Sourdough Dinner Rolls
How to make delicious Sourdough dinner rolls, easy step by step simple instructions from start to finish.
Ingredients
Method
- The Poolish:
- 100g / 3½ oz Strong white bread flour
- 100g / 3½ oz Filtered of bottled water
- 100g / 3½ oz Sourdough starter
- The main bread recipe:
- The poolish that was made previously
- 550g / 19½oz Bread flour
- 250g / 8.8oz Milk, (full or half fat)
- 1 Medium size egg (beaten)
- 30g / 1oz Sugar
- 20g / 1½ tbls vegetable oil or softened butter
- 8g / 1tsp Salt
- Start the recipe by making up the poolish or sponge, by adding all of the poolish ingredients to a bowl, give them a good mix, cover the bowl allow to develop over several hours until it is bubbly (4 to 6 hours).
- After the poolish is active and bubbly you can make up the main bread recipe.
- Add the milk, sugar, beaten egg, and oil, to the poolish and mix well, set it aside for a moment.
- To a larger bowl add the flour and mix in the salt, make a well in the centre and add the poolish mixture to the bowl.
- Mix the ingredients together until you have a shaggy sticky dough.
- Clean down the sides of the bowl with a spatula, and the cover the bowl and set the timer for hour.
- When the hour is up turn the dough out onto a slightly wet work surface, and with wet hands turn and fold the dough until it is smooth, this should only take about 1 minutes.
- Place the dough back in the bowl, cover and allow it to prove and rise for 9 to 12 hours at room temperature, usually overnight.
- After the time has passed, you need to grease a suitable baking tin see video for tin dimensions with butter, and set it aside, you also need a strip of oiled clingfilm slightly longer than the tin you are using.
- Your dough should now be well risen, so turn it out onto a floured surface and knock it back, this means push all of the gas out of it, and roll it into a dough ball.
- Dived your dough into 12 equal pieces, these should be 100g/3½oz each, roll each piece into small dough balls and neatly place them in the baking tin, 3 across and 4 down.
- Loosely cover the doughballs with the oiled clingfilm, and place in a warm spot until they rise above the top of the tin, this normally takes around 2 hours.
- Once they have risen, preheat your oven to 180°C / 355°F or Gas mark 4.
- Once the oven is up to temperature place the rolls in the centre of the oven and set your timer for 16 minutes, turning the tin halfway through will ensure even baking.
- Once the time is up, remove from the oven, and allow to rest for 5 minutes, then remove the rolls from the tin (see video how to do this) and place on a wire rack to completely cool.
- Enjoy
Equipment & products used in my kitchen
