Sourdough Sub Rolls

Baked rolls

I have trouble digesting regular old wheat but have found sourdough, real fermented sourdough to be easier to digest.  I bought a post card souvenir while in Alaska containing a dried sour dough starter. Best souvenir ever, you can find these on Amazon as well.  I have heard sprouted wheat and grains are easier to digest as well and plan in trying them out.

• 1 cup sourdough starter 
• 1/2 cup olive oil
• 1 tablespoon salt
• 1 cup water (more if needed)
• 4 cups flour

1. In a bowl or gallon sized zip bag add starter, olive oil, salt, and water. Stir together.
2. Slowly add flour one cup at a time, mixing into liquid mixture. I like the zip bag for this because I can usually keep my hands out of the mixture for this. Dough should be a smooth soft consistency, if you touch it it should be slightly sticky and similar to slime.  If it is tough, add more water a tablespoon or two at a time.
3. Lightly oil if needed, cover bowl or zip bag closed.  Leave in a cool place over night or in fridge. 
4. Fast forward.  Knead dough.  It will be sticky to touch.  Oil hands.  Cut into 4 - 6 pieces.
5. Shape dough and place on stoneware or parchment lined baking sheet.
6. Shape dough, smoosh dough into a flat square and roll dough like a cinnamon bun, length wise.  Pinch seam closed and place seam side down on baking sheet. 
7. If you want to score your rolls, do so now. Dough should have enough oil on it, if not lightly oil.
8. Turn on oven light, place rolls in oven to proof with help of the low heat from the light.  Allow rolls to increase in size.  About 30 minutes to an hour.
9. Pull rolls from oven. Heat oven to 350°F. Bake rolls 30-40 minutes, tap roll, should sound hollow. Cool.  Enjoy

Sub roll

Four rolls are large and perfect for subs 6 rolls are smaller and great for hot dogs and such.

All the olive oil helps keep the crust of these rolls soft. 

It is important to let them rise, if not they will be dense and not fit for sandwiches.  Unused rolls make wonderful bread crumbs. 

Rolls ready to bake

Dough left to rise in a gallon sized zipper bag

Knead then cut dough

Flatten to make roll

Start rolling up

Completed roll, sitting on pinched seam

Hot dog bun