Sourdough Rye and Onion Rolls (Pistolet Style)

"A sourdough variation of Recipe #416868. Preparation time doesn't include the starter preparation."
 
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photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by Red_Apple_Guy photo by Red_Apple_Guy
Ready In:
2hrs 16mins
Ingredients:
11
Yields:
12 rolls
Serves:
8-10
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ingredients

  • 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)
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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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility. My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook. Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.
 
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