Sourdough Bread Rolls
Prep time: 
Cook time: 
Total time: 
Rye pre-dough:
  • 150 g rye flower, fine (1050 milling grade)
  • 150 g room temperature water
  • 1 tsp mature sourdough
Yeast pre- dourgh:
  • 150 g plain wheat flour
  • 1.5 g instant yeast
  • 150 g room temperature water
Main dough
  • 250 g rye flour
  • 450 g wheat flour (bread flour or plain flour)
  • 18 g salt
  • 3 g instant yeast
  • 1 tsp malt sirup
  • 340 g water at room temperature
For the pre-doughs:
  1. mix ingredients for rye and yeast dough in separate bowls and cover.
  2. let rest at room temperature for 16-24 hours.
Main dough
  1. add all ingredients including the two pre doughs into a bowl and mix by hand or your kitchen machine.
  2. When mixing with hand you can mix until all ingredients are coming together and all flour is hydrated. You can let it rest for 30 min and fold it in. Let it rest for further 30 min and fold in again. Repeat resting and folding until the dough becomes smooth.
  3. When mixing in a machine you can mix it for 10 - 15 minutes till the dough is soft and smooth.
  4. cut dough in 80 - 100 g pieces and shape rolls.
  5. Let rest for 45 - 60 minutes
  6. Preheat oven to 220C (400F) and bake for 15-20 minutes until golden.
Recipe by German Cooking at