WHOLE WHEAT SOURDOUGH DINNER ROLLS
- True Food
- Jul 7
- 2 min read
Cuisine: American
INGREDIENTS:
Dough
Whole wheat flour – 325g
Sourdough starter – 150g
Water – 195ml
Adulteration-free Sunflower oil – 8.5 teaspoons
Honey – 4 Teaspoons
Finishing Glaze
Honey – 1.5 teaspoons
Oil – 1 teaspoon
Salt – a pinch
METHOD:
In a large bowl, stir together the sourdough starter and water until well combined. Add the honey and mix well. Add the whole wheat flour and mix until no dry flour is visible. Do not knead too much; mix only until a rough, shaggy dough forms. Cover the bowl and let the dough rest for 30 minutes.
After the rest, add the salt and oil. Squeeze and squish the dough with your hands until it absorbs all the oil. Transfer the dough to a flat surface and knead vigorously for 5–8 minutes, until it comes together into a smooth, tight ball.
Place the dough in a lightly greased bowl. Cover and leave it undisturbed in a warm place for 8 hours.
After 8 hours, the dough should look puffy, feel lighter when poked, and have expanded significantly, almost doubling in size.
Lightly grease a 10-inch cast iron skillet.
Transfer the dough to a flat surface and gently bring it together. It will deflate and no longer look doubled or puffy. Divide the dough into 7 equal portions. Roll each portion into a smooth ball.
Place one ball in the center of the skillet and arrange the remaining 6 balls around it, leaving equal gaps between them. Cover the skillet loosely with a damp cloth and let the dough rise at room temperature for 2 hours. The rolls should rise until they touch each other, fill the skillet completely, and look soft and pillowy.
Bake the rolls over medium heat until the tops, bottom and sides are golden brown. This may take around 30–40 minutes.
Meanwhile, in a small bowl, mix together the honey, oil and salt for the glaze until well combined.
Remove the rolls from the oven and immediately brush the honey glaze over the hot rolls. Let them cool completely before removing them from the skillet.
Serve fresh, preferably within 24 hours. The longer they are stored, the firmer they will become. Freshly baked, they are at their softest.
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