Whole Grain Sourdough Date Rolls Recipes

ARTISAN WHOLE GRAIN SOURDOUGH

Steps:

• Evening of Day 1:
• Mix all ingredients together
• Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
• Morning of Day 2:
• Add day 2 to day 1 ingredients
• Knead, place in plastic covered bowl and refrigerate for 24 hours.
• Morning of Day 3:
• Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
• Bake at 485F for 40-45 minutes.

HOMEMADE SOURDOUGH ROLLS

Steps:

• Combine water, whole wheat flour, and 1 package yeast in a bowl and mix well. Cover loosely with a towel and set aside, stirring occasionally, until starter smells sour and sweet, 2 to 4 days.
• Place milk and butter in a small pot and heat over low heat until butter is melted, 3 to 5 minutes.
• Combine 2 cups bread flour, sugar, and 1 package yeast in a bowl. Stir heated milk mixture in slowly. Add remaining 3 cups bread flour and the sourdough starter, mixing constantly. Knead dough for about 5 minutes.
• Grease a bowl and place the dough inside. Let dough rise, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan and dust with cornmeal.
• Punch down dough and turn onto a lightly floured surface. Divide dough into 12 equal pieces. Flatten into rounds of your desired size using a rolling pin or by hand. Place in the prepared pan. Cover with a towel and let rise in a warm place, about 30 minutes.
• Uncover and bake in the preheated oven until top is golden brown, about 22 minutes.

SESAME DURUM SOURDOUGH ROLLS

Steps:

• Mixing and Bulk Fermentation
• Mix the dough ingredients together in a large bowl and cover.
• After a 15-minute rest, stretch and fold the dough to smooth out the dough and check on hydration. If the dough is gloppy-wet or stiff-dry, add a little more flour or water. You can transfer the dough to a straight-walled container at this point if you want.
• Cover and let the dough bulk ferment until it has almost doubled in size. At warm temps (high 70s) my dough needed about 5 hours to double. In colder temperatures or with weaker starter, the dough will need more time.
• Shaping and Final Proof
• Flour your work surface and scrape the dough out of your bowl or bucket.
• Press the dough flat and divide it into 10 pieces (about 90g each).
• Roll the pieces into balls and let them rest 1-2 minutes.
• Put sesame seeds in a small bowl and measure out a piece of parchment paper that fits your baking vessel.
• Scoop up a dough ball with a bench knife and press the damp underside of the ball into the sesame seeds while re-forming the dough into tight ball with a pinching motion at the top (see photo gallery). Repeat for all the dough balls and arrange them on the parchment paper so that they don't exceed the space of your baking vessel.
• Cover and let the dough rise again for 1-2 hours at room temperature. The dough can also be refrigerated overnight for the final proof, just make sure to cover it well.
• Baking
• Preheat your oven and baking vessel to 500F for at least 30 minutes.
• Remove the vessel from the oven and set it on a dish towel. Using a peel or flat-sided cookie sheet, slide the parchment onto the vessel base. Cover and return the vessel to the oven.
• Bake at:
• 500°F for 10 minutes, lid on
• 450°F for 10-15 minutes, lid off
• Feel free to serve piping hot with melted butter or let them cool and then store them in the baking vessel.