Have you ever described someone as being ‘as good as bread’? It’s a fitting comparison since bread is inherently good despite its simplicity. And when it comes to homemade rolls, even better. I made these with sourdough, but you can also use yeast. They are soft and full of crumb, perfect for dipping in sauces or enjoying with cold cuts. Thanks to the sourdough, they remain fresh for days. Just pop them in the oven for a few minutes before serving.
Other interesting rolls:
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Hours
- Preparation time: 40 Minutes
- Portions: 8 rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 8 homemade rolls
I prepared these rolls with sourdough, but you can easily use fresh or dry yeast instead. In this case, use 5 g of dry yeast or 15 g of fresh yeast. Of course, you can reduce the amount of yeast by increasing the rising time.
- 4 3/4 cups Manitoba flour
- 7 oz sourdough (refreshed)
- 1 1/2 cups water
- 1 tbsp honey
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 tsp salt
Tools
I used a stand mixer for the dough of these homemade rolls. If you don’t have one, you can mix the ingredients by hand, first in a bowl and then on a work surface. The important thing is to knead vigorously and for a long time.
- 1 Bowl medium
- Stand Mixer
- Sieve fine mesh
- 1 Bowl large
- Baking Sheet
Preparation of homemade rolls
Pour the lukewarm water into a medium-sized bowl, add the refreshed sourdough, and stir until almost completely dissolved.
Sift the flour into the stand mixer’s bowl, add the water and sourdough mixture, and start kneading with the dough hook.
Once the flour has absorbed the liquid, add the honey and continue kneading.
Once the mixture has compacted, add the salt and oil.
At this point, knead for a long time until the dough is hooked to the mixer.
Transfer it onto a lightly floured work surface and knead it briefly by hand.
Then shape it into a ball, place it in a large bowl, make a cross cut, cover with film, and leave to rise in a warm, draft-free place until tripled in volume. I mixed in the evening and let it rise overnight. Naturally, if using yeast, the times will be much shorter.
After the first rising time, transfer the dough onto a floured work surface, knead it briefly into a log, and divide it into eight pieces weighing 5-5.3 oz each.
Flatten each piece with your hands, fold the dough over itself a few times, shape into a ball, and place it on a baking sheet lined with parchment paper.
Repeat with the remaining pieces.
Now dust the surface of the rolls with flour and make two vertical and two horizontal cuts in each, as shown in the photo.
Cover with a cloth and let rise for at least another two hours.
Finally, bake the rolls in a preheated static oven at 392°F for about 20 minutes. Take them out and let them cool slightly before serving. I assure you it’s going to be hard to wait. I’m sure you’ll bite into them while they’re still hot. Well done! Enjoy! Paola
