Sourdough Pumpkin Rye Rolls
Delicous sourdough pumpkin rye rolls made with sourdough starter, pumpkin puree . These are great rolls to serve with bowl of soup or gravy.
Servings: 9
Calories: 215kcal
Ingredients
Levain
- 18 g rye starter 100%,
- 29 g water
- 54 g rye flour
For the dough
- 357 g bread flour
- 21 g canola oil
- 50 g egg one large egg
- 8 g salt
- 150 g pumpkin puree
- 85 g water
- levain all
for egg wash
- 1 egg
- 1 tablespoon water
- 1 tablespoon sesame seeds
- ½ tablespoon poppy seeds
Instructions
- Day before baking, mix all the ingredients in levain and
- set aside for 12 hours for fermentation at room temperature.
- One the day of baking make a dough with all the leavin and ingredients listed for the dough.
- Make a smooth dough like this
- Rise at room temp for 4 hours or until it double in volume.
- Divide the dough (778g) into 9 portions(86.48), round, rest, shape them into smooth balls.
- Cover and set aside for rise at room temp for about 4 hours.
- End of the baking time, preheat the oven to 375F/190C.
- When you are ready to bake, brush them with egg wash and sprinkle sesame seeds and poppy seeds.
- Bake at 375F for 20min. Take out of the oven and brush with melted butter.
Notes
This recipe is adapted from here
Nutrition
Calories: 215kcal | Carbohydrates: 35g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 362mg | Potassium: 119mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2651IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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