Friday, November 26, 2010

Sourdough Spelt Herb Dinner Rolls

Sourdough Spelt Herb Dinner Rolls:

I have recently started doing a little bit of bread baking. I have a beautiful little jar of  live yeast (sourdough starter) living in my refrigerator. Almost all of my bread baking has been limited to dense, freshly ground whole grain, long fermented, artisan style sourdough bread. For Thanksgiving I wanted something a little lighter, so I decided it would be ok in this instance to use part white flour (80/20 guideline!). I have a bread machine so I let the machine handle the kneading, but you can do it yourself if you do not have one- it is just a little messier.

2 Cups Sourdough Starter (Feed starter the night before you want to use it)
3 Cups All Purpose Flour
3 Cups Freshly Ground Spelt Flour
2 Eggs
1 Cup Buttermilk
4 Tablespoons Butter
4 Tablespoons Honey
1 Tablespoon Sea Salt
1 Tablespoon All Purpose Seasoning


Add all ingredients to the bread machine (or a bowl) except the flour. Stir together.

Start with the spelt, slowly adding flour to the mixture. After the spelt is incorporated start adding the white flour cup by cup. Mixing until the dough looks smooth and is only slightly sticky to the touch (shown below). If using a machine, do not allow the dough to rise in machine! Just use the machine for mixing only.

After this you can take the dough and refrigerate for up to a day until needed. The longer you wait to use the dough the more sour flavor the rolls will have. If you would like to use it right away, let the dough rest for 15 minutes. I will be baking these tomorrow so I have taken the dough and rolled it into flour and wrapped it for the refrigerator (shown below).

Wrapped up and ready for storage for up to 24 hours in refrigerator (below).

Take dough out of refrigerator and allow to come to room temperature. (Picture Below)

Using a floured surface take pieces of dough about 1/4 cup and roll into balls.

Place on a baking sheet lined with parchment to prevent sticking.

Allow dough to rise at room temperature until the dough has almost doubled in bulk. Bake at 350 for 18-20 minutes. Check often. Rolls should be golden brown on top.

Note: If I had to do these over, I think I would use more spelt flour and less white. The taste was great but I think they would have been better. I guess I do not really like the taste of white flour anymore!

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  1. Just an FYI, what is growing in the sourdough starter is yeast, and therefore a fungus- Not bacteria. You can use bacteria to make bread, but it's not sourdough that you end up. (Salt-rising bread uses a bacteria)

  2. Hi Brian,

    Thanks for the clarification! I will edit the post.


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