Fermenting time:
4–6 days

Rising and proofing time:
2–2 1⁄2 hrs

Ingredients:
1 quantity sourdough bread dough

Method:
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.

STORE:
The rolls will keep for 2–3 days, tightly wrapped in paper.

PREPARE AHEAD:
These rolls can be frozen at the shaping stage, brought back to room temperature, then glazed and baked.

Sourdough Rolls