Wheat Rolls

⏳ Time

4 hours + 5 days

🥕 Ingredients

🍽️ Servings

Description

Plain white rolls made with rye sourdough. They have a neutral flavor, a porous and very soft dough, yet they hold fillings beautifully. You can stuff these rolls with anything: a morning omelet, salted fish with fresh cucumber, whipped cream with jam, and whatever else your imagination allows.

Ingredients

Water - 10 fl oz
Wheat Flour - 20 oz
Salt - 0 oz
Vegetable Oil - 0 fl oz
Dry yeast - 0 oz
Sourdough Bread - 0 oz

Step by Step guide

Step 1

To make a wheat sourdough starter based on rye, mix 5 g of starter with 10 g of rye flour and 10 g of wheat flour, then add 20 ml of water. On the second day, keep 5 g of the resulting starter and add 20 g each of flour and water. On the third day, you can adjust the feeding ratio to 1:5 — add 25 g of flour and the same amount of water to the remaining 5 g of starter. On the fifth day, the starter is ready to use.

Step 2

Add the yeast and starter to the water, whisk together, and let it sit for a couple of minutes. Add the flour and salt. Mix with a dough hook in a mixer on medium speed for 8 minutes; the dough should be elastic.

Step 3

Place the dough in a greased bowl, cover with plastic wrap. After 45 minutes, uncover and place in a warm spot (25–85°F) for 1.5 hours.

Step 4

Place the dough on a greased surface. Divide it into portions of 70 grams each and cover with plastic wrap for 10 minutes.

Step 5

Shape the rolls, make slashes on top, place them on a baking tray, and let them rest for one hour. Preheat the oven to 410°F. Bake for 15–20 minutes: in the first five minutes, mist the oven walls with water from a spray bottle three times.