Himalayan Tartary Buckwheat Sourdough Dinner Rolls

These delicious Himalayan Tartary Buckwheat sourdough dinner rolls are crusty, flaky, and incredibly rich. 😋

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Sourdough bread has been a favorite of mine for a very long time, and not just because it’s delicious. The fermentation process from the starter uploads scores of healthy microbiotics to your gut, from lactobacillus and lactococcus to aerococcus.

One study notes that “sourdough breadmaking helps patients with gastrointestinal disorders, e.g., irritable bowel syndrome (IBS) and also patients with celiac disease, e.g., gluten intolerance.”

It also boosts vitamins, minerals, polyphenols, prebiotics, and anti-inflammatory compounds, while being lower on the glycemic index and fiber-rich.

Beyond that, healthy flours like organic almond mixed with Himalayan Tartary Buckwheat powder (HTB) and other ingredients ups the quality overall.

Himalayan Tartary Buckwheat Sourdough Dinner Rolls

There are three kinds of starters you can use in this recipe: sponge starters, commercial, and wild yeast made from scratch.

The latter takes the longest, days to weeks, while sponge and prepackaged reduce timeline. You can also keep a starter going for months on end.

For prepackaged, you can get a good sourdough starter culture here:

Here’s what you’ll need (full recipe below):

Equipment

• Mixing bowls.
• Kitchen cloth.
• Flatware/cutlery.
• Rolling Pin
• Cutting board.
• Baking pan.
• Oven mitts.
• Paper towels.
• Canning jar.
• Measuring cups.
• Measuring spoons
• Parchment paper.

Ingredients

• Sourdough starter.
•  Filtered water.
• Organic almond flour. 
• HTB powder.
• Pink salt.

Sourdough Dinner Rolls Recipe

Wild yeast starters can take days to weeks, but the longer they ferment, the tastier. Overnight refrigeration yields crustier rolls.

Wild Yeast Starter Ingredients

• 1/2 cup organic flour.   
• 1/4 cup lukewarm filtered water.

Instructions

• Combine the water and flour in a mixing bowl, stir well, then knead until smooth on a non-floured wooden board, roughly 3-5 minutes.
• Return to bowl and cover tightly with a towel or cheesecloth.
• Leave at room temperature for 12/15 hours, then add another 1/2 cup flour and 1/4 cup lukewarm water and mix thoroughly (called feeding the starter).
• Cover and rest again for another 12-15 hours, repeating another time for 24 hours. If it’s risen and bubbly repeat the process a couple more times—or longer for richer rolls—then taper down to a 12 then 4-8 hour window, tightly covering so no air gets in.
• When it’s ready it should be bubbly with a tangy smell.

Tips

• Starter should be used for making bread or rolls within four to eight hours after last feeding.
• To maintain a starter feed twice daily at 12-hour intervals.
• For longer maintenance, refrigerate and feed once a week. Mature starters can survive longer with no feeding.
• Adding a bit of olive oil to the dough can help soften the crust if you don’t like it crispy.

Sourdough Sponge Starter

Sponge starters are widely used in sourdough recipes.

Sponge Starter Ingredients

• 1/2 teaspoon active dry yeast.
• 3/4 cup organic flour.   
• 1/2 cup lukewarm filtered water.

Instructions

• Combine the ingredients in a mixing bowl and stir well for three to five minutes.
• Cover tightly and let rise at room temperature until tripled in size, about seven hours, or refrigerate overnight for 15 hours.
• When it’s tripled in size and starting to collapse, use immediately or feed again with flour and water.
• Cooled sponge starters straight from the fridge must be combined with warm water in final dough recipes (105-115 F).

Sourdough Dinner Rolls Recipe

Once you’ve got the sourdough starter, here’s what’s next:

Making the Rolls

Ingredients

• 2 cups sourdough starter.
• 1 1/2 cups filtered water.
• 4 cups organic flour. 
• 1/2 cup HTB powder.
• 1 tbsp olive oil.
• 4 tsp pink salt.

Instructions

• Combine the water, starter, and 4 cups of flour including HTB in mixing bowl.
• Knead or beat until sticky smooth and cover in fridge for 12-14 hours.
• Return to room temperature for two hours then add 1/2 cup flour and 4 teaspoons salt.
• Knead/beat again, then cover loosely for 10 minutes.
• Transfer to an oiled mixing bowl, cover, and let rise 6 hours or until doubled.
• Shape into 12 rolls (or sizes you prefer), cover again, and let rise another 2-4 hours or until doubled.
• Preheat oven to 375 and bake for 30 minutes or until browned.

It can take a second to make the best sourdough breads and dinner rolls, because longer rise times produce richer doughs. 😋

You might also be interested in . . .

Himalayan Tartary Buckwheat Banana Bread 

15 Himalayan Tartary Buckwheat Recipes

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The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.