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Sourdough Rye and Onion Rolls (Pistolet Style)

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“A sourdough variation of Traditional French Pistolets - Little Onion and Rye Bread Rolls. Preparation time doesn't include the starter preparation.”
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)

Directions

  1. Mix sponge and let ferment overnight at room temp (72F).
  2. Mix all other ingredients and let sit for 5 to10 minutes.
  3. Knead for 10 minutes.
  4. Stretch the dough and fold letter-style from top to bottom and side to side.
  5. Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
  6. Divide into 12 even pieces (80 g each) and shape into balls.
  7. Dust the balls lightly with flour (I use a sifter).
  8. Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
  9. Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
  10. Preheat oven to 375F and bake for 8 minutes then rotate 180°F Bake another 8 minutes or until 200F internally.
  11. Cool on rack.

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