April 28, 2019 - 1:52pm
Sourdough Roll Recipe?
I was doing my weekly bake last week and needed a few rolls for lunches, so when preshaping the loaves I split off a portion of dough and made 6 x 80g rolls. I put these in a roasting tin and retarded them along with the loaves.
I baked the rolls in the morning with some steam, but they ended up rather pale and insipid looking, whereas the loaves looked pretty good. I think I would have had to bake the rolls too long to get them nicely brown and then they would have been dry.
Is it a fact of life that rolls need a more enriched dough with some sugar or malt and maybe some butter?
Lance