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🍽️ Simple Sourdough Rolls

250 kcal · 30 min · 4 servings

Ingredients

• 25 g Rye sourdough
• 300 g lukewarm water
• 150 g Rye flour (Type 1150)
• 300 g Wheat flour Type 1050 (and some flour for working)
• 10 g Salt

Instructions

1. 1. Stir 150 grams of water with rye sourdough starter the evening before.
2. 2. Add rye flour and mix the ingredients well.
3. 3. Cover the bowl and let the dough ripen at room temperature for 12 hours.
4. 4. The next day, mix wheat flour with 150 grams of water, the sourdough, and salt.
5. 5. Knead the mixture by hand for about 5 minutes.
6. 6. Cover the bowl again and let the dough rest for one hour.
7. 7. Place the dough on a work surface dusted with flour.
8. 8. Cut out six equal-sized dough portions.
9. 9. Grasp each dough portion with both hands.
10. 10. Twist both ends in opposite directions.
11. 11. Lightly dust the rolls with flour.
12. 12. Cover the rolls with a clean kitchen towel.
13. 13. Let the rolls rise for another 30 minutes.
14. 14. Preheat the oven to 250 degrees Celsius (top and bottom heat).
15. 15. Place the rolls in the preheated oven.
16. 16. Bake the rolls for 5 minutes with steam.
17. 17. Open the oven door briefly to let the steam escape.
18. 18. Reduce the temperature to 220 degrees Celsius.
19. 19. Finish baking the rolls for another 15 to 20 minutes.

Nutrition per serving

• kcal: 250
• Protein: 8 g · Fett/Fat: 1 g · Carbs: 51 g