Fluffy Homemade Sourdough Rolls with Liquid Starter

Sourdough Bread Rolls Recipe

Category: Bread, Sourdough

These soft and airy sourdough bread rolls are perfect for any meal, from sandwiches to a delightful side dish. Made with a liquid sourdough starter, these rolls have a unique flavor that is both tangy and delicious, while maintaining the perfect balance between crispness and softness. Whether you’re a seasoned baker or a beginner, this recipe will guide you through the process of making perfectly puffed rolls with just a few simple ingredients.

Servings: 8 rolls

Preparation Time: 30 minutes

Cooking Time: 40 minutes

Total Time: 1 hour 10 minutes

Ingredients

Instructions

1. Prepare the Dough:
   Begin by preparing the dough for the sourdough rolls. In a large mixing bowl, combine the Manitoba flour with the liquid sourdough starter (which should have been refreshed and doubled in size). Stir them together using your hands until the mixture begins to form a rough dough.

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2. Incorporate Water:
   Gradually add the remaining water to the dough, continuing to mix it together until the water is fully absorbed, and the dough starts coming together. The dough should feel smooth but not too sticky.

3. Knead the Dough:
   Transfer the dough to a lightly floured surface and begin kneading it by hand. Work the dough for about 10 minutes, until it becomes smooth and elastic. You should feel a slight resistance when pulling at the dough, indicating that the gluten is developing.

4. First Rise:
   Lightly oil a clean bowl and place the dough inside. Cover the bowl with plastic wrap and let it rise at room temperature for about 2-3 hours, or until it has doubled in size. The dough will feel light and airy once it has fully risen.

5. Shape the Rolls:
   Once the dough has risen, lightly flour your work surface again. Gently turn the dough out onto the surface, being careful not to deflate it too much. Stretch and flatten the dough slightly, and then fold it in four directions—first folding the top edge to the center, followed by the bottom edge to the center, and then each side to the middle to create four folds. This process helps reinforce the dough structure.

6. Divide the Dough:
   After completing the folds, divide the dough into four equal pieces. Then cut each piece in half, giving you eight portions in total.

7. Shape into Rolls:
   Shape each of the eight portions into a ball or roll shape. You can gently pull the edges of the dough underneath to form a tight surface. Place the rolls onto a baking sheet lined with parchment paper, ensuring that there is enough space between each one to allow for expansion.

8. Second Rise:
   Cover the rolls with a clean kitchen towel and let them rise again for about 1 hour, until they become puffy and nearly doubled in size.

9. Preheat the Oven:
   While the rolls are rising, preheat your oven to 240°C (460°F) with a small tray of water placed at the bottom of the oven. This will help create steam, ensuring a nice crust on your rolls.

10. Bake the Rolls:
    Once the rolls have risen sufficiently, dust them lightly with some flour to give them that rustic look. Gently tap off any excess flour with your hands. Then, place the rolls in the preheated oven and bake for about 40 minutes, or until the rolls have turned golden brown on top and the bottoms sound hollow when tapped.

11. Cool and Serve:
    Remove the rolls from the oven and transfer them to a cooling rack. Allow them to cool slightly before serving. These rolls are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days.

Nutritional Information (Per Roll)

These homemade sourdough rolls are ideal for any meal, from sandwiches to serving alongside soups and stews. With their soft texture and slight tang, they’ll be a hit at the dinner table or during your next gathering. Make sure to enjoy them warm, with a pat of butter or your favorite spread for an extra special treat!