Homemade Sunday Rolls
These wonderful rolls are really something to sink your teeth into for Sunday breakfast... fresh from the oven, warm, delicious and made by you with love.
- Makes 6 Rolls
- sourdough starter - 150g (white wheat)
- water - 220ml (lukewarm)
- strong white flour - 340g
- sea salt - 1 teaspoon
- Place water, flour and starter in the bowl. Mix well until it forms a soft, slightly sticky dough.
- Cover with a clean cloth and let it rest for 10 minutes. Add salt and mix well.
- Cover with a clean cloth and let it rise in a warm place. Leave the mixture for about 3-4 hours.
- While resting, once in a 30-40 minutes - stretch and fold the dough like a business letter.
- Flatten the dough on a lightly floured surface and divide into 6 roughly pieces and pre-shape into balls. Cover and allow to rest for 10 minutes.
- Flatten each ball, then fold the top and bottom edges to meet in the centre and then fold the top half over the bottom.
- Place onto a parchment-lined baking sheet. Cover with a cloth and then plastic and refrigerate for 8 to 24 hours.
- Remove from the fridge and allow them to come to room temperature for at least 1 hour. Slash the top with a sharp knife and brush the water over the rolls.
- Place a roasting pan with water on the bottom shelf of the oven. This will allow steam to be created in the oven and help the rolls to rise during baking.
- Preheat the oven to 220°C.
- Bake the rolls 20 minutes, until golden and well risen.
- Once it’s done, remove from the oven and place on a wire rack to cool.