Rustic Overnight Sourdough Bread Rolls
Small batch easy overnight sourdough bread rolls. Makes 3 rolls.
Servings: 3 rolls
Ingredients
- 25 g sourdough starter or discard
- 90 g water
- 3 g salt
- 150 g bread flour or all purpose
- flour + corn meal for dusting
Instructions
- Mix together sourdough starter with cool water and salt. Add flour and mix until a sticky dough forms. Let rest for 30 minutes.
- After resting, knead the dough until smooth. Cover and let rise overnight in a cool place (70-75F) for 8-10 hours.
- Line your baking dish with parchment paper or sprinkle with flour and cornmeal. This recipe makes 3 rolls that fit neatly in a bread loaf pan touching, but for free form rolls, you can place it on any baking dish/sheet with adequate space between.
- Dust work surface with about 50/50 flour and cornmeal and transfer the dough onto it. Using a knife, divide the dough into two or three equal pieces, depending on how big you want your rolls.
- Shape the dough into ball: take three edges of the dough towards the center and pinch them together so a tight smooth ball forms. Flip the ball seam side down on an un-floured part of your working space and gently cuping the dough in your hands, gently, with a little pressure, roll the dough into circles to seal the ends. Look at the bottom to check it is sealed. If not, continue gently rolling. Place the shaped balls onto your baking dish, cover and repeat with the rest of the doughs.
- Cover and let the rolls rise for ~2 hours.
- Preheat oven to 475F and bake the bread for about 25-30 minutes or until it is nicely browned. Enjoy fresh.