The Sourdough Rolls Recipe These pretty rolls are perfect for a picnic lunch.
Rising and proofing time:
2–2 1⁄2 hrs
1 quantity sourdough bread dough
1 Make the starter and the sponge; make and knead the dough, and let it rise as directed for Sourdough Bread. Sprinkle 2 baking sheets with polenta.
2 Knock the air out of the dough and let rest as directed. Cut the dough in half. Roll 1 piece of dough into a cylinder about 2in (5cm) in diameter. With a sharp knife, cut the cylinder into 6 pieces. Repeat to shape and divide the remaining dough.
3 Lightly flour a work surface. Cup a piece of dough under the palm of your hand and roll to form a smooth ball. Repeat to shape the remaining dough. Set the rolls on the prepared baking sheets. Cover and let rise in a warm place for about 30 minutes, until doubled in size.
4 Preheat the oven to 400°F (200°C) and heat the roasting pan as directed. Lightly sprinkle each roll with flour, then, with a scalpel, make an “x” in the center of each roll. Bake as directed on page 453, until the rolls are golden and sound hollow when tapped, 25–30 minutes.
The rolls will keep for 2–3 days, tightly wrapped in paper.
These rolls can be frozen at the shaping stage, brought back to room temperature, then glazed and baked.