Once again I need to refresh my Sodo sourdough, and given the success of last week’s breakfast rolls, I’ve decided to do them again, but with a few changes. Firstly I have some cheddar that needs using up (rather than just being eaten by me on crackers), so I’m going to do cheddar & jalapeño rolls.

Then there were a couple of things I wasn’t totally happy with last week. The rolls were rather spherical, which look great but don’t have as much space for fillings as a slightly flatter roll would. I don’t want to stop any oven spring, so my plan is to simply make them into flatter shapes before proofing, and squishing a bit before baking if required.

I didn’t notice right after cooking, but the following day the rolls seemed slightly under done. Only slightly, but of course I’m adding cheese and veg to this batch, so I think I’ll need to add a little cooking time, checking after 12 minutes and making sure they’re done with the instant-read thermometer.

Oh and I’ll weigh the dough to make sure I get four even rolls, and won’t bother trying to get seeds to stick, just going with flour.

All that decided, I then decided I’d like a roll with my dinner as well, and this could be a chance to experiment a bit. Raiding the fridge I found a bag of coriander (cilantro), well past it’s best before date but still usable. As it turns out there were also some limes going spare, so coriander & lime it is. Then I raided the cupboards and found spelt & oatbran, and I decided to use those as well. And while I’m experimenting, why not try an interesting shape, like a knot!

For the refresh:

• 250g fridge starter
• 175g strong white flour
• 75g strong wholemeal flour
• 25g rye flour
• 250g warm water

Mix it all up, let it refresh in a warm place for at least four hours.

For the breakfast rolls’ production sourdough:

• 150g refreshed starter
• 175g strong white flour
• 50g strong wholemeal flour
• 25g rye flour
• 125ml warm milk
• 1 tsp salt
• 1/2 jar pickled jalapeños, chopped and dried on paper towels
• 1 cup grated cheddar
• Flour for dusting

For the dinner rolls’ production sourdough:

• 150g refreshed starter
• 175g spelt flour
• 25g strong wholemeal flour
• 25g rye flour
• 50g oatbran
• 125ml warm milk
• 2 limes, juice & zest
• 1 tsp salt
• 30g chopped coriander (cilantro)
• 1 egg to glaze

Both versions get made in roughly the same way:

• Throw it all in the stand mixer and knead for ten minutes
• Then leave to rise for three hours, stretching and folding every hour
• Then form into four buns, weighing to get equal amounts
  • Dinner rolls: knots
  • Breakfast rolls: flattened balls
• Proof for two hours
• Oven goes on, with the baking stone in, an hour from cooking time at the maximum 230C fan
• After proofing, flatten them slightly, but not harshly
• Sprinkle flour on breakfast rolls
• Glaze dinner rolls with egg
• Bake at full temp (230C fan) for…
  • 12 minutes for the breakfast rolls
  • 11 minutes for the dinner rolls

Breakfast rolls before baking:

 

Dinner rolls before baking:

Breakfast rolls after baking:

Dinner rolls after baking:

Turns out the knot thing is really easy to do, and makes better roll shapes!

We ate the dinner rolls before they’d cooled… but they still worked!

 

Breakfast rolls the next morning were bacon, egg and sriracha sauce, because you can never have enough heat!