Easy Fluffy Sourdough Rolls for Breakfast
Ingredients
- 450 g rye flour (Type 1150)
- 150 g wheat flour (Type 550)
- 1 teaspoon salt
- 1 packet dry yeast
- 75 g sourdough starter
- 150 ml milk
- 250 ml lukewarm water
- flour for dusting
Preparation
Mix rye flour, wheat flour, and salt in a bowl
Add dry yeast and sourdough starter
Add milk and lukewarm water and knead for at least 5 minutes until smooth
Cover the bowl with a cloth and let rise in a warm place (35°C) for 60 minutes
Line a baking sheet with parchment paper
Place the dough on a lightly floured surface and knead briefly, then shape into 10 small balls
Place the rolls on the baking sheet with space between them, cover with a towel, and let rise for 60 minutes
Preheat the oven to 220°C
Place a heatproof bowl filled with water on the oven floor
Bake the rolls for 10 minutes at 220°C
Reduce oven temperature to 200°C and bake for another 8-10 minutes
Let the rolls cool completely
Store airtight at room temperature for up to 2 days
Tips
These rolls can be frozen easily
To thaw, reheat in the oven at 180°C for about 12 minutes
