbly)
- 8 g sea salt
Instructions
- Feed Your Starter: Feed your sourdough starter 8-12 hours before using. Ensure it’s active and bubbly before adding to the dough.
- Mix & Bulk Fermentation: Mix all ingredients together until a shaggy dough forms. Let ferment at room temperature for 6-10 hours, until puffy and doubled. Perform a few sets of stretch and folds if possible.
- Cold Proof: Cover the dough and refrigerate for 12-36 hours to develop flavor.
- Shape Rolls: Lightly flour a surface and divide the dough into 9-10 equal pieces. Shape into round rolls by pinching the edges under. Place in a greased baking pan.
- Final Proof (Optional): Let the rolls rest for 1-2 hours at room temperature until slightly puffy.
- Bake: Preheat oven to 350°F (175°C). Bake for 30 minutes until golden brown.
- Cool & Serve: Let cool slightly before serving.
Notes
- Longer fermentation = better flavor. Cold proofing for at least 24 hours enhances taste and texture.
- Flour choice: Bread flour gives a chewier texture, while all-purpose flour creates a softer roll.
- Serving Suggestion: Enjoy warm with butter, as sandwich rolls, or alongside soups and stews.
Nutrition
- Serving Size: per roll
- Calories: 140 kcal
- Sodium: 150mg
- Fat: 1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g