Healthy Classic Sourdough Rolls

Updated at: Thu, 17 Aug 2023 04:00:39 GMT

Step 1

Feed Your Starter: You'll want to feed your starter about 8-12 hours before you plan to mix all of the ingredients together. Since this recipe calls for 100g of active, bubbly starter, it makes sense to feed at least 70 grams of water and 70g of flour the night before.

Step 2

Mix + Bulk Ferment Dough: Mix dough and ferment for 6 -10 hours on the counter or until dough becomes puffy (doubles in size). Perform a few sets of stretch and folds periodically if you have time.

Step 3

Cold Proof, 12 - 48 hours: Place dough covered in the fridge for 12 - 36 hours. I fermented my dough for 36 hours.

Step 4

Shape: Lightly flour your work surface, and sprinkle a little bit of flour on top of the dough as well. Divide into 9 - 10 pieces (depending on how small or large you like your rolls). Pinch the edges to the bottom of each roll, try to round it tightly. Transfer the shaped rolls into a greased baking pan.

Step 5

Optional Final Proof, 1 - 2 hours: Cover and proof for an additional 1-2 hours or until rolls are puffy.

Step 6

Preheat & Bake, 30 mins: Preheat the oven to 350F. Bake for about 30 minutes until they turn golden brown.

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