Easy Sourdough Rolls Without Any Yeast
These yeast free sourdough rolls will complement any side dish, meal or pamper your juicy burger.
Ingredients
- 2 1/4 cups 270g All-Purpose Flour or Whole Wheat Flour
- 2 tablespoons water 30 grams
- 1 cup Sourdough Starter 220 grams
- 1 egg 50 grams for dough (optional)
- 1 teaspoons salt 5 grams
- 1 egg for brushing the buns beaten
Instructions
- Add the flour, sourdough, water, salt, and egg to the mixing machine bowl with the hook attachment.
- Mix the ingredients for 5-6 minutes on slow until the dough starts to come together.
- Increase the mixing machine’s speed and mix until the dough is fully developed.
- Perform the windowpane test by stretch a small piece of dough until you can see through it.
- Grease a larger bowl and transfer the dough into it.
- Cover the dough somewhere warm in your kitchen and let it ferment for about 4 hours.
- When your dough reaches 2 hours, stretch and fold the dough in the bowl. This step is supposed to regulate the dough temperature and further strengthening the dough by aligning the gluten network.
- Once the fermenting of the dough is finished, cut the dough into 6 portions or scale them individually at 95 grams.
- Round each dough piece into a ball shape and place onto a lined baking tray.
- Slightly flatten the dough balls.
- Cover the dough with plastic and allow it to proof until double the size or about 90 minutes.
- Preheat the oven to 190°C or 375°F, thirty minutes before baking.
- When he buns are proofed or doubled in size, brush them with the beaten egg.
- Decorate the buns with sesame or poppy if you wish.
- Bake the buns for about 18-20 minutes or until they are light golden brown.
- Remove them from the oven and cool on a wire rack before serving.
- You can keep your sourdough buns fresh by packing them in a bag for up to 5 days or you can freeze them for up to 30 days.
