Whole Wheat Sourdough Cheese Rolls

Seafood_stew_with_sourdough_rolls

Thank you Lorraine for another great recipe!

  • 1 ½ cups sourdough starter (recipe to make your own)
  • ¾ cup cold filtered water
  • Approx. 3 to 4 cups freshly ground “hard” wheat flour (red or white hard, red fife, or spelt)
  • Approx. ¼ cup melted butter, lard, coconut oil or olive oil

Mix first two ingredients in a large bowl, gradually adding the flour until dough pulls away from sides of bowl. Get your hands covered in flour and start kneading for about 5 to 7 min adding flour as needed.  Then put olive oil or melted fat on your hands and knead the dough for another 4 to 5 min.  Adding the oil/fat as you knead.  Form into a ball and brush with melted butter. Cover with a damp cloth and let rise in a buttered bowl overnight or at least 7 hours on your kitchen counter.  The best temperature is between 60 to 70 degrees F. (15 to 21 degrees C.)

  • 2 tsp. whole sea salt

After rising time, punch down and add 2 tsp. Celtic sea salt and knead for about 2 min. until salt is all mixed in. Place on a floured surface and roll out to form an 11”x13’ rectangle.

  • 1 egg (beaten)
  • 1 cup grated cheese (cheddar, jack, gruyere, Gouda…)
  • 2 tsp. herbs (oregano, thyme, rosemary, basil…the choice is yours)

Brush the surface of the dough with the beaten egg, leaving the top edge bare.  Sprinkle on the cheese and herbs.  Roll the dough up into a log.
Cut into 3 inch pieces and place on a cookie tray that is lined with parchment paper or greased.

Let rise in a warm place till double in size (about 1 ½ – 3 hours) I put mine in a warmed oven (about 80 degrees F.)

Preheat oven to 400 degrees and right after you put rolls in oven drop temperature to 350 degrees F and bake rolls for 30 to 40 min or until golden brown.

Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics.

Enjoy!

Lorraine_frying_oniona Lorraine is a Weston A. Price Chapter Leader from Nelson, BC Canada, and started eating nourishing foods about 10 years ago when trying to recover her health.  She is married with two teenage children, who thankfully were open to the dietary changes.  Lorraine also teaches nutrient-rich cooking classes and writes for her website, www.freshhealthycooking.com.

Part of the Hearth & Soul blog hop!

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Comments

  1. says

    Hi Kelly! Thanks so much for linking this recipe up to the hearth and soul hop this week! I have to tell you, I was looking for a lovely sourdough roll recipe to make for thanksgiving because I always like to try at least one new thing when I am the head cook and hostess at thanksgiving to make it my OWN holiday. I am totally going to make these next week so I can try them out and if all goes well will make them for thanksgiving! I am also going to share this recipe on my Hearth and Soul Hop recipe highlights at a moderate life on friday because I think a lot of people could use some simple to prepare sourdough recipes to use up their starters on things other than making daily bread! Thanks again for sharing on the hearth and soul hop! :) hugs! Alex

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