Olive Oil Sourdough Dinner Rolls
Wonderfully tender dinner rolls made with sourdough starter, olive oil and flaked sea salt.
Servings 12 rolls
Ingredients
- 120 g fed active sourdough starter fed 6-12 hours before making this dough
- 360 all purpose flour
- ½ teaspoon fine sea salt
- 25 g honey
- 80 g greek yogurt
- 120 g warm water
- 1 ½ tsp active dry yeast
- 25 g olive oil plus more for topping
- Flaked sea salt
Instructions
- In the bowl of a stand mixer, add the warm water, yeast and a small squeeze of honey (about 5g). Stir together.
- Fit the mixer with the dough hook and add the fed starter, the flour, 20g of the honey, greek yogurt, salt and the 25g of olive oil. Turn the mixer on low.
- Work up the speed to medium and knead the dough for 5-7 minutes, until it comes together in a soft ball.
- Set it in a bowl greased with olive oil and cover with plastic wrap. Let rise for about 2-3 hours, until doubled in size.
- Spread a thin layer of olive oil around the bottom and sides of a 9x13” cake pan.
- Roll the dough out to about 10 x 12”. Spread a thin layer of olive oil on the dough, sprinkle on some flaky salt, then use a pastry cutter (or pizza roller or knife) to slice it in half lengthwise so you have two longer rectangles. Use the pastry cutter to slice the rectangles thin 1” strips (see the video below for guidance).
- Roll each strip up into a coil. Set them on the greased pan, leaving space between each coil. You should have about 15 rolls (you can wrap two of the edges that are smaller/thinner together to make one slightly larger roll).
- Cover with a tea towel and let rise for another hour, until you can press the dough and it doesn’t immediately spring back. Preheat the oven to 375 F.
- Bake the rolls for 25-30 minutes, until golden all over.
- When they are out of the oven, brush with more olive oil and sprinkle on some sea salt.
- Serve warm!
Video
Notes
Makes 15 dinner rolls.