Low Sodium Sourdough Rolls
Delight in the comforting aroma and homemade goodness of Low Sodium Sourdough Rolls, a heart-healthy twist on classic sourdough. Perfect for those monitoring their sodium intake, these rolls are made with a few simple ingredients like an active sourdough starter, honey, olive oil, and optional minimal salt for a wholesome flavor. The slow fermentation process allows the dough to develop a rich tangy taste, while the warm, golden crust adds a bakery-style finish. With a soft, fluffy interior, these rolls pair beautifully with soups, salads, or your favorite spreads. Whether you're baking them fresh for dinner or prepping them ahead to freeze for future meals, this easy-to-follow recipe proves that low sodium can still mean high flavor and satisfaction.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 240 milliliters Warm water
- 30 milliliters Olive oil
- 15 milliliters Honey
- 450 grams All-purpose flour
- 2 grams Salt (optional for minimal sodium)
Instructions
In a large mixing bowl, combine the active sourdough starter, warm water, olive oil, and honey. Stir together until well combined.
Gradually add the all-purpose flour, about 100 grams at a time, mixing with a wooden spoon or your hands until the dough begins to form a ball.
If including salt to manage a minimal sodium intake, add it now and mix into the dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a tiny amount of flour at a time while kneading.
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 4-6 hours or until doubled in size. Alternatively, you can let the dough rise overnight in the refrigerator for a slower fermentation.
After the first rise, punch down the dough gently and divide it into 10 equal portions. Shape each portion into a roll and place them on a parchment-lined baking sheet, spaced slightly apart.
Cover the rolls loosely with plastic wrap or a kitchen towel and let them proof for another 1-2 hours, or until they have puffed up.
Preheat your oven to 375°F (190°C). If desired, brush the tops of the rolls with a little olive oil or water for a golden crust.
Bake for 20-25 minutes, or until the rolls are lightly golden and sound hollow when tapped on the bottom.
Allow the rolls to cool on a wire rack before serving. Store leftovers in an airtight container for up to 2 days, or freeze for longer storage.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 367.9 g | 134% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 13.4 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 515 mg | 11% | |
*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.
