SOURDOUGH RYE AND ONION ROLLS (PISTOLET STYLE)
A sourdough variation of Recipe #416868. Preparation time doesn't include the starter preparation.
Provided by Red_Apple_Guy
Categories Breads
Time 2h16m
Yield 12 rolls, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix sponge and let ferment overnight at room temp (72F).
- Mix all other ingredients and let sit for 5 to10 minutes.
- Knead for 10 minutes.
- Stretch the dough and fold letter-style from top to bottom and side to side.
- Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
- Divide into 12 even pieces (80 g each) and shape into balls.
- Dust the balls lightly with flour (I use a sifter).
- Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
- Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
- Preheat oven to 375F and bake for 8 minutes then rotate 180°F Bake another 8 minutes or until 200F internally.
- Cool on rack.
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Ann Vine
[email protected]I love the flavor of these rolls. The sourdough and rye give them a nice tang, and the onion adds a bit of sweetness.
Florence George
[email protected]These rolls were a bit too dense for my taste. I think I might have kneaded them too much.
Kedir Abdu
[email protected]I'm so glad I found this recipe! These rolls are amazing. I'll definitely be making them again and again.
Kyle Flores
[email protected]These rolls are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and flavorful.
Arslan Qaiser
[email protected]I've made these rolls several times now, and they're always a hit. They're the perfect addition to any meal.
Damah Seth
[email protected]These rolls are perfect for sandwiches. They're sturdy enough to hold up to all the fillings, but they're also soft and fluffy.
Sworit Dhungana
[email protected]I love the crust on these rolls! It's so crispy and flavorful. The rolls are also very soft and fluffy on the inside.
Alexis Jancel
[email protected]These rolls were a bit too sour for my taste. I think I might have used too much sourdough starter. Next time, I'll use less.
CHIRKEY Tamang
[email protected]I'm not a baker, but these rolls were easy to make and turned out great! I'm definitely going to be making them again.
Ludovick
[email protected]These rolls were delicious! I made them for a party, and they were a big hit. Everyone loved the flavor and texture.
Zahro Awees
[email protected]I've been looking for a good sourdough rye bread recipe, and this one is perfect! The rolls are soft and flavorful, and they have a nice chewy texture. I'll definitely be making these again.
The life of Oscar
[email protected]These rolls were a bit dry for my taste. I think I might have over-proofed them. Next time, I'll be sure to keep an eye on them more closely.
Maneesh Srvm
[email protected]I love the flavor of these rolls! The sourdough and rye give them a nice tang, and the onion adds a bit of sweetness. I'll definitely be making these again.
Md. Naim Islam
[email protected]These rolls were easy to make and turned out great! I used a Dutch oven to bake them, and they came out with a nice crispy crust and a soft, fluffy interior.
beqa izoria
[email protected]I've made these rolls several times now, and they're always a hit. They're perfect for sandwiches, burgers, or just eating on their own. I highly recommend this recipe.
SHAN ISLAM SHANTO GAMING YT120
[email protected]The rolls were a bit too dense for my taste, but the flavor was good. I might try using a different type of flour next time.
shamim bhuiyan
[email protected]I'm not a huge fan of sourdough, but these rolls were surprisingly good. The rye and onion flavors really complemented the sourdough tang. I would definitely make these again.
BYARUHANGA JONATHAN
[email protected]These rolls look delicious! I love the combination of sourdough, rye, and onion. I'll have to try this recipe soon.
shah nawaj
[email protected]Just tried this recipe and it turned out amazing! The rolls were soft and fluffy, and the sourdough flavor was perfectly balanced with the rye and onion. I'll definitely be making these again.