Sourdough Dinner Rolls

Ingredients:

150ml lukewarm water
180ml sourdough starter
1 tsp active, dried, yeast
1/2 tsp caster sugar
450g strong white bread flour
2 tsp salt
100ml lukewarm milk
50g butter, melted and cooled
1 whole egg
1 egg yolk

Method:

Combine the milk, egg, yeast, sugar, melted butter, sourdough starter and salt in a large bowl. Cover with a cloth and set aside for 5 minutes to allow the yeast to activate. After this time, using a heavy metal spoon stir in half of the flour. Add the remaining flour a little at a time, stirring until the dough becomes too stiff to stir easily. Add a little more flour and begin kneading. Continue adding flour and kneading until the dough is smooth and elastic.

Now divide the dough into 12 pieces and shape as you desire.

For plaits: divide each piece of dough into three pieces. Roll each one into a sausage then pinch the ends of the three strips together and plait the strands together, pinching the ends to seal, then tuck the ends under the rolls.

For trefoils: divide each piece of dough into three and shape each piece into a ball. Now nestle the balls together into a triangle shape.

For batons: shape each piece of dough into oblongs, then slash the top of each with diagonal cuts just before baking.

For knots: shape each piece of dough into a long roll, then take the ends and tie into a loose knot.

Arrange the various roll shapes on lightly-greased baking trays, cover with oiled clingfilm and set aside to raise in a warm place for 30 minutes, or until doubled in volume.

Remove the cover, then beat the egg yolk with 1 tbsp water or milk and brush this mixture over the tops of the rolls to glaze. Sprinkle either poppy seeds or sesame seeds over a selection of the rolls

Transfer to an oven pre-heated to 220°C (425°F) and bake for about 16 minutes, or until the rolls are golden brown and sound hollow when tapped on their bases.

When cooked, transfer to a wire rack to cool.

Serve slightly warm.

These make excellent accompaniments to a soup course.