100% whole wheat sourdough dinner rolls recipe (no yeast, fun for kids too)
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- Опубліковано 27 вер 2024
- This whole wheat sourdough dinner rolls recipe is great! We love them for special occasions, or just to have in the freezer for last minute snacks. You can use any combination of whole wheat flours you can get. I used a combination of soft white wheat from Woodstock Flour, and hard white wheat from Burrum Biodynamics here in Australia. These rolls contain no eggs or animal milk (options provided in written recipe).
The written recipe:
www.ellyseveryday.com/ellys-everyday-blog/whole-wheat-sourdough-dinner-rolls-recipe
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Even though your recipes are basic (as you call it) they are so easy to follow and they turn out great for me! Thank you for taking the time to create simple recipes and content to help us be more confident in the world of sourdough!
Oh thank you, I appreciate that so much. I love that you have the same experience with them as I do, and it makes bread making pleasurable! The world of sourdough is often bogged down with technicalities. I like to cut through all that where I can! Many thanks 💓
I tried just now. It came out very well. I baked at 350 for 20 minutes. Very soft. Thank you so much!!!!!
Nice! Thanks for letting me know :)
I made them today to see if we would like to add them to Christmas dinner. Success! I used whole milk Greek yogurt and honey in place of the sugar. Thankful for your teaching & recipe!!!!
Oh lovely! Thanks Carol, I'm happy for you!
They are so cute! I love a dinner roll ❤
Mmm, me too :)
They look soooooo good!❤
I just made these today following your recipe exactly as written. The rolls turned out beautifully!!!! The aroma of fresh baked bread has filled my home and it’s heavenly. Thank you so much! I’ve been looking for someone who does sourdough with whole grains and I’m so grateful to have found your channel.
Thank you so much, I'm so glad you made these!
Yay..making these for our Thanksgiving meal!!❤
Wonderful! I'd give thanks for that 😉 Have a look at the 'variations' I put down in the written recipe if you need some advance prep ideas. They really are the best when super fresh!
Thank you so much for sharing your knowledge and recipes! These are very helpful as I’m starting to mill my own flour and explore whole grains. I especially love the sourdough ones because I’ve done sourdough recipes for all of mine in the last two years. Simple recipes are wonderful! ❤❤
Thank you Kels! It's all sourdough on this channel :)
How do you make your recipes? Do you use baker's percentages? I still mix about half store bought flour into my bread, but i want to go 100% home milled flour. I do use sourdough. Your dough looks really good! I got some of the bowl covers like you have- they are great!!
Hi Cari! Yes, I use baker's percentages, in a basic way. All of the details are in my recipes.
Thk u Elly
Hi ! Just fell in love with your content ! I am just experimenting with the wholewheat sourdough !
How safe is it to add eggs into sourdough for a very hot and humid climate ( India )? I have been skipping the process of adding eggs not knowing if it would lead to any food contamination ! Thank you !
Thank you! Great question. I'm not sure to be honest, I don't eat eggs and have never used them in bread.
💜👵🇺🇲- thank you miss elly- inspired xox kit
You're welcome :)
My rolls keep coming out very shaggy on top. Not the nice smooth browned result that you have.
It's all in the shaping technique! Just roll them until smooth as I show in the video.
It could also be that they are overfermented a bit?
Good morning Elle.
I try for years to bake sour dough bread or just bread. Nothing works for me! I am a very impatient person 😔 a few month back a friend visited us and she made dinner including a bread (in next to no time!) she worked on sheep/cattle stations and has no time to fiddle around. Now I am inspired again. I live in Durack and listening to countless explanations, joining 5 different Facebook sites….I am half way done with my starter. I treated „mousie“ very bad in any wich way possible and she still has fresh bubbles on top!
Right now I spoil her topless in the garden by full sun. Soon I get her inside, feed her and spoil her with a sprinkle of sugar or honey. As you know it is still cold outside in the morning and she is very sluggish. I used the Italian breadflour from wollies and now brown rice flour to finish up in 3 days. Yeast and I have a very bad retaliation ship and we don’t work well together AT all! That is the reason I need to get confident with sour dough.
Thank you for your demonstrations on how to…I get more confident each time I watch and read your recipe’s
Oh gosh! What an adventure you're having! Have you seen these videos? They will help a lot I think:
Make ANY TYPE of sourdough starter with one easy process (brown rice & whole wheat demonstration). ua-cam.com/video/d36SVZj7TuI/v-deo.html
How I've maintained my sourdough starter in the fridge for the last 12 years. (The EASIEST method). ua-cam.com/video/MifPNIYe4dU/v-deo.html
Thank you Elly. I have a good starter now, the problem is, at the moment the mixing of flour and wet ingredients . I will watch the videos and see it they help me, all the written advise, that I found and read so far confused me. But it is my first time, there is time to improve.
Oh, I like the idea of soy yogurt in the dough for dinner rolls! I usually add some potato flake to my dinner rolls, mostly so they'll still be tender the next day. (BTW, I'd love to know your method for making soy yogurt.)
Thanks Jennifer. I should try the potato idea! I just use a non-dairy yoghurt culture and mix with high protein soy milk (Vitasoy in Australia). I don't preheat it or anything, just put in my yoghurt maker for about 10 hours.
Love these rolls. Thank you so much.
My pleasure 😊
How do we know they are proofed? Final proofing. What are the things to look out for?
They should be risen to close to doubled their original size :)
E X C E L L E N T !!!! AS ALWAYS🥖🥨🥯
Thanks Despina :)