Sourdough bread rolls – in a hurry


I love to have freshly baked bread for breakfast- but I don’t want to have to get up at the crack of dawn to shape and bake the bread for it to be ready for 8am.

These rolls are the answer.  I used my usual recipe for sourdough bread using your own starter (see previous blog) with 1/4 cup of whole wheat flour and some malted wheat flakes thrown in to add a malty taste. I ordered them from a fantastic on line artisan bread baking equipment and supplies website. Do have a look. I also recommend you buy a ‘lame’ which is a special bladed knife for slashing bread so that you can control where it splits as it bakes.


I made the dough on Monday night and then wasn’t ready to bake the next morning, so I left it in the fridge for 3 days and took it out  at 7am and shaped and baked it, ready hot steaming and lovely by 8am.


1/4 cup of refreshed sourdough starter (see previous recipe for details of how to refresh your starter ready for baking)

2  3/4 cups strong white bread flour

1/4 cup whole wheat flour

1 1/4 tsp salt

1 1/2 cups water

2 handfuls malted wheat flakes


1.Put the starter in a mixing bowl and add the water and mix so that you break up the starter into smaller pieces

2. Add the bread flour, malted wheat flakes  and salt and mix so that all the flour is hydrated and leave for 1/2 hour

3.  Now fold  the dough three times using a large spoon, scooping the dough from the bottom and pulling it up and over itself (see my previous blog on making sourdough bread for more details)

4. Cover with cling film or a handy hotel shower cap and leave it out over night.

5. Next morning, put it in the fridge  and leave it there until you are  ready to bake your rolls (it can be left for up to a week)

6. Take half the dough out of the fridge and leave it in a bowl for half an hour to begin to come to room temperature (this is enough for 4 rolls which easily fit into a medium sized Le Creuset, but you can take all the dough out and make 8 rolls if you like)

7. Put a covered casserole dish (like a Le Crueset) in the oven and preheat to 245 degrees c.

8. Break the dough into 4 roll sized pieces and shape them into torpedo shapes and leave on a floured surface for half an hour covered with floured cling film

9. with a sharp knife or ‘lame’ slash the dough 3 times


10. then bring the heated covered pot out of the oven ( it will be really hot so take care) and put the rolls  in the pot one by one and cover and put back in the oven

11. bake for 15mins

12. lower the temperature to 200 degrees and take the lid off and bake for another 9 minutes

13. put on a wrack to cool


Then enjoy your breakfast!



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6 responses to “Sourdough bread rolls – in a hurry”

  1. lisathorpeartist says :

    Wow I love this idea of starting the dough then baking it off when you want it. How long can it be in the fridge before you bake it? too hot to bake right now even in the early hours but this too shall pass and I want to be ready!

    • carlmarksfamily says :

      Hi Lisa, good question. I have seen different recommendations for how long you can leave dough in the fridge, Peter Rheinhart says up to 4 days and Hertzberg and Francis in their book Artisan Bread in 5 minutes a day say up to 2 weeks. Somehow 2 weeks seems a bit long to me and I’d start worrying about mold! I think leaving dough in the fridge for a week is fine, and I’ve never had a problem with this.

  2. Molly Pannkuk says :

    Hello Lucy – – and Lisa!
    I am busily making bread with visiting family – not quite as super hero-ish as your Canadian baking projects, Lucy, but I am pleased with the results. Your sourdough bread recipe is so easy and perfect. I’m looking forward to rolls. I hope to find some malted wheat flakes when I am visiting you! Ted and Joan and Toby are here right now and I had a question for you. What is the difference between starter and levain? (Dad also calls it biga…) I just think of it as a difference in volume (more starter). Dad says levain or biga has more flour. Please let me know how you see it.

    • carlmarksfamily says :

      Hi Molly, your question really got me thinking! As I understand it a ‘levain’ is just the french name for sourdough starter, but when its ready to use for bread making. A ‘biga’ is an Italian yeasted pre-ferment i.e. small portion of dough mixed with yeast made the day before. Ted is right, a biga is made up into quite a stiff dough using less water. Hope that answers it for you- look forward to hearing how you get on.

      • Molly Pannkuk says :

        That makes sense! Thanks for the clarification. We just had sourdough pancakes this morning – yum! Here’s the recipe:
        Night before: Mix 1 cup starter, 2 1/2 cups flour, 2 cups warm water. Let it sit overnight (preferably in a slightly warm spot.)
        In the morning: Remove 1/2 to 1 cup of starter to keep. Then beat 1 egg with 2 Tbsp oil, 3/4 tsp salt, 1 t baking soda, 2 Tbsp sugar and 1/2 cup milk. Mix this together then add both parts together.

  3. carlmarksfamily says :

    That sounds delicious Molly – I’ll have to try it

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