About this recipe:A great bread roll that is truly flavoursome. I keep a stock of these in the freezer because they are so popular with the family. They are easy to make and while they are baking the smell in the kitchen is marvellous. Do experiment with the flour types and quantities. Always remember to top-up the sourdough starter container once you have made the dough. This recipe makes between 12 and 16 nice size rolls (73g a roll).
Put the flours, starter and half the water into a mixing bowl. Bring the ingredients together adding water as you do this until you get a sticky dough. Tip onto a lightly oiled work surface and add the salt. Knead the dough for 8 to 10 minutes until smooth and sticky. Place in an oiled bowl or oiled container, cover with a clean tea towel and leave in a warm place to rise for 5 to 6 hours or doubled in size.
Prepare two baking trays with a dusting of flour or semolina. This stops the rolls sticking to the tray surface during the second rise and baking.
Flour the work surface and gently tip the dough out being careful not to knock too much of the air out of the dough. Fold the dough back on itself a few times and then flatten before cuing the dough into 12 to 16 equal sized balls and shape into a roll. I usually weigh each roll before shaping and the weight I use is 73g to 75g a roll. Place onto the baking tray, cover with a cloth and leave to rise for 1 to 2 hours.
Preheat the oven to 240 C / 220 C fan / Gas 8/9. Place a roasting pan in the bottom of the oven.
Uncover the rolls and using a sharp knife, cut an X into the top of each roll. Pour about 250ml of water into the roasting tin on the bottom of the oven.
Bake the rolls in the preheated oven for 20 to 30 minutes. To check the rolls are properly baked; the rolls will be deep golden in colour and hollow sounding when you tap the roll base. Remove from the oven and enjoy them.