Monday, July 28, 2014

Crusty Sourdough Rolls

Summer brings more sandwiches on our menu. I buy a lot more of my bread in the summer. Between my reluctance to heat up the kitchen and just the time savings, it often seems easier to throw a bag of rolls in the cart.

But if I have the time, my husband sure enjoys my own homemade rolls.

I've been searching for a good crusty roll - one that will stand up to a pile of toppings without smashing into a wad. The perfect roll, in my opinion, is slightly chewy, with a nice browned crust and firm interior. And of course, as sourdough fanatics, we think the flavor of sourdough is the perfect compliment to a great burger or pork barbeque. This roll has been my go-to recipe this summer.

  
Crusty Sourdough Rolls
Makes 2 dozen rolls

5 cups whole wheat flour (or white if you prefer)
2 T vital gluten (optional)
4 T honey
4 tsp salt
4 T oil
2 cups active sourdough starter
4 eggs
1 1/2 cup water
Sesame or poppy seeds for garnish

Mix all ingredients together. Allow to rest for 20 minutes. Add more flour if too sticky but avoid too much flour as it will make a dryer bread. Knead for five minutes. Allow to rise for about four hours or until doubled in size. Divide dough into 24 pieces. Form into rolls and place on greased baking sheet. Cover and allow the rolls to rise several hours until double. Brush rolls with beaten egg and sprinkle sesame seeds or poppy seeds for garnish. Slit tops of rolls immediately before baking. Bake at 425 degrees for 15 minutes. Don't under-bake. A nicely browned crust boosts the flavor.




15 comments :

  1. Oh, Gina, I want to try these. We have been enjoying sourdough so much! I feel more free since school is finished, but not getting baking done like usual! These look great!

    ReplyDelete
    Replies
    1. I'm glad I'm not the only one!
      Gina

      Delete
  2. how would i make sourdough starter?

    ReplyDelete
    Replies
    1. At the top of the page on the "sourdough" tab is all the information you need to start and maintain a sourdough starter.
      Gina

      Delete
  3. Hello Gina,

    I was out and about in blogland and found your blog. I am really enjoying your posts and reading all your recipes. I am adding you to my blog reading list.
    Blessings,
    Mrs.B

    ReplyDelete
  4. I tried your recipe and the rolls turned out so yummy!! Your starter must be really robust though mine took way longer to double. Also 5 cups of flour was to much I had to add some moisture to the dough. But once I got everything risen and baked these were so good. My kids devoured there rolls.

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  5. oooooh, I need to try these. I just commented on your zucchini post about the yeast rolls I make for burgers, but I love this as an idea for my sourdough. I rotate between bread and crackers to keep my sourdough healthy. I'll add these buns to the mix!

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  6. So I did a quick Google search looking for a good recipe for Crusty Sourdough Rolls and your site popped up!! What a blessing!! Not only did I find a recipe (that is now in its second rise almost ready for the oven) but a beautiful and uplifting blog. I'm excited to now subscribe and following your adventures and share mine as well. Thanks for taking the time to share, teach and inspire. I look forward to what comes next 😍 Dana

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  7. your recipes look great! (I'm still hoping you shared/ will share your sourdough cinnamon rolls?!) I'm noticing that most of your recipes have honey- is it necessary to the recipes? I am following the trim healthy mama plan right now, so honey and sugar are no nos... just wondering if i can leave it out of most of these without a problem?

    ReplyDelete
    Replies
    1. Jessica -
      I add sugar to help the yeast grow - but I don't think it is necessary. I know that a number of THM women use my sourdough recipes and have adapted them for their diet. I should ask them what changes they have made.
      Happy Baking,
      Gina

      Delete
  8. Hello! I was wondering if the eggs and water go in the dough or if those are for the egg wash before they bake. That seems like a lot of egg wash but I just wanted to check. :)

    ReplyDelete
    Replies
    1. Sorry about the confusion. All the eggs and water go in the dough. I didn't list the egg wash in the ingredients.
      Gina

      Delete
  9. These look fantastically delicious. I want to make these for thanksgiving dinner. How large are the rolls if divided into 24 pieces, or the weight. I want to make small rolls for the bread basket. Thanks in advance for your reply!

    ReplyDelete
    Replies
    1. These are the size of what I would consider a small sandwich roll - such as the rolls that are sold by the dozen at the store. I would divide them into smaller rolls for a dinner roll.
      Happy Baking,
      Gina

      Delete
  10. I love this recipe!! Amazing flavor, light and fluffy, great crust, and I have never had to use vital gluten. I didn't believe at first that 5 minutes of kneading would be enough, but these couldn't be more perfect. Thank you for sharing!!

    ReplyDelete

I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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