Cookie Cutter Sourdough Rolls

Lovely rolls for breakfast, lunch and/or dinner.  I thought they looked fun and elegant until one of my family members mentioned that they looked a bit like bosoms and now that's all I can see.



NOTE: Start this recipe a day ahead.




Cookie Cutter Sourdough Rolls
slightly adapted from here
Makes 8

150g active sourdough starter
250g cold filtered water
500g baker's flour
10g fine sea salt
Fine semolina, for dusting

The Evening Before:
In a large bowl, mix the starter with the water with your hands.  Add the flour and salt and mix until the mixture comes together into a shaggy mess.  Cover the bowl with clingfilm and leave for 30 minutes.

Knead the dough briefly in the bowl until it comes together into a smooth ball, then cover it again with plastic wrap and leave at room temperature overnight.

The Next Day:
Line a baking tray with baking paper and sprinkle the baking paper generously with semolina.

Lightly dust your work surface with the semolina and dump the dough onto it.  Fold the dough a few times, then divide it into 8 even portions.  Roll each portion into a ball and place them on the prepared baking tray.

Sprinkle the top of each ball with more semolina.  Dust a medium cookie cutter and a small cookie cutter with semolina and place them on top of a ball and push down with the palm of your hand, all the way through to the tray, cutting through the dough completely.  Continue to cut each ball, dusting the cutters well between each.  Cover the rolls with a clean cloth and set aside in a warm spot to become puffy (about 1 1/2 - 2 hours), depending on the heat of your kitchen.

Preheat the oven to 240C (fan-forced).

When the rolls are plump and puffed, mist the tops with a little water and put the tray in the oven, immediately reducing the temperature to 220C (fan-forced).  Bake for 20 minutes, turn the tray around and reduce the oven temperature to 175C (fan-forced) and continue to bake for a further 15 - 20 minutes, until golden and crusty.