Simple Sourdough Rolls
Simple sourdough rolls - The perfect Sunday rolls for maximum enjoyment. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
For these simple sourdough rolls, you don't need any distinctive baking skills: with a light flick of the wrist, you'll have conjured up handsome Sunday rolls in no time! By preparing the sourdough the night before, you also let the dough work for you. What's more, you can look forward to a well-digested result.
The types of flour in this recipe can be varied: For the simple sourdough rolls, try whole wheat flour or spelt flour type 1050 instead of wheat flour type 1050.
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 144 mg | (4 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 oz Rye- Sourdough
- 10 ¾ ozs lukewarm water
- 5 ¼ ozs Rye flour (Type 1150)
- 10 ¾ ozs Bread flour (and some flour to work with)
- ¼ oz salt
Preparation steps
The night before, mix rye sourdough with 6 ounces of water, add rye flour, and mix well. Cover and leave to mature for 12 hours (overnight) at room temperature.
The next day, mix wheat flour with 6 ounces of water, sourdough, and salt and knead with hands for about 5 minutes. Let rest in the bowl covered for 1 hour.
Place dough on a floured work surface and cut 6 pieces of dough. Grasp each piece of dough with both hands and twist both ends in opposite directions. Dust with flour and let rest, covered with a clean tea towel, for another 30 minutes.
Bake in a preheated oven at 250 °C / 480 ˚ F with steam falling to 220 °C / 425˚ F for 15-20 minutes.
