Easy Sourdough Bread Rolls

These Easy Sourdough Bread Rolls are perfect for homemade burgers and to freeze for when you need something quickly on the table. But how do you make these Easy Sourdough Bread Rolls so soft and moist inside?

By baking at the right temperature (200°C for 100g dough balls) and for just the right amount of time (15-18min) you are able to keep the bread as moist as possible. After removing from the oven, cover with a kitchen towl or other cloth to keep the moisture in the buns from escaping.

Freezing – a busy moms best friend

I am someone that loves putting in an extra mile, batch baking/cooking and freezing to be prepared for the next time things goes sideways. If you are a mother I am sure you know that some days just … blow up on you. The kids suddenly whine and need attention all at the same time, naptime doesn’t work out as planned, you maybe get a stomach ache or headache, or your partner just can’t help you that evening, or… you catch my drift! How welcome is that MADE AHEAD freezer buns, or meal or whatever! Just throw it in the microwave and you have something to eat in just a few (hands-off) minutes. Not the healthiest, but come on, let’s be real, some days you just need to survive! Who is with me?

I love freezing

• Sourdough bread
• Buns
• Cinnamon rolls
• Chocolate rolls
• Ham and Cheese rolls
• Babka rolls
• Ciabatta
• Pizza dough
• Pizza bases
• Pizza with toppings
• Pasta ready to cook
• Pie dough

An added bonus is that you have something quick if you have to leave the house or need to pack lunch unplanned. Just grab one or two things from the freezer, and my lunch-time it is defrosted and ready to eat! And you do not have to spend money buying something much more unhealthy. (There is a time and place ofcourse!)

IMPORTANT SOURDOUGH BAKING TERMINOLOGY

• Sourdough: Sourdough is fermented dough. The gluten is broken down through the fermentation process and it has a sour taste that can vary greatly due to many factors.
• Sourdough starter: A sourdough starter is a living organism in a flour and water mixture that consists of a combination of friendly bacteria and wild yeast. It feeds on the flour and excretes carbon dioxide. It is used as a natural way to use as leaven for bread and other baked products instead of commercial yeast or other leavening agents. 
• Autolyse: Autolyse is the process of leaving dough after mixing so the flour can soak up all the liquid and also jumpstart the gluten formation.
• Active starter: An active sourdough starter is when a starter is fed and left for 4-6 hours, when it has doubled in size, have a lot of visable bubbles on top. A healthy and active starter that rises well indicates that it is strong enough to make bread dough rise as well.
• Stretch and fold: Stretch and fold is a method to strengthen the dough by stretching in different directions.
• Coil fold: Coil fold is a method to strengthen dough by lifting and folding it onto itself into a ‘coil’ this method is especially useful with high hydration dough.
• Window pane: Window pane is when stretching dough until you can see light through the ‘window’. This indicates that the dough has developed good strength.
• Gluten network: Gluten network is a structure that forms during resting and kneading or stretching the dough. This structure is what traps carbon dioxide excreted by the bacteria in the starter and makes the dough rise. The stronger the gluten network, the better the dough will rise.
• Enriched dough: Enriched dough is when milk, butter or oil and or eggs are added to a dough to achieve a fluffier final product.
• Cold fermentation: Cold fermentation is by putting the dough for a time, usualy for 8-12 hours. During this time the dough develops depth of flavor and the bacteria has time to break down the gluten.

BAKERS PERCENTAGE

What is bakers percentage?

Bakers percentage or bakers math is a method to determain ingredients relavant to the flour. Flour will always be 100%.

Why use bakers percentage?

• Bakers percentage have the advantage to measurements because the result is much more accurate every time. 

Bakers formula

Bakers % = (Ingredient weight / total flour weight) x 100

Secret

Recipe for this Easy Sourdough Bread Rolls

INGREDIENTS

365g Water
560g Unbleached White Bread Flour
50g Active Sourdough Starter
10g Non-iodised Salt
25g Melted Coconut oil

METHOD

1. Mix flour and water and let autolyse for 1 hour.
2. Add sourdough starter, salt and oil and mix until everything is evenly incorporated.
   
3. Cover and rest for 15min.
4. Do stretch and fold and rest for 15min.
5. Stretch and fold and rest for 15.
6. Coil fold and rest for 30min.
7. Coil fold and cover.
8. Bulk rise to about 20%.
9. Put into fridge to cold ferment.
10. NEXT DAY. Divide into 100g balls and shape into nice tight balls.
11. Prepare a baking sheet with baking paper and place rolled dough balls about 15cm apart on the sheet.
12. Let rise until double.
13. Preheat oven to 230*C.
14. Egg-wash buns carefully with a mixture of 1 egg yolk and about 15ml water.
15. Bake for 15 min or until golden brown and sounding hollow when thumping on the bottoms.
16. take out of the oven and wrap in a kitchen towl or other cloth to keep them super soft!

Yield: 10

Easy soft sourdough rolls

Print

These Easy Sourdough Bread Rolls are perfect for homemade burgers and to freeze for when you need something quickly on the table.

Prep Time 1 day

Cook Time 15 minutes

Total Time 1 day 15 minutes

Ingredients

• 365g Water
• 560g Unbleached White Bread Flour
• 50g Active Sourdough Starter
• 10g Non-iodised Salt
• 25g Melted Coconut oil

Instructions

1. Mix flour and water and let autolyse for 1 hour.
2. Add sourdough starter, salt and oil and mix until everything is evenly incorporated.
3. Cover and rest for 15min.
4. Do stretch and fold and rest for 15min.
5. Stretch and fold and rest for 15.
6. Coil fold and rest for 30min.
7. Coil fold and cover.
8. Bulk rise to about 20%.
9. Put into fridge to cold ferment.
10. NEXT DAY. Divide into 100g balls and shape into nice tight balls.
11. Prepare a baking sheet with baking paper and place rolled dough balls about 15cm apart on the sheet.
12. Let rise until double.
13. Preheat oven to 230*C.
14. Egg-wash buns carefully with a mixture of 1 egg yolk and about 15ml water.
15. Bake for 15 min or until golden brown and sounding hollow when thumping on the bottoms.
16. take out of the oven and wrap in a kitchen towl or other cloth to keep them super soft!

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