A great addition to any meal is a good roll. Christmas dinner is no exception so I made Sourdough Roll Up Rolls.
You put warm water in the mixing bowl of your stand mixer and add the yeast. Stir and let it sit for 10 minutes.
You add 3 cups of the flour, sourdough starter, butter, salt and sugar to the bowl. Using the mixing paddle, put it on low to moisten the flour and then put on medium for 2 minutes.
Mix the remaining flour with the baking soda and add it to the mixer bowl. Change to the dough hook and mix until the dough starts to form a ball. Continue kneading with the dough hook for 7 minutes.
Turn the dough out onto a floured surface and knead 4 or 5 times. Form it into a ball.
Grease the bowl with the oil. Put the dough in and turn it to coat it with the oil.
Cover the bowl and put it in a warm place. I put mine in the oven with a pot of water I have just boiled. Let it rise until doubled, about 1 1/2 hours. You know it is doubled when two fingers inserted in the dough don’t spring back.
Turn the dough onto a floured board and cut it in half. Roll and stretch the dough into a rectangle that is 20 cm (8 in) by 30 cm (12 in). Move the top of the dough to one side by 2 inches to make a parallelogram with a two inch offset.
Measure 10 cm (4 in) along the top edge from the left and cut to the bottom left corner to make a triangle. Roll the triangle from the base.
Measure 10 cm (4 inches) along the bottom edge from the left and cut to the top right corner. Roll this triangle. Continue alternating from top to bottom until you have made six triangles and rolled them.
Repeat the process with the second half of the dough.
Put the rolls on two baking greased sheets leaving as much room as possible between each roll and the edge of the baking sheet. They will be getting bigger.
Cover each sheet with a towel and put in a warm place to rise until doubled. About one hour.
Cook in a 190 C (375 F) oven for 30 minutes, rotating the trays from top to bottom half way through. They are done when they are a nice brown and have an internal temperature of at least 90 C (200 F). Put on a rack to cool.
Of course, you have to try one to make sure it alright. It is just part of the sacrifices a cook makes.
I made these with all white flour as my guests prefer white bread. While I prefer whole wheat, these had a nice crust and tender interior. The taste was richer than normal white bread with the sourdough adding a nice taste but no sourness as this is a short rise bread. They were great if I do say so myself.
They do make a large roll but is it possible to have to much of a great bun?
The Old Fat Guy
- 1 package - 12 ml (2 1/4 teaspoon) yeast
- 375 ml (1 1/2 cups) warm water
- 600 grams (21 1/4 ounces) all purpose flour (1250 ml (5 cups))
- 250 ml (1 cup) sourdough starter
- 25 ml (2 tablespoons) butter, melted
- 10 ml (2 teaspoons) salt
- 50 ml (1/4 cup) sugar
- 3 ml (1/2 teaspoon) baking soda
- 10 ml (2 teaspoons) oil
- Put water in the bowl of a stand mixer.
- Stir in the yeast and let it sit for 10 minutes.
- Add 360 grams (12 3/4 ounces or 3 cups) of the flour, sourdough starter, butter, salt and sugar to the bowl.
- Using the mixing paddle, mix on low speed to moisten the ingredients.
- Increase the speed to medium and mix for 2 minutes.
- Mix the remaining 240 grams (8 1/2 ounces or 2 cups) flour with the baking soda. Add it to the mixing bowl.
- Put the dough hook on the mixer. Mix until the dough starts to form a ball.
- Continue kneading with the dough hook for seven minutes.
- Turn the dough onto a floured surface and knead 4 or 5 times and form into a ball.
- Grease the bowl with the oil.
- Put the dough in the bowl and turn to coat with the oil.
- Cover the bowl and put it in a warm place to rise until doubled, about 1 1/2 hours.
- Turn the dough onto a floured surface and cut it in half.
- Roll and stretch one half into a rectangle that is 20 cm (8 inches) by 30 cm (12 inches) with the long edge facing you.
- Lift a long edge of the rectangle and move it 5 cm to the left to form a paralellogram.
- Measure 10 cm (4 inches) along the left side of the top. Cut to the bottom left corner to form a triangle.
- Roll from the base of the triangle.
- Measure 10 cm (4 inches) from the left along the bottom edge of the dough and cut to the top left corner of the dough and roll this triangle.
- Continue alternating from top to bottom until you have cut and rolled six triangles.
- Repeat with the other half of the dougn.
- Put the rolls on two greased baking sheets leaving as much room as possible between each roll and the edges. They will grow.
- Cover with a towel and put in a warm place to double, about 1 hour.
- Bake in a 190 C (375 F) oven for 30 minutes, rotating top to bottom shelf half way through.
- They are done when they are a nice golden brown and the internal temperature of the rolls is 90 C (200 F).
- Cool on a wire rack.