Sourdough Rye and Onion Rolls (Pistolet Style)

May 09, 2023May 9, 20230 2
Sourdough Rye and Onion Rolls (Pistolet Style) recipe for the perfect snack
in Bread

Prep

30 min

Cook

20 min

Ready In

120 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

50 g sourdough starter
45 g bread flour
125 g rye flour
175 g water
1/4 onion ( finely chopped )
356 g bread flour
143 g water
9 g salt
9 g instant yeast
9 g sugar
20 g oil

Nutrision Information

Servings Per Recipe
8
Calories
245
Sugar
2g
Fat
5g
Sourdough Rye and Onion Rolls are a variation of Pistolet, a Belgium soft white bread roll. The rye flour and sourdough starter give them a unique flavor and a firm crust. The rolls are perfect for sandwiches, appetizers, or as a snack. They are easy to make and will impress your friends and family. Whether you are a foodie or just looking for a healthy and delicious snack, these rolls are the perfect choice for you!

Instructions

1.In a mixing bowl, dissolve the sourdough starter in 45g bread flour and 125g rye flour. Add 175g of water and mix well. Cover and leave for 8-12 hours.
2.In another mixing bowl, dissolve sugar and yeast in 143g of water. Add the sourdough mixture, 356g of bread flour, chopped onions, salt, and oil. Mix until dough comes together. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
3.Place the dough into a greased bowl and allow to rest for 45 minutes in a warm place.
4.Divide the dough into 85g portions and shape each one into small rolls. Place them in a greased baking tray and leave them to rise for another 45 minutes in a warm place.
5.Preheat the oven to 220C. Slash the risen rolls with a sharp knife or a razor, spray with water and bake for 20 minutes or until light golden brown. Remove from oven, allow to cool and enjoy!

PROS

Sourdough Rye and Onion Rolls are rich in dietary fiber and protein.

They are delicious, crusty, and have a unique flavor.

They are perfect for sandwiches, appetizers, or as a snack.

CONS

These rolls are high in calories and carbohydrates.
People who are gluten intolerant cannot consume them.

HEALTH & BENEFITS

Rye flour provides better and longer-lasting energy than wheat flour. It is rich in minerals such as calcium, magnesium, and phosphorus. The high soluble fiber content in rye can reduce the risk of colon cancer and help digestion. Sourdough bread, on the other hand, is easier to digest than regular bread. It is broken down slower in the body, which maintains a feeling of fullness and aids in weight loss.

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