This recipe for eight sandwich/burger sized rolls is great for weekly sandwich making. This particular recipe, with its rye flavors is great for roast beef and swiss sandwiches. For regular sourdough, replace the rye with more wheat flour and omit the turmeric and caraway.
“Complex flavor profile!”
“A party in my mouth!”
– 4c unbleached white flour
– 2c dark rye flour
– 2c sourdough starter (each equivalent to roughly 1c water + 1/2c flour)
– 2 tbsp soybean or olive oil
– 2 tsp white granulated sugar
– 2 tsp quick rise yeast
– 2 tblsp ground turmeric
– 2 tblsp caraway seeds
– 2 tsp salt
24 hours prior to baking, place 2 cup of a previously prepared liquid starter mixture in a bowl o r bread machine, with oil, sugar, and 2 cups of wheat flour flour. Mix with a dough cycle if using a bread machine or hand mix and let sit for a day or at least overnight.
When you come back the next day you should notice a lot of bubbling in the mixture, this is indicative of microbe activity, and is a good sign. During this time, the dough will acquire the lactic acid which gives it the sourdough flavor.
Two and a half hours prior to the desired baking time, add the remaining two cups of wheat flour, the rye flour, the turmeric, salt, caraway, and the yeast (note: the extra yeast is added here to insure consistency) to the bowl or bread machine and mix or run the dough cycle again. After mixing, let the dough proof for an hour. The dough cycle should already include letting the dough rise for an hour after mixing.
After the hour rise, punch down the dough, flour or parchment a baking tray, and remove the dough from the bread machine and place on the tray. Divide the dough into eight equal pieces and arrange with wide spacing on the tray.
A note on dough forming:
In your hand flatten a piece out and then pull in one of the corners and press it to the center of your palm, rotate the piece and pull in again, continue rotating and pulling until you have a piece of dough with a smooth dome-like side and a crinkly folded side. The folded side will be placed down on the baking tray.
Brush each piece of dough with water and allow to rise for a second hour.
Preheat oven to 425 degrees. After the second rise, brush the rolls with fresh water a second time and place in the oven for 20 minutes.