These Sourdough bread rolls are an excellent option to serve as a filling accompaniment to any food. They have a lovely exterior crust but are soft and fluffy inside.
They’re also simple to prepare since they’re not kneaded! Making the dough isn’t the most challenging thing; however, it’s good to take time away from the more tedious aspects of cooking.
How to Create Sourdough Rolls
The baking of bread has always been a favorite pastime of mine. Recently, I’ve been working hard to improve my sourdough skills. It’s hard to beat the scent of freshly baked bread sourdough.
The bread is fantastic for me. The combination of flour with salt, water, and sourdough starter ends in a unique product that blows my mind each time! It is made with a few ingredients, yet it yields impressive results.
But, despite its simple appearance, it can take several attempts to master the art of making sourdough. With each freshly baked bread and each newly baked roll, you’ll discover your own recipe getting better and better.
This recipe is a fantastic beginning point for anyone wanting to learn more about sourdough; follow this article to learn how to make your sourdough roll within a matter of minutes!
What Ingredients Make Sourdough Rolls Sour?
That distinct sour flavor of sourdough is due to two types of friendly bacteria found in the yeast starter that is wild, lactobacillus and the acetobacillus.
They are found alongside wild yeasts in the sourdough and assist in fermenting sugars within the dough, creating subtle and vibrant acidic notes in the bread.
The bread’s sourness is also greatly affected by the fermentation process, the process of kneading, as well as other ingredients that are used. Sourdough bread is often acidic or possess a slight sharpness to it.
This particular recipe hits the perfect balance between sour and not-so-sour. There is just a hint of sourness. However, it is balanced by various earthy, sweet, and yeasty flavors.
I’ve covered the steps to make a starter for sourdough in the past using my banana Sourdough Muffin recipe So, check it out before making for your very own starter.
Tips for Making Sourdough
Making sourdough is simple but also complex. Here are some suggestions to remember when preparing your starter and dough.
- I suggest weighing the ingredients when making sourdough rolls or rolls. This is not only more precise; however, it helps make the process easier.
- Use the appropriate type of flour. Don’t go grabbing any flour you have in your pantry. You should use simple flour or a blend of whole wheat flour and plain flour.
No-Knead? Not a Problem!
As I said that this is a sourdough recipe that does not require kneading. After trying several different recipes for sourdough, I have come to the conclusion of folding dough rather than kneading it.
The folding process is not just more labor-efficient, but it also provides the bread’s crumb chewier, better structure due to the fact that folding increases the gluten content of the dough, as opposed to mixing.
Do I require a Basket for Proofing? Basket?
Below, you’ll find my use of small glass bowls to prove my dough. Baskets for proofing help support larger doughs in the final rise, however, as the rolls are smaller, bowls made of glass should work just fine.
If you’re planning to transform this dough into a complete loaf, I suggest using a proofing container to ensure the bread’s integrity.
What’s the Best Temperature for Bread To rise?
Bread is typically made at room temperature. Suppose you’re interested in trying different sourdough-making techniques. In that case, it is possible to let it sit at temperatures at room temperature for several hours and then move it to the refrigerator.
Then you can allow it to continue to rise over the next 48 hours. This helps the dough to ferment for a longer time, and will introduce all kinds of new tastes to the mix!
How to Construct Sour Dough Rolls
Mix all the ingredients together in one large bowl.
Mix until a dough that is cohesive develops.
Wrap in plastic wrap and then let it sit on the counter overnight.
In the morning, you can punch down the dough and then shape the dough into six equal balls.
Place the dough on a parchment-lined baking sheet. Cut on the outside of every dough ball using an x-cutting knife to create an “x.”
The dough should rise for two hours, wrapped in fresh and dry cloth.
Preheat the oven to 425degF.
Baking the bread rolls takes between 25 and 28 hours or till the breadcrumbs are lightly golden brown.
Cool briefly before serving.
Sour Dough Rolls
- Yield: 6
- Preparation time: 15 minutes
- Cooking time: 25 Minutes
- Total time: 40 Minutes
These Sourdough rolls make the perfect accompaniment to any dinner. They are also no-knead! You don’t need to be kneaded!
- 3/4 cup of water
- 1/4 teaspoon salt
- 1/3 cup starter for sourdough.
- Put all the ingredients in one large bowl.
- Mix until a firm dough develops.
- Cover the area with plastic wrap and allow it to rest on the counter for a night.
- In the morning, you can punch down the dough, then form the dough into six equal balls.
- Place the dough on a parchment-lined baking sheet. Cut on the outside of every dough ball using an x-cutting knife to create an “x.”
- The dough should sit for 2 hours before being and then cover it with a dry, dry cloth.
- Preheat the oven to 425°F.
- Baking the bread rolls takes 25 to 28 hours or till the breadcrumbs have a light golden brown.
- Cool briefly before serving.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!