Sourdough Mini Challah Dinner Rolls
Calories: 13
Adjust Servings Here: 12 rolls
Description
Making your sourdough mini challah single-braid dinner rolls is a delicious and impressive way to turn a humble dinner side dish into an eye-catching entrée. With a unique flavor, thanks to the sourdough in the recipe and the single braid shape, which adds a rustic but impressive touch, a little bit of practice is all you need to make these homemade dinner rolls.
Ingredients
- 150 g (0.6 cups) Active sourdough starter (100% hydration)
- 500 g (4 cups) Bread flour
- 100 g (0.8 cups) All-purpose flour
- 265 ml (1 cups) Milk or water room temperature
- 60 g (2 oz) Honey or sugar
- 60 g (2 oz) Butter or vegetable oil room temperature
- 100 g Eggs 2 large eggs
- 10 g (0.35 oz) Salt
Plus
- 1 Egg for egg wash
- 2 tbsp Sesame or poppy seeds for topping
Instructions
- Combine - In a stand mixer bowl, combine the active sourdough starter, eggs, sugar, bread, all-purpose flour, and salt. Cover the bowl with a kitchen cloth and leave to autolyze for 30 minutes.150 g Active sourdough starter , 500 g Bread flour, 100 g All-purpose flour, 265 ml Milk or water, 60 g Honey or sugar, 100 g Eggs, 10 g Salt
- Knead - Then, knead for 4 minutes on medium speed. Add the butter and knead for about 7-10 minutes or until you have a smooth, elastic dough.60 g Butter or vegetable oil
- Bulk ferment - Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a damp kitchen cloth, and let it rise for 3 to 4 hours or until doubled in size.
- Divide - Punch the dough down and transfer the dough onto a lightly floured surface. Divide it into 12 equal pieces, each weighing approximately 100 grams.
- Ropes – Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface. Then, roll like a jelly roll into a rope about 16 to 18 inches long, as shown in the video.
- Single braid challah – Braid the challah using a single rope. Start by shaping into a number six. Loop the top in a knot, twist the bottom, then anchor the top into the bottom. As shown in the progress pictures and video.
- Proof - Place each shaped roll onto a parchment-lined baking sheet, giving them enough space to expand. Cover the rolls with a damp cloth or lightly oiled plastic wrap and let them rise for another 2-3 hours or until puffy but not necessarily doubled.
- Oven - About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4
- Bake – Brush the bread with egg wash. Sprinkle with sesame seeds. Then, bake each loaf on the center rack of the oven for 15 to 20 minutes.1 Egg, 2 tbsp Sesame or poppy seeds
- Cool – Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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