Recipe by Red Apple Guy
A sourdough variation of Traditional French Pistolets - Little Onion and Rye Bread Rolls. Preparation time doesn't include the starter preparation.
Top Review by Leggy Peggy
Fantastic rolls that we've enjoyed twice today. Great for BLTs at lunch and then perfect for burgers at dinner. I made as written. My scales show increments of 5 grams, so my finished dough weighed in at 1020 grams, giving me 12 rolls of 85 grams each. I used a floured wooden spoon handle to make the impression in each roll, and could have pressed a little to get the same result shown in your pic. Forgot to dust with flour and could have baked just a tad longer than recommended, but my oven has been a little iffy lately so that is most likely the reason. Love the onion is these and look forward to making them again soon.
- 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)
- 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)
Directions See How It's Made
- Mix sponge and let ferment overnight at room temp (72F).
- Mix all other ingredients and let sit for 5 to10 minutes.
- Knead for 10 minutes.
- Stretch the dough and fold letter-style from top to bottom and side to side.
- Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
- Divide into 12 even pieces (80 g each) and shape into balls.
- Dust the balls lightly with flour (I use a sifter).
- Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
- Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
- Preheat oven to 375F and bake for 8 minutes then rotate 180°F Bake another 8 minutes or until 200F internally.
- Cool on rack.