Sourdough Rye And Onion Rolls (Pistolet Style)

Name: Sourdough Rye And Onion Rolls (Pistolet Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Starter sponge; 50 g sourdough starter (1/4 cup); 45 g bread flour (1/3 cup); 125 g rye flour (1 cup); 175 g water (3/4 cup); 1/4 onion (finely chopped); Dough; 356 g bread flour (2 3/4 cup); 143 g water (5 oz); 9 g salt (1 1/2 teaspoons); 9 g instant yeast (1 tablespoon); 9 g sugar (1 1/2 teaspoons); 20 g oil (1 1/2 tablespoons)

Servings: persons

Starter sponge
50 g sourdough starter (1/4 cup)
45 g bread flour (1/3 cup)
125 g rye flour (1 cup)
175 g water (3/4 cup)
1/4 onion (finely chopped)
Dough
356 g bread flour (2 3/4 cup)
143 g water (5 oz)
9 g salt (1 1/2 teaspoons)
9 g instant yeast (1 tablespoon)
9 g sugar (1 1/2 teaspoons)
20 g oil (1 1/2 tablespoons)

1
Mix sponge and let ferment overnight at room temp (72F).
2
Mix all other ingredients and let sit for 5 to10 minutes.
3
Knead for 10 minutes.
4
Stretch the dough and fold letter-style from top to bottom and side to side.
5
Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
6
Divide into 12 even pieces (80 g each) and shape into balls.
7
Dust the balls lightly with flour (I use a sifter).
8
Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
9
Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
10
Preheat oven to 375F and bake for 8 minutes then rotate 180u00b0F Bake another 8 minutes or until 200F internally.
11
Cool on rack.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Starter sponge, 50 g sourdough starter (1/4 cup), 45 g bread flour (1/3 cup), 125 g rye flour (1 cup), and more.

Yes, Sourdough Rye And Onion Rolls (Pistolet Style) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!