Fermented Sourdough Rolls with Seeds

Rebekah Kuk

Perfect, pillowy, tangy sourdough bread is studded with sunflower seeds, chia, and flaxmeal. Melted butter brushed on top is the crowning touch. Read on for the recipe, and be sure to add them to your Thanksgiving or holiday menu.

5 from 1 vote

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Prep Time 20

Cook Time 15

1 4

Total Time 1 4 35

Course Side Dish

Cuisine American

Servings

Equipment

Large sheet pan
Parchment paper

Ingredients

2 cups *Grapewood Farm #50 sifted hard red flour or regular bread flour; see measuring note below
2 cups *Grapewood Farm unsifted hard red wheat flour or whole wheat flour; see measuring note below
1/2 cup active sourdough starter
1/4 cup sunflower seeds
1/4 cup flaxmeal
2 tbsp chia seeds
2 tsp salt
2 tbsp melted butter for brushing on after baking

Instructions

The night before or eight hours before you plan to start the process of turning your dough (a two hour process), mix together all ingredients except for melted butter in a large bowl. Start with 2 cups of water. You may need more, depending on the saturation of your starter. You want a dough that is not wet, but not shaggy and dry. The dough should just come together with few visible dry shards. Stir the dough, folding in toward the center, until this is achieved, adding just a bit of extra water if needed.
Cover the dough and leave out at room temperature for 8 hours.
The next morning, start turning your dough. Use a rubber spatula to lift up one side of the dough and press in toward the center. Give your bowl a quarter turn and lift another side of dough in toward the center. Give four stirs, then cover the dough and let it rest for 30 minutes.
Do this three more times, for a total of four turns every 30 minutes.
Lightly sprinkle the countertop with flour. Don't use too much, since you want the dough to stick just a bit while you form it.
Turn dough out onto countertop. Gently flatten out. Turn in the far edge toward the middle, then side edges toward the middle (overlapping), and finally the edge closest to you up and over to form a large boule (sphere shape). Flour your hands as needed, and shape the dough into a tight sphere, turning in a circular motion and tucking the seams underneath. Let rest 10 minutes, covered.
After the dough has rested 10 minutes, use a bench scraper or chef's knife to cut the dough into 12 sections. I do this by first cutting it into quarters. Each quarter makes a fluffy triangle, and I then cut off the tip of each triangle and the remaining section in half. This gives me roughly even pieces.
Shape each piece of dough into a mini boule, gently stretching the seams underneath and turning it in a circular motion on the counter top. Place each shaped roll onto a large, parchment lined sheet pan.
Cover the shaped rolls with a damp tea towel. Let them rest 30 minutes while you preheat the oven to 500 degrees Fahrenheit. The high oven temperature helps with oven spring, creating fluffy rolls.
When the rolls have rested 30 minutes and the oven is hot, slide them in and bake for 15-20 minutes. Check them at 15; they should be golden brown on top. After removing them from the oven, brush two tablespoons of melted butter over the rolls. Serve warm.
These rolls can be made ahead of time and frozen. Thaw at room temperature, and reheat in a warm oven, covered in foil.

Notes

I measure my flour by inserting the measuring cup into the bag, fluffing it up a bit, getting a big scoop, and then leveling it off with a knife.

*Grapewood Farm is my first choice when it comes to ancient grain, modern grain, or rye flour. They grind the grains into flour before they mail it, which keeps the nutritional value high.

Keyword Ancestral, Egg Free, Fall, Fermented, Holiday, Thanksgiving, Traditional, Whole Grain, Winter

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