Rosetta sourdough rolls |

Rosetta rolls

Duration: 24 hours for pre-dough to get active, then another 3 hours to let the dough rise and bake the buns.
Makes 16 buns.

Rosetta sourdough rolls

Rosetta sourdough rolls

Day 1

  • 135 g rye starter (4.8 oz)
  • 370 g filtered water (13 oz, not fluid!)
  • 200 g bread flour (7 oz)

Day 2

  • (1/3 cup sugar)
  • 1/3 cup canola oil
  • 0.5 tbsp sea salt
  • 2 tbsp honey
  • 540 g bread flour (19 oz)
  • 2 eggs

sea salt
sunflower seeds

Mix starter, water and bread flour in a bowl and wrap it with cling wrap. Let sit for 24 hours until the pre-dough is active, looking nice and bubbly. Add (sugar), canola oil, sea salt, honey, eggs and bread flour. Knead to a firm dough. Divide the dough into 16 pieces. Roll out each piece to a string, 10″long. Tie a knot in the middle. Stick one end in underneath the knot, and the other end on the top of the knot (see how to roll a rosetta). Let the rosetta rolls rest two hours.

Put a casserole dish with water in the oven and preheat it to 460°F. Brush some water on the rolls, and sprinkle your toppings over them. Bake the rolls for 15 minutes until they have reached an inner temperature of 207°F and sound hollow when you knock on the bottom.