Sourdough Rye And Onion Rolls (Pistolet Style) Recipe

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.

No additional tips available.

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

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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.

Sourdough Rye And Onion Rolls (Pistolet Style)

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