Last week, I shared with you my tutorial on How to make Sourdough Starter, and today I am here to show you how to use it to make these delicious Cookie Cutter Sourdough Rolls.
As I wrote last week, during these past few weeks, I was forced to start experimenting with sourdough baking. I had always wanted to try but never really thought I’d have the patience to commit to it.
Being home more, I thought it would be the right time to start. Besides, we were running out of yeast and Low Fodmap flour. So, what better time?
Just a quick note about Sourdough and FODMAPS. According to Monash University, the levels of fructans (from the oligosaccharide FODMAP group) are reduced during the sourdough fermentation process. This is because the yeasts ferment the fructans during the natural leaven process while the bread rises. Typically the dough should be allowed to prove for around 12 hours (overnight) for this to happen. However, not all sourdough breads are low FODMAP. Some flours are higher in fructans than others, and the fermentation process may not reduce the fructans to a low FODMAP level, so always check before! White Wheat Sourdough Bread (like these rolls) is low FODMAP and has a safe serving size of 109 gms – 3.95oz. This means, you can have 1 of these rolls without any issue, as they weigh about 100 gms – 3.75 oz. each.
This is great news for people like me who enjoy eating bread but have a hard time finding a suitable kind. The best thing is that making these rolls is really easy and it doesn’t take much time at all – although you need to plan in advance as they do require 24 hours. In fact, I have been making them twice a week for a couple of months and the family has been very happy about it. The best lunch is a warm sandwich made with these freshly baked rolls. Thank you Jennifer of Milk and Honey for such an amazing recipe!
To make this dough, you will need to make a levain – which is basically your sourdough starter. You will not use all of it, so you will have enough to make more starter at the end.
Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!
Cookie Cutter Sourdough Rolls
- 50 gms – 1 ¾ oz. sourdough starter
- 100 gms – 3 ½ oz. filtered water lukewarm
- 100 gms – 3 ½ oz. plain flour or whatever flour you use to refresh your starter with
- 150 gms – 5 ¼ oz levain
- 300 gms – 1 ¼ cup filtered water lukewarm
- 500 gms – 4 cups baker's flour I used plain flour
- 10 gms – ½ tbsp fine sea salt
- Fine semolina for dusting
The morning before, start by making your levain. You are practically just refreshing your starter with the above quantities of flour/water.
Remove and discard all but 50 gms – 1 ¾ oz. of the sourdough starter from the jar.
Add 100 gms – 3 ½ oz. plain flour and 100 gms – 3 ½ oz. lukewarm bottled water to the jar and stir well to combine.
Use a clean spatula to scrape the sides of the jar down to clean.
Loosely put the lid on the jar and set aside in a warm draught-free place until evening.
The evening before, in a large bowl, mix the levain with the water. Mix the salt with the flour and add them to the bowl. Mix until the mixture comes together into a shaggy mess. Cover the bowl with plastic wrap and leave it for 30 minutes.
After half an hour, knead the dough briefly in the bowl until it comes together into a smooth ball, then cover it again with plastic wrap and leave it at room temperature overnight.
Shaping and Baking
The next day, line a baking tray with baking paper and sprinkle the baking paper generously with semolina.
Lightly dust your work surface with the semolina and dump the dough onto it and fold the dough a few times.
Then divide the dough into 8 even portions. Roll each portion into a ball and place them on the prepared baking tray.
Sprinkle the top of each ball with more semolina. Dust a medium cookie cutter and a small cookie cutter with semolina and place them on top of a ball and push down with the palm of your hand, all the way through to the tray, cutting through the dough completely. Continue to cut each ball, dusting the cutters well between each.
Cover the rolls with a clean cloth and set aside in a warm spot to become puffy (about 1 ½ - 2 hours), depending on the heat of your kitchen.
Preheat the oven to 240°C – 465°F (fan-forced).
When the rolls are plump and puffed, mist the tops with a little water and put the tray in the oven, immediately reducing the temperature to 220°C – 430°F (fan-forced). Bake for 20 minutes, turn the tray around and reduce the oven temperature to 175°C – 345°F (fan-forced) and continue to bake for a further 15 - 20 minutes, until golden and crusty.
Don’t forget to pin this recipe!