Today is National Doughnut Day, but these clearly are not donuts. 🙂 I didn’t know that it was national doughnut day until this morning, and I already had these lovely dinner rolls on deck so I decided to make these after all. I added in a bit a spelt flour, for flavor — really delicious. Best eaten the same day, but these freeze well too.
2 cups bread flour
1 cup spelt flour
1 tablespoon honey (I used avocado blossom honey)
1/2 cup active sourdough starter
1 1/4 cups water, room temperature
4 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons table salt
1/4 cup mixed seeds, optional (i.e. sesame seeds, sunflower seeds, poppy seeds, flax, pepitas, etc.)
Directions
For the dough: Whisk flours together in medium bowl. Add starter, room-temperature water, honey and oil and stir with wooden spoon until shaggy mass forms and no dry flour remains. Cover bowl with plastic wrap and let sit for 10 minutes. Sprinkle salt over dough and add three tablespoons of the olive oil and mix until fully incorporated. Cover bowl with plastic and let dough rest for 20 minutes. Using your wet hands, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 4 more times (total of 6 turns, each after 20-30 minutes). Cover bowl with plastic and let dough rest for 20 minutes. Repeat folding technique, turning bowl each time, until dough tightens slightly, 3 to 6 turns total. Cover bowl with plastic and refrigerate for at least 12 hours or up to 24 hours.
Heat oven and as large of a cast iron pot that you have (you might have to do this in two batches; I can fit 9 rolls in my 12 x 12-inch square braiser, but if you are using a 6 quart Dutch oven, you might have to do 2 sets of 4 rolls) to 450F.
In the meantime, take dough from the refrigerator, divide to 8 or 9 portions and create taunt balls, with the seam facing bottom. Let rise on piece of floured parchment paper, covered with a piece of plastic wrapped sprayed with vegetable oil spray or a clean dish towel.
Once oven and pot have come up to temperature, carefully transfer the rolls to the pot on the piece of parchment. This can be a bit of a juggling act. Slash each roll across the top with a sharp knife or lame. Brush with the remaining olive oil and sprinkle on the seeds (optional). Bake with the cover on for 20-25 minutes. Remove lid and bake for 15 minutes more, until the rolls are golden brown and crusty. Let cool to room temperature before slicing open. Best if served the same day.
