Whole-Wheat Maple Sourdough Rolls
Soft, fluffy bread rolls made with whole wheat and a touch of maple syrup. These are perfect for burgers or just as a dinner roll.
Servings: 24 rolls
Calories: 159kcal
Ingredients
- 2¼ teaspoon active dry yeast
- 2 ½ cups warm water
- ¼ cup maple syrup
- ¼ cup extra virgin olive oil
- ¼ cup flaxmeal
- 1 cup sourdough starter
- 3 cups whole-wheat flour
- 3-4 cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoon salt
Instructions
- Mix the yeast, maple syrup and warm water in a large bowl or the bowl of a stand mixer. Let it stand 10 minutes or until the yeast starts to froth.
- Add 1 cup of whole-wheat flour and 1 cup of all-purpose flour. Mix and let stand for about 15 minutes.
- Add the sourdough, flaxmeal, salt, oil, and baking soda. Add the flour, a cup at a time, alternating the whole-wheat and all-purpose flours, until the dough is no longer sticky.
- Continue to knead for eight minutes on medium speed or by hand. Shape the dough into a smooth ball and place in a large, oiled bowl for an hour or until doubled in size.
- Punch down the dough and divide it into 24 pieces. At this point you can shape the rolls any way you want to. I rolled each roll into a long cylinder, rolled it, and then tucked the end underneath. But you can shape them into burger buns or crescents.
- Let the rolls rise about an hour or until they have doubled in size. Preheat an oven to 370 degrees.
- Bake the rolls for 23 minutes until golden-brown. Remove them to a rack and let cool for another 10 minutes. Remove the rolls from the baking sheet and continue cooling them on a rack.
- These taste great warm from the oven, but you can also freshen them up later by popping in an oven for a couple of minutes.
Nutrition
Serving: 1roll | Calories: 159kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 103mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg