Dinner rolls or pieces of bread to accompany dinner go as far back as recorded history. In fact in a lot of countries even today people make some kind of bread to accompany dinner. Dinner rolls can be baked spaced apart from each other or placed next to each other in one pan. The latter is called laadi pav in India and is made famous by Pav Bhaji.
I have two types of dinner rolls in this space. I have the 100 % whole wheat eggless and the 50% whole wheat eggless. Both use commercial yeast. I realized I had not posted this sourdough recipe. I made these as the base for the vegetarian sliders. Though the tops of the buns did not brown visibly the texture was soft with an even crumb.
You will need
You will need for 9 pav
200 gm 80% sourdough starter
400 gm water
40 gm olive oil
660 gm bread flour
16 gm salt
Combine all the ingredients in a mixing bowl and form a soft dough. The dough will be a little sticky and wet. Cover and keep aside for half and hour.
Stretch and fold the dough to strengthen it over the next hour. Reach over the far side of the dough, pull it up and fold over the top towards you. Make a quarter and repeat until you have gone all the way around twice. This is one turn. Repeat with two more turns spacing them half an hour apart. The dough will become smooth and elastic by the time you are done. Cover and keep aside for 6 hours. Divide into 9 portions and shape each one as a ball. Place in a parchment covered baking sheet with sides. Cover and keep refrigerated overnight.
The next morning you are ready to bake at any time. Leave the dough in the refrigerator until the oven is preheated and ready. Preheat at 350 F.
Place the baking sheet into the oven straight from the refrigerator. Bake for 30-40 minutes or until cooked and a toothpick inserted in the center comes out clean. These buns will not brown as much. Take them out of the oven and on to a cooling rack for about 5 minutes. Serve hot.
I have two types of dinner rolls in this space. I have the 100 % whole wheat eggless and the 50% whole wheat eggless. Both use commercial yeast. I realized I had not posted this sourdough recipe. I made these as the base for the vegetarian sliders. Though the tops of the buns did not brown visibly the texture was soft with an even crumb.
You will need
You will need for 9 pav
200 gm 80% sourdough starter
400 gm water
40 gm olive oil
660 gm bread flour
16 gm salt
Combine all the ingredients in a mixing bowl and form a soft dough. The dough will be a little sticky and wet. Cover and keep aside for half and hour.
Stretch and fold the dough to strengthen it over the next hour. Reach over the far side of the dough, pull it up and fold over the top towards you. Make a quarter and repeat until you have gone all the way around twice. This is one turn. Repeat with two more turns spacing them half an hour apart. The dough will become smooth and elastic by the time you are done. Cover and keep aside for 6 hours. Divide into 9 portions and shape each one as a ball. Place in a parchment covered baking sheet with sides. Cover and keep refrigerated overnight.
The next morning you are ready to bake at any time. Leave the dough in the refrigerator until the oven is preheated and ready. Preheat at 350 F.
Place the baking sheet into the oven straight from the refrigerator. Bake for 30-40 minutes or until cooked and a toothpick inserted in the center comes out clean. These buns will not brown as much. Take them out of the oven and on to a cooling rack for about 5 minutes. Serve hot.
Enjoy!
Love whole wheat bakes.. So healthy and delicious...
ReplyDeleteSeeing all your sourdough breads, I am tempted to bake some myself.
ReplyDeleteI thought they were rye rolls even though I read the title. :) Healthy ones.
ReplyDeleteperfect rools. These remind me the rolls that we get in flight. Amazing
ReplyDeleteThose soft and super spongy dinner rolls are just inviting me.. Too good they are.
ReplyDeleteYour breads are very inspirational Varada, So much so that I have a dough sittingg in the fridge for slow rise :-).
ReplyDeleteThe rolls look great and may be I will try them later when I start a little more active bread baking. Right now, I am a 'cake person :D'
Healthy and soft dinner rolls..
ReplyDeleteThose Pav buns look absolutely perfect - so soft and fluffy.
ReplyDeleteI have never worked with sour dough, once I overcome my yeast nervousness I will start with sourdough. The buns look amazing , I guess that goes without saying.
ReplyDeletelooks so healthy !! bookmarking all ur sourdough stuff and hope to begin trying them soon :)
ReplyDeleteHealthy whole wheat rolls look lovely!
ReplyDeleteVarada, you are doing Magic with your Sourdough starter.Want to try all of your breads. These healthy buns have come out so well.
ReplyDeleteVarada, I cannot wait to learn all the tips from you for the sourdough breads! Looks too good :)
ReplyDeleteThose are some awesome looking buns Varada, will make a great dinner for sure!
ReplyDeleteLove this wholesome dinner rolls!! they turned out very well..
ReplyDeleteBeautiful rolls varada. i must seriously start learning to make SD soon!!!
ReplyDeleteThis whole wheat version of pav looks so healthy and the crumb looks fantastic..
ReplyDeleteThis is awesome. I want to try it soon but getting the starter started now ...? So will wait for rains before I attempt making the starter an dthese breads. In fact I read and re read the kneading and thi sis ideal for me.
ReplyDelete