14 August, 2015
Sourdough rye and onion dinner rolls
This is the perfect roll to serve with a hot soup or a one pot casserole. It has got a crusty exterior with a lighter crumb. This recipe needs a long proving period, as I use only sourdough starter. But if you wan to make them in a hurry, by all means you can add a tablespoon of yeast. In that case, knead the dough as usual and let it sit in a warm place until doubled in size and continue to make rolls according to directions. But this might not give the tangy sourdough effect, but the rolls will be equally tasty and crusty.
The caramelized onions adds flavour and aroma to these rolls. I always make dinner rolls, and I wanted to do something different this time, and so came the caramelized onions. The two goes together so well. One thing to note is not to add a lot of butter when frying the onions. That could make the dough too oily. You can omit butter altogether and fry the onions alone if you like.
Rye flour gives that nice earthy colour to this roll which is very appealing. Also it improves texture and mouth feel. With it’s hard crusty shell, these rolls are best when dunked in soups or curries. I have served them with some homemade herbed butter. They are nice when slathered with some butter too.
As with all sourdough breads, these get tough with time. So it’s always a good idea to preheat these in a oven for few minutes. Use a warming stone when serving these on a table to keep them at their best for longer.
- 1/4 cups sourdough starter culture
- 1/2 cup flour
- 1/2 cup water
- 1 cups of whole meal flour
- 1/2 cup of rye flour
- 200ml water (approx.)
- 2 tblsp salt
- 2 large Onions finely diced
- 1/4 cup Butter
- 2 tbsp of sugar
- Mix starter ingredients and set aside for at least 8 hours or better overnight.
- For the caramelized onion, heat a non-stick pan on medium.
- Add the onions and cook stirring occasionally.
- When onions get colour add sugar and butter and continue cooking until onions turn dark brown.
- Take off the heat and cool completely
- In a large bowl, toss in two flours and salt.
- Mix to combine. Make a well in the middle and add the starter mixture.
- Incorporate by hand or using dough hook in a mixer.
- Mix in the onions and the butter left in the pan.
- Add water as you go to make a soft dough. (You may not need all the water)
- Kneed for 5-10 seconds.
- Place in a greased bowl covered with a wet tea towel and set in a warm place.
- The dough should double within 1-2 hours.
- Once risen, take the dough out, degas lightly.
- Divide dough in to (approx.) 80g pieces.
- Shape the dough pieces in to bread rolls.
- Place on a baking tray or pizza stone.
- Sprinkle some flour, lightly cover and let rise for about 30 minutes.
- Heat the oven to 200 °C.
- With a sharp blade, score the rolls and bake for about 30 m minutes.
- Check to see if the crust is hardened and rolls are light.
- Let cool on a wire rack.
- If not consuming immediately store in an air tight container once completely cooled and reheat in a moderate oven for about 5-8 minutes before serving.