Sour Dough Shalom Rolls

These rolls are the quickest I’ve found, and they turn out amazing! See video for proof of that.
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Last night I realized I needed something to go with our soup and I had no bread made! 😬😲
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So I decided to make these, they take about 1.5 hrs if you’re trying to be quick, and to me with a yeast + sour dough roll, that’s quick.
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I regretted it when everyone came in hungry because we were waiting, but everyone agreed they were worth the wait!
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I love making fresh milled + sour dough breads because I feel so good about serving my family bread with such amazing ingredients!
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Did you know that fresh milled wheat actually contains enzymes good for your digestion? Not to mention the fiber and protein when all of the wheat berry is in the bread! Yes I said PROTEIN, which is not something you hear in the same sentence as bread very often.
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Not to mention the fermented goodness of the sour dough discard! So you get why these are a fave of ours!
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Here’s the recipe! Highly recommend trying them!
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Shalom Sour Dough Rolls
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Ingredients:
-1 1/4 cup warm water
-1 TBSP yeast
-1/4 cup local honey
-1/2 cup sour dough discard
-1 tsp salt
-2TBSP melted butter
-5-5 1/2 cups fresh milled soft wheat (if using white flour, probably need a little less than this)
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In a mixer, quickly mix warm water, yeast, honey. Let it sit for 5-10minutes to let the yeast activate
-add in sour dough discard (this can be what you save in fridge, doesn’t need to be active starter), melted butter, salt
-mix with dough hook, and slowly begin to add fresh milled soft wheat. Need a little over 5 cups, but basically add until the dough pulls away from the bowl/ cleans the bowl. Don’t be afraid to add more, just do a little at a time. This ensures your dough is ready, and not too sticky.
-grease a bowl with oil, and let dough sit in the bowl with a towel over for 30min-1 hour (want it to double in size), put in a warm place to help it rise
-Turn the dough out on a floured surface and make into rolls, (I measured like about 80g each) put the balls into a greased cast iron.
-let rise for 30 minutes
-preheat oven to 400 degrees, bake for 17 minutes
-butter the tops
* add a little cheese for cheesy rolls