I received quite a few requests to post a recipe of the dark restaurant style rolls.
After a couple of tests I am so excited to share my best result with you. Here you go!
- 5 g sourdough starter
- 30 g water
- 30 g bread flour
- 168 g bread flour (56%)
- 132 g whole wheat flour (44%)
- 3 g cocoa powder (1%)
- 180 g water (60%)
- 60 g sourdough starter (20%)
- 78g honey (26%)
- 9 g sugar (3%)
- 6 g salt (2%)
- 30 g soft butter (10%)
- 0.5 g instant dry yeast ( optional, to reduce sourness)
- 1/2 cup old fashioned oats for coating
- 10 pm dissolve starter in the water, whisk together, add flour, mix well, cover and let it sit at room temp 74-78F until it increases in volume in 2 or more times.
- Learn how to make sourdough starter from scratch here).
- 8 am in a mixer bowl add all flour, cocoa powder, water, sourdough starter, honey and sugar and mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt and mix it for a couple more minutes. The dough should form a ball.
- Add soft butter, increase the speed of mixer, mix for 10 more minutes until the dough is well incorporated and comes up together.
- Cover and let it proof for 3-4 hours at 76-80F/ 24-26C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
12 pm transfer the dough to the fridge for cold fermentation until next morning.
- 7am take the dough out of the fridge.
- Divide into 8 equal pieces (about 80g each).
- Roll each piece in a tight roll. Pinch the edges and deep each roll into oats.
- Place rolls on parchment paper, cover the rolls and let them proof for 3-4 hours, 76-80F/24-26C, until they double in volume.
- Preheat the oven to 375F.
- Bake for about 25-28 minutes until they turn dark brown.