Why Make This Recipe
Sourdough Rolls with Freshly Milled Flour are a delightful combination of flavor and nutrition. Using freshly milled flour brings a rich taste to your rolls that you won’t find in store-bought bread. Plus, making these rolls at home allows you to control the ingredients and ensure they are made with love and care. These rolls are perfect for sandwiches, as a side dish, or just enjoyed warm with butter.
How to Make Sourdough Rolls with Freshly Milled Flour
Ingredients
- 260 grams active sourdough starter (about 1 1/2 cups)
- 370 grams hard white wheat berries
- 200 ml warm water
- 1 tsp honey
- 1 1/2 tsp sea salt
Directions
- Mill the Flour: Start by milling the hard white wheat berries into flour using a grain mill. Measure out 370 grams of the freshly milled flour.
- Mix the Dough: In a large bowl, combine the active sourdough starter, freshly milled flour, warm water, honey, and sea salt. Use a spoon or your hands to mix until a dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 4 to 6 hours, or until it has doubled in size.
- Shape the Rolls: Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape each piece into a roll.
- Second Rise: Place the shaped rolls on a greased baking sheet. Cover them with the damp cloth again and let them rise for another 1 to 2 hours until they puff up.
- Preheat the Oven: Preheat your oven to 220°C (425°F) while the rolls are rising.
- Bake: Once the rolls are ready, bake them in the preheated oven for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Cool: Remove the rolls from the oven and let them cool on a wire rack.
How to Serve Sourdough Rolls with Freshly Milled Flour
These rolls are delicious served warm, straight from the oven. You can enjoy them with butter, jam, or as a base for your favorite sandwich fillings. They also pair wonderfully with soups and salads.
How to Store Sourdough Rolls with Freshly Milled Flour
To store your sourdough rolls, place them in an airtight container at room temperature. They stay fresh for up to 3 days. For longer storage, you can freeze the rolls by wrapping them tightly in plastic wrap, then placing them in a freezer bag. They will keep well for up to 3 months.
Tips to Make Sourdough Rolls with Freshly Milled Flour
- Use an Active Starter: Make sure your sourdough starter is active and bubbly before you begin. If it is too old or not active, the rolls may not rise properly.
- Adjust Water: If the dough feels too dry, add a little more warm water. If it’s too sticky, sprinkle in a bit more flour.
- Experiment with Flavors: You can add herbs, spices, or grated cheese to the dough for different flavors.
Variation
You can also make these rolls using other types of freshly milled flour, such as whole wheat or rye, for a different taste and texture. Just be aware this may affect the hydration level of your dough.
FAQs
1. Can I use store-bought flour instead of freshly milled flour?
Yes, you can use store-bought flour, but the flavor and nutrition may not be as rich as with freshly milled.
2. What if my rolls don’t rise?
If your rolls do not rise, check if your sourdough starter is active. It should be bubbly and have risen in volume when it is ready to use.
3. Can I make these rolls gluten-free?
Sourdough baking is traditionally not gluten-free, but you can experiment with a gluten-free flour blend and a gluten-free sourdough starter. Results may vary.
Sourdough Rolls with Freshly Milled Flour
Ingredients
Dough Ingredients
- 260 grams active sourdough starter about 1 1/2 cups
- 370 grams hard white wheat berries to be milled into flour
- 200 ml warm water
- 1 tsp honey
- 1 ½ tsp sea salt
Instructions
Preparation
- Mill the Flour: Start by milling the hard white wheat berries into flour using a grain mill. Measure out 370 grams of the freshly milled flour.
- Mix the Dough: In a large bowl, combine the active sourdough starter, freshly milled flour, warm water, honey, and sea salt. Use a spoon or your hands to mix until a dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Rising
- First Rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 4 to 6 hours, or until it has doubled in size.
- Shape the Rolls: Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape each piece into a roll.
- Second Rise: Place the shaped rolls on a greased baking sheet. Cover them with the damp cloth again and let them rise for another 1 to 2 hours until they puff up.
Baking
- Preheat the Oven: Preheat your oven to 220°C (425°F) while the rolls are rising.
- Bake: Once the rolls are ready, bake them in the preheated oven for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Cool: Remove the rolls from the oven and let them cool on a wire rack.
