Having freshly baked sourdough bread for breakfast is never a good idea, I just realized. I had to get up at 5.00 am this morning in order to have breakfast at 8. I guess this means I’ll never be a professional baker. But that’s okay. Sourdough is better for evenings anyway, right?
These rosetta rolls were pretty good though. I think it was worth the early morning, just this once (I did however go back to sleep when they were rising, so I shouldn’t complain too much).
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.
- 135 g rye starter (4.8 oz)
- 370 g filtered water (13 oz, not fluid!)
- 200 g bread flour (7 oz)
- (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
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.
I have submitted this bread to #bakeyourownbread.