Crispy German Sourdough Rolls with Rye - Rustic Sourdough Breakfast Rolls -

Name: Crispy German Sourdough Rolls with Rye - Rustic Sourdough Breakfast Rolls -
Cook time: 20 min
Ingredients: ***Day 1***Sponge***; 2 1/3 c. bread flour or all purpose (280 grams); 1 1/4 c. water (280 ml); 1/8 tsp. instant yeast (1 gram); ***Day 1***Mother Sourdough***; 1/3 c. course rye flour (50 grams); 1 T. sourdough starter from refrigerator; 3 T. water (40 ml); ***Baking Day***; All of the sponge; All of the mother sourdough; 5 1/3 c. bread flour or all purpose (640 grams); 2 1/2-3 oz. cooked potato (80 grams); 1/4 c. sour cream (50 ml); 1 T. salt (you may reduce by half) (23 grams); 2 tsp. instant yeast; 3/4 c. water (160 grams)

Crispy German Sourdough Rolls with Rye - Rustic Sourdough Breakfast Rolls - was pinched from <a href="http://germanfood.about.com/od/regularbreadandrolls/r/rustic-sourdough-rolls.htm" target="_blank">germanfood.about.com.</a>

"Crisp, sourdough rolls hot and fresh from the oven. This recipe for sourdough rolls is a winner; lightly freckled rolls smell and taste heavenly, with a crisp crust and soft interior. A touch of rye and cooked potato lend interest to these sourdough rolls...."

INGREDIENTS

•

***Day 1***Sponge***

•

2 1/3 c. bread flour or all purpose (280 grams)

•

1 1/4 c. water (280 ml)

•

1/8 tsp. instant yeast (1 gram)

•

***Day 1***Mother Sourdough***

•

1/3 c. course rye flour (50 grams)

•

1 T. sourdough starter from refrigerator

•

3 T. water (40 ml)

•

***Baking Day***

•

All of the sponge

•

All of the mother sourdough

•

5 1/3 c. bread flour or all purpose (640 grams)

•

2 1/2-3 oz. cooked potato (80 grams)

•

1/4 c. sour cream (50 ml)

•

1 T. salt (you may reduce by half) (23 grams)

•

2 tsp. instant yeast

•

3/4 c. water (160 grams)

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