Sourdough Rolls

This is the simplest sourdough recipe you will find. Makes 12 dinner rolls.

500g flour

330g warm water

7g salt

125g active sourdough starter

Tools:

Proofing container

Spatula

Dough scraper

9"x12" baking pan

Parchment paper

Combine all the ingredients in a bowl until evenly mixed, no need to knead. Cover and leave on the counter for 10-12 hours, allowing the dough to at least double. You can also put the dough in the fridge to delay the process.

Dump  dough on a floured surface and form into 12 balls, about 75g each. Line a 9"x12" baking pan with parchment paper, sprinkle semolina flour, place balls in pan, and cover with a plastic bag or damp tea towel. Let rise for 2-6 hours.

Preheat oven to 425f/220c. Slice into the tops of the rolls with a lame, straight razor blade, or very sharp knife; this will let steam escape. Optionally, glaze the top of the buns with olive oil, aquafaba, or egg wash to give them a glossy coat, and grind some coarse sea salt on top. Bake for 25 minutes until golden brown. Remove from pan and place on a wire rack to cool.