Sourdough Rye And Onion Rolls (Pistolet Style)

  1. Mix sponge and let ferment overnight at room temp (72F).
  2. Mix all other ingredients and let sit for 5 to10 minutes.
  3. Knead for 10 minutes.
  4. Stretch the dough and fold letter-style from top to bottom and side to side.
  5. Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
  6. Divide into 12 even pieces (80 g each) and shape into balls.
  7. Dust the balls lightly with flour (I use a sifter).
  8. Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
  9. Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
  10. Preheat oven to 375F and bake for 8 minutes then rotate 180u0b0F Bake another 8 minutes or until 200F internally.
  11. Cool on rack.

starter, sourdough starter, bread flour, rye flour, water, onion, dough, bread flour, water, salt, yeast, sugar, oil

Taken from www.food.com/recipe/sourdough-rye-and-onion-rolls-pistolet-style-503081 (may not work)

Another recipe

Switch theme