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.