These delicious sourdough dinner rolls with Himalayan Tartary Buckwheat rock lunches, dinners, appetizers, and snacks. Think soups, salads, party trays, mini-sandwich bites 😋
I’m such a huge fan of homemade sourdough bread it’s about the only kind I eat these days. I keep the starter going year-round for slews of recipes, including these rolls, which are like tiny little loaves in and of themselves.
They rock with soups, salads, mini sandwich bites, vegan croutons, and more. They’re also a go-to with appetizer trays and plant-based dips.
The best part, though, is that sourdough is immensely healthy. That rich zingy tang you get from the fermentation uploads scores of healthy microbiotics to your gut, such as lactobacillus, lactococcus, aerococcus, on and on.
One study notes that “The natural fermentation process in 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, and anti-inflammatory compounds.
On top of that, when you use the best flours ever, like Himalayan Tartary Buckwheat (HTB), chickpea, sorghum, almond, and rye, it multiplies the quality and nutrient-density of your rolls.
Sourdough Dinner Rolls Recipe
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 quality sourdough starter culture online.
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.
- Apron.
- Parchment paper.
Ingredients
Sourdough Dinner Rolls Wild Yeast Starter
Wild yeast starters can take days to weeks, but the longer they ferment the tastier. Overnight refrigeration yields crustier rolls.
Ingredients
- 1/4 cup rye flour.
- 1/4 cup HTB 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.
Sourdough Sponge Starter
Himalayan Tartary Buckwheat flour is great in starters and recipes because it’s prebiotic, probiotic, bioactive, and nutrient-dense. It’s also a complete protein with all nine essential amino acids.
Sourdough Sponge Starter Recipe
Ingredients
- 1/2 teaspoon active dry yeast.
- 1/2 cup rye flour.
- 1/4 cup HTB 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
It can take a second to make the best sourdough breads and dinner rolls, because longer rise times produce richer doughs. 😋
Sourdough Dinner Rolls Recipe
Equipment
Ingredients
- 2 cups sourdough starter.
- 1 1/2 cups filtered water.
- 3 1/2 cups organic flour. (Options include rye, almond, chickpea, and sorghum, with at least 50% almond or organic bread flour.)
- 1 cup Himalayan Tartary Buckwheat flour.
- 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 450 and bake for 30 minutes or until browned.
Notes
Nutrition
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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.
