Ingredients:
3 1/2 cup Flour
1 cup of warm Water
3 Tsp dry yeast (add to warm water and add the sugar) whisk well and let it get to bubbly stage this means its active.
3/4 cup active sourdough Starter ( you can buy live starter (online) or make your own, many recipes online, takes several days to do but once you have it you’ll have as long as you take care and feed your started)Mine was a gift from my neighbor Pam & we call her “Baby Sally”
1 Tbls Sugar
1 1/2 Tsp Sea salt
3 Tbls Dry Herbs, Herbs de Provence
1 Egg, egg wash
Optional: Sesame seeds
Instructions:
In a large mixing bowl mix all ingredients together with a spoon, let rest 15 minutes.
Using dough hook knead for 5 minutes.
In a medium size bowl (I use Stainless steel) lightly coat with olive oil, place dough inside and cover loosely with plastic wrap. DO NOT have oven heated. Place bowl in oven, let rise for 2 hours, remove from oven and fold dough a few times, keeping inside of the same bowl, cover and rise for 1 more hour best to rise another 2 hours.
Prepare a flat baking sheet (no edges) with a piece of parchment paper that is cut to size of your baking stone. Place baking stone in oven.
Remove your dough from oven. Turn on oven to 450 degrees, heat for 40 minutes
While oven is heating up your baking stone, make your dough balls not over kneading, place on parchment paper covered baking sheet, inch or so apart. (try to finish within 10 min or less to let dough settle for final rise)
Whisk egg together making egg wash and brush on top of your dough balls and sprinkle sesame seeds on top.
Let dough rest while oven is heating.
After 40 minutes carefully slide the parchment paper on hot baking stone.
Bake 18 minutes then turn down oven to 375 degrees bake another 8 minutes.
Take out the rolls by sliding back on your flat baking sheet and place on a cooling rack, sliding the baking sheet away. This is just to make it easier for transferring rolls.
Wait if you can for 20 minutes and enjoy!
The rolls are soft in the middle and crusty on the outside best served on the same day of baking. Store in a ziplock. The rolls soften on the outside the next day, so crust is softer but still delicious. I like toasting my roll.
Yields: 8 Large Rolls
Variety of ways to make rolls; Add fresh garlic pieces, jalapenos & cheddar cheese or just omit herbs to make plain rolls with different toppings; Sesame seeds, Poppy seeds, Coarse Sea salt, Everything but the Bagel seasoning blend from Trader Joes, Get creative and make and bake what your pallet is screaming for. Enjoy!
Request from me
Take pictures and send to me with a short description of what type of roll you created and baked.
Thank you.
Comments