Sourdough Poppyseed Rolls

You can start making these sourdough poppyseed rolls at noon and they will be warm and ready for dinner. 

These sourdough rolls are so flavorful with or without the poppyseeds, but I love the taste and texture that the poppyseeds add. 

Serve these rolls as a side for dinner, for breakfast to make a fried egg and ham sandwich, and for lunch for a pastrami sandwich. 

Today I'm celebrating National Cookbook Month, so, of course, I wanted to showcase one of my favorite bread baking books, The Sourdough Whisperer, by Elaine Boddy. 

Elaine is a British-based baker who is passionate about teaching home bakers how to be successful in creating and baking with sourdough. She makes the whole process approachable. She also has two additional books, Easy Everyday Sourdough Bread Baking, and Whole Grain Sourdough at Home. Each one is loaded with completely accessible recipes. 

She also maintains a wonderful website, Foodbod Sourdough, where she shares her master recipe. 

I was first introduced to Elaine's method by my friend Sally of Bewitching Kitchen. 

One of my favorite innovations from Elaine is her sourdough bread using the cold start method. With this method, you place the shaped loaf in an enameled roasting pan, place it in a cold oven, and turn the oven on to bake the bread. The results are pretty miraculous and unexpected. 

You can also choose whether or not to pre-heat your oven to bake these rolls. Either way works just fine. 

This book begins with information on how to make and maintain your own sourdough starter, how to refresh your starter to get it ready for baking, and how to fit managing a sourdough starter into your own life and baking schedule. 

She also has instructions for drying out starter to save for later or send to fellow bakers. There is troubleshooting information for every scenario you may encounter. 

The book includes recipes for rustic loaves, sandwich bread, enriched sourdough loaves, filled and soft breads, and even flatbreads. This recipe is from her "Same Day Collection," breads that do not require additional days for fermentation. 

All of her recipes are based on a starter with 100 percent hydration. What that means is that it is equal parts flour and water by weight (not volume). It's definitely helpful to have a kitchen scale. 

How to Make These Rolls: 

All you need to make these rolls are a starter, bread flour, water, salt, and poppy seeds. You just mix them in a bowl by hand and then perform a couple stretch-and-folds before allowing the dough to rise until doubled. 

Next, divide and shape the dough into rolls and let them rise on a baking sheet. Finally, bake the rolls either using the cold start method or in a preheated oven. 

The best part is that you don't have to let them cool completely before eating. 

National Cookbook Month: 

Thank you Jolene's Recipe Journal for hosting our annual celebration of Cookbook Month! Be sure to check out everyone's cookbook recommendations. 

Pig Skin Potatoes by A Little Fish in the Kitchen

Southern Sweet Pickle Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Maple Squash Gems by Jolene's Recipe Journal

Sourdough Poppyseed Rolls by Karen's Kitchen Stories

Pumpkin Sweet Batter Bread by Our Good Life

Ruby Negroni by Palatable Pastime

Rice Pilaf (Rice, Milanaise Style) by That Recipe

Sourdough Poppy Seed Buns

Yield: 12 Rolls

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 20 MinInactive time: 4 H & 10 MTotal time: 5 Hour

You can start making these sourdough poppyseed rolls at noon and they will be warm and ready for dinner.

Ingredients

• 100 grams (1/2 cup) active 100 percent hydration sourdough starter
• 325 grams (1 1/4 cups) warm water (100 degrees F)
• 500 grams (4 cups) bread flour
• 25 grams (1/4 cup) poppy seeds
• 7 grams (1 teaspoon) table salt

Instructions

1. In a medium bowl, combine all of the ingredients with a dough whisk or by hand until you have a shaggy dough. Cover the bowl with plastic wrap and let sit for 30 minutes in a warm spot in your kitchen.
2. After 30 minutes, stretch and fold the dough over itself several times, until you feel the dough developing strength and tension and becomes smoother.
3. Cover the dough and let rest for 30 minutes more. Then perform another set of stretches and folds until the dough is very smooth and strong. Cover and let it rest in a warm spot in your kitchen for 30 minutes.
4. Perform the final set of stretch and folds, cover the bowl, and let sit in a warm spot in your kitchen until doubled, about 3 hours.
5. Turn the dough out onto a floured work surface and, using a bench scraper, divide it into 12 equal pieces. Shape each piece into a ball and place it on a parchment lined baking sheet (half-sheet pan or sheet cake pan). Cover loosely with oiled plastic wrap or a damp tea towel. I used the plastic lid that came with my cake sheet pan.
6. Let rise until doubled, about 1 1/2 to 2 hours.
7. Place the pan in the oven on the middle rack, set the temperature to 425 degrees F, and bake for about 20 minutes, until the rolls are lightly browned and have reached an interior temperature of 195 degrees F.
8. Let cool slightly on a rack. Serve warm.

Recommended Products

Sheet Cake Pan with Lid

Nutrition Facts

Calories

197

Fat (grams)

3 g

Sat. Fat (grams)

0 g

Carbs (grams)

37 g

Fiber (grams)

2 g

Net carbs

34 g

Sugar (grams)

0 g

Protein (grams)

6 g

Cholesterol (grams)

0 mg

https://www.karenskitchenstories.com/2023/10/sourdough-poppyseed-rolls.html

Karen's Kitchen Stories

poppy seeds, sourdough

Bread

American

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