Sourdough Dinner Rolls/ Whole Wheat Dinner Rolls

Healthy and tasty sourdough spinach dinner rolls. Sharing two types of dinner rolls. One small buns with some croissant with very less butter. These soft delicious rolls are very nutritious and filling but you can also enjoy with tea, coffee or a hot bowl of soup. Earlier shared  3 ingredient sourdough whole wheat bread and  Sourdough spinach bread

In this recipe spinach is absolutely optional. You can skip if you don’t like. But spinach will make your bread rolls more nutritious and it will give a lovely colour.

Ingredients you need

Flour – We are using whole wheat flour or atta. You can also all purpose flour or maida if you want. But for Whole wheat flour is a healthier option.

Starter – For easy starter recipe  click here.

Sugar – You can use honey instead of sugar if you want.

Salt – You can use sea salt.

Milk powder – Used milk powder to enhance the taste.

Olive oil – You can use same amount of butter if you want.

Spinach – Used two cup chopped spinach. You can use one or half cup more spinach for darker green color.

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Recipe

Whole wheat flour or atta – 3 cup

Active starter – 1/2 to 3/4 cup

Sugar – 2 tablespoon

Salt – 1&1/2 teaspoon

Milk powder – 2 tablespoon

Olive oil – 2 tablespoon

Spinach – 2 cup, washed and chopped

Water – 1&1/4 cup

Method

Baking schedule

1. Morning At 7:30 take out the starter from the refrigerator. Add 3 tablespoon flour and 2&1/2 tablespoon water, mix well and cover loosely.

2. Afternoon At 2 pm starter becomes bubbly. Take out half cup starter in a bowl. Add 1/4 cup flour and little less than 1/4 cup water. Mix well and cover with plastic wrap. Keep aside till it becomes double and bubbly. Also add flour and water in the starter jar. Mix well and let it rise again.

3. Night At 10:30 starter becomes bubbly after 1-2 hours it will perfectly ready to refrigerate for later use.

4. In a large bowl mix 3 cup Whole wheat flour, 2 tsp sugar, 1&1/2 tsp salt and 2 tbsp milk powder. Mix well.

5. Wash and chop the spinach. You can use 1 cup more chopped spinach if you want for darker green color. Grind the spinach with 1-2 tbsp water. Make a smooth paste. Add the spinach puree in the flour mixture.

6. Add fully activated starter. And 1 cup water. Add 2-3 tablespoon more water if required. You can use your dough hook to make the dough. Add 2 tbsp olive oil and knead well.

7. Its 10:45 and the dough is ready. Smear the dough with oil. Cover for 20-30 minutes.

8. Stretch and fold in every 20-30 minutes. Getting too late so done only 3 set of Stretch and fold . First at 11:15 , second at 11:40 and 3rd at 12. In North India weather is too cold. If you are also living in cold weather let the dough rise on your kitchen counter overnight.

9. Next morning at 7 am dough raised well. In winter it will take more time than summer. I baked in afternoon so let the dough rest in refrigerator. Don’t forget to cover properly.

10. At 1 pm take out the dough from refrigerator and keep on kitchen counter for an hour. Grease a baking pan. Spread some flour on your clean kitchen counter or silicon mat. Take out the dough from bowl. Push and pull the dough for a few times. Sprinkle some flour for easy handling.

11. Divide the dough into two parts. We will make two types of dinner rolls. Some small buns and some croissant.

12. Make small balls, make holes and fill with a small piece of cheese. I had cheese cubes so used it but for better result use mozzarella cheese. You can skip cheese if you don’t like. Close the edges and arrange on a baking tray. Keep seams side down. Cover with plastic wrap or kitchen towel.

13.. Let it rise for 2-3 hours in winter but in hot weather one hour. Brush the buns with milk.

14. Bake in preheated oven at 180° for 20-25 minutes or until buns becomes brown.

15.  Prepare the croissant shape with very less butter. Roll the dough. Spread melted butter.

16. Fold from all the sides. Watch video recipe for details. Transfer to a plate.

17. Cover and keep in refrigerator for 30 minutes. After 30 minutes sprinkle some flour and roll again. Spread a thin layer of melted butter and fold from all the sides. Cover and keep in refrigerator for 30-60 minutes. Do this process one more time. Refrigerate for 1-2 hour or overnight.

18. Roll again with the help of little flour. Cut into triangle pieces. Make small or large as you like. I made some small and some large size. Make a small slit at the wide end. Place a small piece of butter.

19. Tightly roll up into croissant shape. Shape all the croissant. Arrange on a greased baking tray.

20. Cover and let it rise for 30-60 minutes. Or you can keep in refrigerator for 5-6 hours. Brush with milk before baking. You can also brush with egg yolk and milk mixture for a lovely golden brown color. For egg wash in a bowl mix one egg yolk with a spoon of milk. Brush all over the croissant before baking.

21. Bake in preheated oven at 180° for 20-25 minutes or until croissant becomes golden Brush with melted butter and serve warm.

Notes

1. You can store the dough overnight in refrigerator in a covered bowl. Shape and bake next day.

2. These rolls can be stored in room temperature for 2-3 days.