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Cookie Cutter Sourdough Rolls

Cookie Cutter Sourdough Rolls

Cookie Cutter Sourdough Rolls - easy sourdough rolls, perfect for breakfast, lunch, and dinner. Chewy on the inside and with the perfect crunchy crust.
Course Bread
Cuisine Sourdough
Keyword baking, Bread, low FODMAP, sausage rolls, Sourdough
Prep Time 1 day
Cook Time 40 minutes
Total Time 1 day 40 minutes
Servings 8 rolls
Author Recipe adapted from Milk and Honey

Ingredients

Levain

  • 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

Bread Dough

  • 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

Instructions

Levain

  1. The morning before, start by making your levain. You are practically just refreshing your starter with the above quantities of flour/water.
  2. Remove and discard all but 50 gms – 1 ¾ oz. of the sourdough starter from the jar.
  3. 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.
  4. Use a clean spatula to scrape the sides of the jar down to clean.
  5. Loosely put the lid on the jar and set aside in a warm draught-free place until evening.

Bread Dough

  1. 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.
  2. 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

  1. The next day, line a baking tray with baking paper and sprinkle the baking paper generously with semolina.
  2. Lightly dust your work surface with the semolina and dump the dough onto it and fold the dough a few times.
  3. Then divide the dough into 8 even portions.  Roll each portion into a ball and place them on the prepared baking tray.
  4. 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.
  5. 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.
  6. Preheat the oven to 240°C – 465°F (fan-forced).
  7. 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.