Light, tasty rolls with a crunchy exterior, made from scratch. Make them for sandwiches, burger or hot dog buns, or dinner rolls.
Requires sourdough starter.
The dough should be wet and tacky, and don't be tempted to add too much flour.
- 1 cup sourdough starter, room temp
- 1 cup warm water (105-115 F)
- 3 cups AP flour, 1/2 cup whole wheat + more if needed
- 1 tbs. yeast
- 1 tbs. salt
- 1 tbs. sugar
- 1/2 tbs. garlic powder
- 2 tbs. olive oil
- topping: poppy seeds, sesame seeds, or coarse black pepper
- optional: melted butter and parsley flakes to brush on top of baked rolls, instead of oil and seeds
- Proof the yeast in the warm water and sugar.
- Add sourdough starter.
- Stir in 3 cups flour and mix well, adding 1 tbs. oil and salt.
- Add whole wheat flour as needed, but you want a very sticky, tacky dough.
- Knead for 5-7 minutes.
- Place in non-reactive plastic bowl, cover, and let rise one hour.
- Punch down.
- Line a cookie sheet with parchment paper.
- Divide dough into 8 pieces and shape into ovals, or 10 rounds for hamburger buns, or 12 for dinner rolls.
- Place on parchment, cover, let rise another 30 minutes.
- Turn oven to 375 F.
- After ten minutes, put rolls in oven, bake 20 minutes.
- Brush tops with remaining oil, sprinkle on topping, bake another 5-10 minutes until tops are lightly browned.
|Amount Per Serving||%DV|
|Serving Size 68g|
|Recipe makes 8 servings|
|Calories from Fat 36||26%|
|Total Fat 4.08g||5%|
|Saturated Fat 0.62g||2%|
|Trans Fat 0.0g|
|Total Carbs 20.84g||6%|
|Dietary Fiber 1.3g||4%|