Breakfast/ Fodmap/ Breads & Baked Goods

Whole Wheat Sourdough Rolls

Whole Wheat Sourdough Rolls

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Serves: 8 Cooking Time: 3 hours


  • 1/4 cup sourdough starter
  • 3 cups whole wheat flour
  • 3 tbsp butter
  • 1/2 cup fresh orange juice
  • 1 tbsp sugar
  • dash of salt
  • 1 egg white



Heat the orange juice and melt the butter and sugar and set aside to cool down a bit.


In a large stand mixing mixing bowl fitted with a dough hook add the semi cooled liquid with a dash of salt and 1 cup of flour. Add the sourdough starter and the rest of the flour and knead for about 10-15 minutes. Cover and let rise for an hour.


The dough is going to be super sticky and difficult to handle with bare hands so have a bench scraper or plastic spatula ready to go. Preheat the oven to 400 F.


Oil and flour an flat and oval iron cast pan with a lid. Lightly punch down the dough and start to form your rolls. Using a bench scraper and scale, scoop out the dough for each roll to be about 100 g. Lightly form into a circle with both hands and lay into your iron cast pan. Once all the rolls are in the pan brush with an egg white wash and then place the lid on the top. Place in the oven at 400 F and cook for 20 minutes. Reduce the oven to 350 F and cook for an additional 10 minutes. Carefully remove the top of the iron cast pan and let cook for yet another 10 minutes (that's 40 minutes total) before shutting the oven. You can remove and serve at once or for let cool down in a slightly a jar oven for a crispier outside.


Covered iron cast cooking for bread ensures a fluffy and tender interior without comprising the crispy crust. If you don't have an iron cast with a lid, cook in batches in an iron cast pan. If you don't have an iron cast pan, go buy one- stat.

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