Sourdough Rolls with Freshly Milled Flour
Delightful sourdough rolls made with freshly milled flour, perfect for sandwiches or enjoyed warm with butter.
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.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Ensure your sourdough starter is active for best results. Adjust water based on dough consistency. Experiment with different flavors by adding herbs or cheese.