After getting a loaf of whole wheat bread going with commercial yeast, I thought that I would try making onion rolls with sourdough starter. It turned out fairly decent.
Dry ingredients:
- 3 1/2 cups bread flour
- 2 Tbs onion flakes
- 2 tsp parsley flakes
- 1 tsp salt
- 1 Tbs sugar
- sesame seeds and coarse salt for topping
Wet ingredients:
- 1 cup rye starter
- 1/2 cup soy milk
- 1/2 cup water
- 1/3 cup melted margarine
- 1 egg (beaten)
- egg white for basting
Preparation:
Combine and mix dry ingredients, except the sugar.
In a separate bowl, combine and mix the sugar and wet ingredients (except the egg white).
Add the dry ingredients to the wet ingredients and work into a dough. This will be a wet and sticky dough.
Cover and let rise until doubled.
After doubled, knead for five minutes; sprinkling with flour as necessary during kneading.
Divide into equal portions and place into oiled muffin tins or a muffin pan. The dough is wet and sticky and needs the support of a baking dish of some sort during the final rise.
Let the dough double in size again.
Baste tops with egg white mixed with a little water and sprinkle with coarse salt and sesame seeds.
Place in an oven preheated to 375 degrees.
Bake for 25 minutes.
Remove from oven and let cool in pan or tins for a few minutes and then pop out and finish cooling on a rack.
Wet and dry ingredients in separate bowls.
Ingredients mixed in separate bowls.
Ingredients formed into a wet dough.
After kneading, place the dough into oiled rings.
Let rise for second time.
Remove from rings and cool.
Served with basil chicken over pasta.