Sourdough Rye Bread Rolls
This delicious sourdough rye rolls recipe use a 50:50 mix of rye flour and plain flour. Combined with the unmistakeable taste of sourdough these rolls are some of the tastiest you can make.
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Makes: 6 rolls
| Ingredients For the starter
For the refreshment
For the rolls
|
Instructions
Make the starter
- Mix the rye flour and water in a large bowl. Cover and place in a warm place for 36-48 hours.
Refresh the starter
- Add the rye flour and water to the frothy starter. Mix well, cover and leave in a warm place for 24-48 hours.
To make the rolls
- Place the flours and salt in a large bowl. Mix well.
- Weigh out the starter and the water. Mix well, then add to the flour. Mix to a soft dough.
- Place the dough on a very lightly floured surface and knead the dough for 10 minutes.
- Form the dough into a ball, place into a lightly-oiled bowl, cover and leave in a warm place to allow the dough to double in size.
- Turn the dough out, knock it back and knead for 5 minutes.
- Split the dough into 6 equal pieces and make each piece into a smooth ball.
- Flour a surface, take a piece of dough and press it out to about 6" (15 cm) long. Use a rolling pin to shape the dough into a rough 6" (15 cm) square.
- Fold the top third of the dough down and the bottom third up over the top third. Turn the dough over so the seam is underneath. Perform steps 7 and 8 a total of 3 times.
- Tuck the ends of the roll underneath to neaten them up then roll the dough gently to form a cylindrical shape.
- Place the roll on a floured baking sheet. Repeat steps 7 to 10 with the remaining pieces of dough.
- Cover the rolls with oiled plastic film or place the tray in a large plastic bag. Put in a warm place to allow the rolls to prove.
- When the rolls have approximately doubled in size put 3 or 4 diagonal slashes into the top of each roll.
- Bake at 200°C/395°F fan oven, 230°C/440°F conventional oven for 15-20 minutes.
- Allow to cool on a wire rack.
Notes
Leave at least 1½" (4 cm) between each dough roll on the baking tray to give them room to expand.
These rolls are much lighter than a bread made only with rye flour. For a more detailed description of making the sourdough rye starter click here.
Place any leftover starter in a jar with a loose-fitting lid and store in the 'fridge. Feed from time to time with equal volumes of rye flour and water.
Weighing the starter and water gives more control over the ratios of the ingredients in your dough and is always recommended.
These rolls are much lighter than a bread made only with rye flour. For a more detailed description of making the sourdough rye starter click here.
Place any leftover starter in a jar with a loose-fitting lid and store in the 'fridge. Feed from time to time with equal volumes of rye flour and water.
Weighing the starter and water gives more control over the ratios of the ingredients in your dough and is always recommended.
