High Protein Sourdough Rolls
Elevate your bread game with these delicious High Protein Sourdough Rolls—soft, wholesome, and packed with nutrition! Perfect for fitness enthusiasts and bread lovers alike, this recipe takes the classic sourdough roll to new heights by incorporating unflavored whey protein powder and Greek yogurt, delivering a boost of protein in every bite. Crafted with a combination of whole wheat and bread flours, these rolls maintain their rich flavor and fluffy texture while offering a healthier spin. The slow fermentation process not only enhances the signature tangy sourdough flavor but also makes the rolls easier to digest. Whether paired with a hearty soup, topped with your favorite spread, or enjoyed on their own, these protein-packed sourdough rolls are the ultimate versatile addition to your kitchen repertoire.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 200 grams Whole wheat flour
- 150 grams Bread flour
- 40 grams Unflavored whey protein powder
- 100 grams Greek yogurt (plain, unsweetened)
- 150 milliliters Water
- 30 milliliters Olive oil
- 20 grams Honey
- 8 grams Salt
Instructions
In a large mixing bowl, combine the active sourdough starter, water, honey, and Greek yogurt. Stir until well mixed.
Add the whole wheat flour, bread flour, and protein powder to the bowl. Stir until a shaggy dough forms.
Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes. This step allows the flour to hydrate and makes handling the dough easier.
After resting, add the olive oil and salt to the dough. Knead the dough in the bowl for about 5 minutes until it becomes smooth and elastic. Alternatively, knead on a lightly floured surface.
Place the dough into a clean, lightly oiled bowl. Cover again with the damp towel and let it rise at room temperature for 3 hours, performing a set of stretch-and-folds every 30 minutes (6 folds total).
After the bulk fermentation, transfer the dough to a lightly floured surface. Divide the dough into 8 equal pieces using a knife or bench scraper.
Shape each piece into a smooth roll by tucking the edges under and pinching them together underneath. Place the rolls on a parchment-lined baking sheet, spaced evenly apart.
Cover the rolls loosely with a kitchen towel and allow them to proof at room temperature for an additional 1 to 2 hours, or until they have doubled in size.
Preheat your oven to 220°C (425°F). If desired, brush the tops of the rolls with a little water or olive oil for a shiny crust.
Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and sounding hollow when tapped on the bottom.
Allow the rolls to cool on a wire rack for at least 15 minutes before serving.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 3267 mg | 142% | |
| Total Carbohydrate | 294.1 g | 107% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 23.2 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
