We”ve all come down with a really nasty cold/flu so I”m going to keep this post short and sweet. If you haven”t got a starter going already you may want to get on it right away because these rolls are like big soft pillows of goodness and if you haven”t had them your missing out. I would say that I want to stick them under my head and have the best nap of my life but they”re so fluffy they would disappear under the pressure. The flavour is sweet and mild with the slight tang of sourdough. Absolutely delicious!
There”s molasses in the dough which I think adds a nice richness but you don”t actually taste it, so if you don”t care for the flavour of molasses don”t let it stop you from making these rolls. Please!
These are great sandwich rolls. We had them with tuna salad and cucumbers the next day and the combination was perfect. The rolls are just a tad bit sweet which complimented the tuna perfectly. Plus they”re just so airy that the filling really shines. But I”ve also been eating them straight from the freezer, zapped in the microwave with just a pat of butter. Mmm.. good.
Oatmeal Sourdough Rolls
- 1/2 cup warm water
- 2 teaspoons yeast
- 1 cup sourdough starter
- 3 tablespoons honey
- 1 tablespoon molasses
- 1 egg, lightly beaten
- 1/2 cup butter, melted
- 3 cups all-purpose flour (plus more if needed)
- 1/2 cup quick cooking oats
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Sprinkle yeast over warm water and let proof for 10 minutes. Stir in starter, honey, molasses, egg and butter. Beat in 2 cups flour, oats, salt and baking soda until well combined. Beat and knead in remaining flour until the dough is tacky but not sticky (it should be quite elastic but not get stuck to your finger when you press into it). Place in a greased bowl. Cover and place in an oven that has been preheated to the lowest setting (you can shut it off once it”s preheated). This is to ensure that the dough warms up from the cold starter and that it rises beautifully. Let rise until double (approximately 1 hour).
- Divide dough into 12-24 rolls depending on the size you want (12 for very large sandwich rolls, 18 for medium sized sandwich rolls and 24 for small dinner rolls). Place on greased or parchment lined baking pans. Cover with greased plastic wrap and let rise until double (about 1 hour).
- Bake at 400ºF for 10-12 minutes or until golden brown. Transfer to cooling racks or paper towel to cool.
Makes: 12-24 rolls
* A trick that I do to make sure that my buns are cooked through is to flip them over and tap the bottom. If they sound hollow they”re done!
Adapted from allrecipes.