Sourdough Crusty Rolls

This is yet another great use of a sourdough starter. This recipe gets a little help from regular yeast, but yields all that great flavour that you’re used to getting from sourdough. I really like it because it also has a touch of sweetness that reminds me of the “Sticky Buns” that my Great-Grandmother used to make.

Try it as a dinner roll with our Churned Butter, for your favourite sandwich, or as a hamburger bun for our Best Burger Ever recipe.

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Prep Time 30

Cook Time 20

Proofing 2 30

Total Time 3 20

Servings: 8

Course: Beautiful Breads

Cuisine: Healthy

Calories: 191

Ingredients Equipment Method Notes

Ingredients

2 1/2 cups bread flour
1 cup sourdough starter
200 ml water
1/2 tsp sugar
1 1/2 tsp Kosher salt divided
1/2 tsp active dry yeast
1 tbsp cornmeal
1 tbsp olive oil
1 cup water for steam

Equipment

stand mixer
tea towel
large spoon
dough cutter
large baking sheet
parchment paper
small metal baking dish
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Measure and separate all ingredients.

Bring it Together

Remove the bowl from the stand mixer. Add sourdough starter, flour, sugar, and water to the bowl of a stand mixer. Mix ingredients thoroughly with a large spoon until a sticky ball of dough is formed. Cover with a tea towel and allow to rest at room temperature for 30 minutes.
Place the bowl back onto the stand mixer and sprinkle the dough with 1 tsp of salt and the active yeast. Use the dough hook and knead the dough for 5 minutes at low speed. Remove the bowl from the mixer, cover, and place in a warm area (approximately 80-90 degrees) for 90 minutes. This is the first rise.
Remove the dough and place on a lightly floured work surface. Use a knife or dough cutter to separate the dough into eight equal pieces. Loosely form the dough into balls and place on a large, parchment-lined baking sheet that has been dusted with cornmeal.
Lightly rub the tops of each roll with a small amount of olive oil. Cover with plastic wrap and let rest at room temperature for 30 minutes. This is the second rise.
Preheat the oven to 425 degrees F, placing an empty, small metal baking dish on the bottom rack while heating.
At the end of the second rise and once the oven is heated, remove plastic wrap from the rolls and sprinkle with Kosher salt. If preferred, slash the top of the rolls with a sharp knife.
Pour the extra 1 cup of water into the empty baking dish to create steam. Leave the rolls on the parchment-lined baking sheet and place in the oven. Cook for approximately 20 minutes until browned and crusty. Remove from oven and set on a wire rack to cool.

Notes

Don’t fret if you don’t have a stand mixer for this recipe. You can always knead the dough by hand, just double the time to 10 minutes.
The cooking time for this bread will depend significantly on the temperature of your oven. To avoid overcooking, check the rolls regularly (especially near the end of the baking) and adjust the cooking time accordingly.

Sourdough Crusty Rolls