I don’t know if it’s the latest fad or what but I have been seeing way too many sourdough recipes on my Instagram feed the past few months which eventually led me to read up about it and try my hand at it.
Now, let me first be clear about one thing. I am no bread expert unless you count my ability to eat loaves of fresh bread without complaining. I don’t understand the mechanics of bread (at least not right now) so please reserve your questions for the experts. Thank you.
When I looked up an easy bread recipe using sourdough starter, a lot of them had egg(s) in it which I did not want to use. I searched some more and found a few recipes that seemed fairly easy but I still did not know which one to try. So I adapted from all these recipes and made a batch of dinner rolls and they turned out to be absolutely delightful. This was using all-purpose flour only. So I decided to bake another batch with half all-purpose flour and half whole-wheat flour and although this turned out to be denser, it was still quite tasty. But I want to give it a few more tries and see if I can get softer dinner rolls using whole-wheat flour.
The only thing that you need to prep in advance for this recipe is your sourdough starter. I followed the recipe on The Kitchn to the T and my starter is still alive and kicking even after three plus weeks and I plan to continue feeding it and baking sourdough loaves and rolls and other yummies as long as I can.
Here’s what you need:
- 2 cups all-purpose flour
- 1/2 cup sourdough starter
- 3/4 cup warm water
- 1 tbsp honey
- 1 tbsp olive oil
- 1/2 tbsp salt
In a large bowl, mix together everything but the flour.
Slowly add the flour a little at a time and mix well. Once you have added all the flour, transfer the mixture to a floured surface and knead well for about 7-10 minutes until the dough is soft and elastic but not sticky.
Place it in an oiled bowl and cover with a damp kitchen towel until it doubles in size (about 1-1.5 hours).
Once doubled in size, punch down the dough and divide into 8 big rolls or 12 small rolls and place in a lined 9*13 inch pan.
Cover and allow it to double in size.
Preheat the oven to 190 deg c and bake the rolls for about 20 minutes. At the 15 minute mark, remove the rolls (keep the oven door closed) and spread some butter on top of the rolls. Put them back in the oven and bake for 5 more minutes until the top is golden.
Pillowy soft dinner rolls with the perfect crust are now ready to be thulped. That wasn’t all that difficult now, was it?