whole grain sourdough kaiser rolls (kaisersemmeln)
Ingredients
- 290 g fed sourdough starter
- 160 g all purpose flour
- 56 g whole wheat flour
- 27 g water
- 1 egg
- 3.5 g honey
- 20 g softened unsalted butter
Instructions
- Mix, then knead together all of the dough ingredients by hand or in a stand mixer with a doug hook until smooth.
- Place in an oiled bowl, cover, and let rise for 2 hours.
- Gently deflate the dough and transfer to a lightly greased work surface. Divide the dough into six equal pieces. Cover and let rest for 15 minutes.
- Roll a ball of dough into a long thin strip. Shape using the knot method. Repeat with remaining dough balls.
- Place the finished rolls on a parchment-lined baking sheet. Cover the rolls, and allow them to rise for 2 hours, or until they’ve almost doubled in volume. Towards the end of the rising time, preheat the oven to 425°F.
- Brush the tops of the rolls with milk and coat with poppy or sesame seeds, if desired.
- Bake the rolls for 15 to 17 minutes, or until they’re golden brown and feel light to the touch. Remove them from the oven, and cool on a rack.
- These rolls are best served warm or sliced and toasted. Store leftover rolls, well wrapped, at room temperature for a couple of days; freeze for longer storage.