Italian Rosemary Rolls with Wheat Sourdough
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 55 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 300 g wheat flour, type 405
- 200 g wheat flour, type 1050
- 200 g sourdouh, wheat sourdouh (prepared on rye ST-Anstellut)
- 180 ml water, warm
- some olive oil
- 1 ½ teaspoon salt
- Rosemary, chopped or thyme
- a little salt (fleur de sel) for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix the sourdough the day before. You can either use an existing wheat sourdough approach or a small amount of rye sourdough.
- Mix this with 100 g wheat flour and 100 ml warm water and let ferment warm overnight.
- Mix the resulting amount, almost exactly 200 g, with the rest of the water, the types of flour and the salt, leave to rest for 30 minutes, then knead again.
- Roll out 1.5 cm thick and cut into rectangles (I usually get 12 pieces). Let these rise for another 2 hours until they have grown visibly. Brush with olive oil and sprinkle with finely chopped rosemary and a little fleur de sel. Bake at 230 ° (preheated) for 15 minutes (hot air).
- The rolls rise very airily, become crispy (even without steaming) and taste delicious.
- You have been a best seller with us for years. They are ideal as a side roll for grilled dishes or a cheese platter.
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