Dinner & Breakfast Rolls

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:

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Dinner rolls before baking:

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Breakfast rolls after baking:

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Dinner rolls after baking:

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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!

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

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2 thoughts on “Dinner & Breakfast Rolls

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