Sourdough Dinner Rolls Recipe
This recipe is organic, vegan, and gluten-free.
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
Sourdough starter recipes in blog post. Prepackaged starter here.
Good organic flours for sourdough include HTB, chickpea, rye, sorghum, and almond.
Nutrition
Calories: 142kcal
Tried this recipe?Let us know how it was!
As an Amazon Associate, we earn commissions from qualifying purchases.