Recipe: Easy Sourdough Dinner Rolls Overnight
The dough for the rustic wheat rolls with sourdough is super easy to make, requires no kneading, only a few ingredients and no predough. The fluffy rolls get their rustic crust by baking them with the seam side up. Zusätzliches Aroma bekommen die Sauerteigbrötchen durch frisch gemahlenes Vollkornmehl. You can prepare the dough the day before and then let it rest overnight in the fridge. The next morning, all you have to do is shape the rolls and bake until crispy.
Ingredients
- 400 g brown flour or wheat flour type 1050
- 100 g wholegrain wheat flour freshly ground
- 300 g water
- 100 g sourdough starter
- 1 tsp. olive oil
- 1½ tsp. salt
Instructions
- Thoroughly mix all ingredients together, cover the dough and let it rest. Stretch and fold it once after 30 minutes and let it rest again, until the volume of the dough has increased significantly. Depending on the temperature and sourdough activity, this can take between four and ten hours. After about two hours, you can put the dough in the fridge overnight.
- Transfer the dough to a floured work surface and cut into eight equal pieces.
- Carefully pull the dough pieces apart with your hands and fold the outer ends towards the centre to form a round, firm roll. The seam should still be visible.
- Let the rolls rest at room temperature with the seams facing down for at least an hour.
- Pre-heat the oven and baking steel to 250 °C (480 °F) with circulating air and bottom heat.
- Put the rolls into the oven with the seam facing up, reduce the temperature to 230 °C (450 °F) and bake for 10 minutes with steam and 7 minutes without steam until golden brown.