Sourdough Rye and Onion Rolls (Pistolet Style)

Recipe by Red_Apple_Guy
READY IN: 2hrs 16mins
SERVES: 8-10
YIELD: 12 rolls
UNITS: US

INGREDIENTS

Nutrition
  • Starter sponge
  • 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)
  • 14
    onion (finely chopped)
  • Dough
  • 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)
Advertisement

DIRECTIONS

  • 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.
Advertisement