Sourdough Rolls

These rolls were a huge hit at our Thanksgiving dinner.  They were loved by all.  Making them is relatively simple but it does take some planning. Makes 12.





Ingredients
480g Sponge (225g whole wheat flour+ 225g water+ 30g sourdough starter)
425g whole wheat flour (or combination of ww and bread flour)
165g water
25g maple syrup
10g sea salt
50g Earth Balance buttery spread, soy free

Directions
Day 1: Combine ingredients to make sponge.  Cover and rise for about 12 hours.
Day 2: Mix sponge with rest of ingredients.  Cover and sit for an hour. Stretch and fold*.  Cover and sit for an hour.  Stretch and fold (2nd time).  Cover and sit for an hour.  Repeat for 3rd time.  Shape into 12 even rolls.  Cover and sit for 2 hours. Bake in preheated oven for 22 minutes at 430º.

*Stretch out the dough, then do full letter fold (left to right, right to left, bottom over top, top over bottom).  Lightly spray bowl with expeller pressed canola oil after each stretch & fold session (helps when removing dough).

Ratings
10 out of 10 family members loved them!