The quickest no yeast
Are you looking for a Quick bread recipe to put your resting sourdough starter to some use?
Let’s make these sourdough rolls.....
Let the dough bulk ferment for 5-6 hours or until it appears to have doubled in volume.
Shaping the rolls
When the dough has doubled up in volume, remove it to a flour-dusted work surface to shape it into round balls. Divide the dough into 9 equal pieces of about 91 grams each.
Now place the pan in a warm place and let the sourdough rolls rise for about 2 and a half hours. By the end of the proofing period, they should have doubled in volume and puffed up.
Bake and Enjoy!
Preheat the oven to 385 0F and let the rolls bake for 40 minutes. Midway through give a milk wash and sprinkle sesame seeds.