Description
These delightful Rye Sourdough Rolls are crispy and aromatic, perfect for a quick and easy side bread that your family will love.
Ingredients
Scale
- 150 g lukewarm water (35 °C)
- 150 g active rye sourdough starter
- 150 g rye flour Type 1150
- 450 g mature rye sourdough
- 110–120 g water (about 25 °C)
- 225 g wheat flour Type 550
- 50 g rye flour Type 1150
- 10 g honey or barley malt extract (optional)
- 12 g salt
- 10 g softened butter
Instructions
- Activate your leaven: Mix your sourdough starter with warm water in a large bowl.
- Mix your ingredients: Add rye flour and knead until well combined.
- Add the rest: Incorporate matured rye sourdough, wheat flour, water, and salt into the dough.
- Cover the bowl with a towel and let it sit for about 1 hour for bulk fermentation.
- Shape your rolls: Divide the dough into pieces and form into round balls.
- Cover the rolls with a cloth and let them rise for about 30-45 minutes.
- Bake: Preheat the oven and bake the rolls for 20-25 minutes until golden brown.
- Cool down: Let the rolls cool on a wire rack for 15-20 minutes before serving.
Notes
These rolls are customizable; feel free to add seeds, herbs, or cheese for added flavor.
- Prep Time: 120 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg