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Saturday, 17 September 2016

Baking Split Rolls With A Sourdough Starter

Today we are baking very simple rolls. There isn't much to the ingredients, as they are very plain in taste, but we dandy them up a little by giving them a double split on top. These very neutral tasting rolls are a guaranteed hit with everyone and very easy to include in a lunchbox. I sprinkle some flour on before baking them, but if you are baking these for smaller kids, you may prefer to leave this off, as it could become a little messy when they eat it.


In a large mixing bowl, measure 2 cups (500 ml) cake flour, 2 cups (500 ml) white bread flour, 1 teaspoon (5 ml) salt and 1 tablespoon (12,5 ml) sugar. Mix all the dry ingredients together.
Option 1: If using Instant Dry Yeast, add 1 packet to the dry ingredients and mix it well.


Add 1 cup (250 ml) sourdough starter and 1 cup (250 ml) lukewarm milk.
Option 2: If using Active Dry Yeast, add one packet to the milk and allow it to froth up before adding it to the rest of the ingredients.


Bring the dough together.


Knead for about 10 minutes to form an elastic ball.


Divide and roll into 8 oblong balls.


Make 2 deep incisions diagonally across each of the buns.


Split the buns open by stretching them a little.


Spread them widely apart on a baking tray.


Cover with plastic and allow to rise in a warm dry place.


The rolls will almost double in size.


Sprinkle some cake flour on the rolls.


Bake in a preheated oven at 200 °C for roughly 15 minutes.


If the rolls are intended for a lunchbox, allow it to cool on a wire rack.


Alternatively, you can pack the rolls in a basket ...


... and serve it with mugs of hot soup.


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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Remember to keep nurturing your TALENT for making PRETTY things.
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