Sourdough Rye and Onion Rolls Pistolet Style
Elevate your bread game with these Sourdough Rye and Onion Rolls, crafted in the elegant pistolet style for perfectly portioned, oval-shaped delights. Blending the earthy richness of rye flour with the tangy depth of an active sourdough starter, these artisan rolls are studded with sweet, caramelized onions for a burst of savory flavor in every bite. A subtle hint of optional caraway seeds adds a classic European touch, while a golden egg-wash crust ensures they’re as visually stunning as they are delicious. Perfect for sandwiches, hearty soups, or as a standalone treat, these rolls offer a rustic, bakery-quality experience right from your home oven. With fluffy interiors and crisp exteriors, these rolls are an irresistible fusion of texture and flavor.
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Recipe Information
Ingredients
- 200 grams Rye flour
- 100 grams Bread flour
- 100 grams Sourdough starter (active and bubbly)
- 170 milliliters Water (lukewarm)
- 8 grams Salt
- 10 grams Sugar
- 100 grams Caramelized onions (cooled)
- 1 tablespoon Olive oil
- 1 teaspoon Caraway seeds (optional)
- 1 unit Egg (beaten, for egg wash)
Instructions
In a large mixing bowl, combine the rye flour, bread flour, and salt.
In a separate bowl, mix the sourdough starter, lukewarm water, and sugar until well combined.
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.
Flatten the dough slightly, then add the cooled caramelized onions and caraway seeds (if using). Knead gently to incorporate the onions evenly.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel and let rise for 90 minutes or until it doubles in size.
After the first rise, punch down the dough and divide it into 8 equal portions. Shape each piece into a small oval roll, similar to pistolets.
Place the rolls on a parchment-lined baking sheet, leaving a bit of space between each. Cover loosely with a towel and let rise for 60 minutes or until puffy.
Preheat the oven to 220°C (425°F).
Brush the tops of the rolls gently with the beaten egg for a golden finish.
Using a sharp knife, make a shallow slash lengthwise on each roll to help them expand during baking.
Bake the rolls in the preheated oven for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Transfer the baked rolls to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 176 mg | 4% | |
*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.
