Ingredients:

  • 3 cups (360g) all-purpose flour
  • 1½ cups (360ml) warm water (about 100°F/38°C)
  • 1 cup (240g) active sourdough starter, fed
  • 2 teaspoons (10g) sea salt
  • 1 tablespoon (12g) sugar (optional for added sweetness)
  • 1 large egg (for egg wash, optional)
  • 1 tablespoon (15ml) water (for egg wash, optional)

Instructions:

  1. In a large mixing bowl, whisk together the sourdough starter, warm water, and sugar.
  2. Gradually add the flour and salt, mixing until a shaggy dough forms.
  3. Transfer the dough to a light floured surface and knead for 8-10 minutes until smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise at room temperature for 6-8 hours or until doubled in size.
  5. Once risen, punch down the dough and divide it into 8 equal pieces.
  6. Shape each piece into an oval roll and place them on a lined baking sheet.
  7. Cover the rolls with a towel and let rise again for 1-2 hours, until puffy.
  8. Preheat your oven to 425°F (220°C) during the last 30 minutes of rising.
  9. (Optional) In a small bowl, whisk together egg and water. Brush the mixture over the tops of the rolls.
  10. Bake rolls for 20-25 minutes until golden brown. They should sound hollow when tapped on the bottom.
  11. Cool on a wire rack before slicing.