Fresh Milled Buckwheat Sourdough Rolls

Golden-brown bread rolls on a cloth, freshly baked and inviting.

Fresh Milled Buckwheat Sourdough Rolls

These fresh milled buckwheat sourdough rolls have just enough fresh milled buckwheat flour to taste great, but are still mainly made from all purpose flour to keep the extra soft. With flexible shaping and flexible timing, they are a great way to get used to buckwheat. You can save this as a starting point recipe, and work your way up by using more buckwheat flour (and more water!) each time you make them!

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Prep Time 30

Cook Time 25

Total Fermentation Time 10

Total Time 10 55

Servings 12 rolls

Calories 159

Ingredients

For the buckwheat scald

50 g freshly milled buckwheat flour
100 g boiling water

For the dough

450 g all-purpose flour
110 g milk
110 g water
1 egg
110 g active sourdough starter
10 g sugar
10 g salt

Instructions

Mill 50 grams of buckwheat as finely as you can.
Place the freshly milled buckwheat flour into a bowl and pour 100 grams of boiling water over it. Mix until all of the flour is soaked.
Let it sit for at least 10 minutes, although I prefer giving it closer to 30 minutes if I have the time.
It will turn into a thick, grainy, sticky paste. That's exactly what we're looking for.
Add the buckwheat mixture to the bowl of a stand mixer along with the milk, water, egg, sourdough starter, sugar, salt, and all-purpose flour.
Mix and knead for about 5–10 minutes.
You're looking for a smooth, uniform dough that starts pulling together into something close to a ball. It will still be a little sticky, so don't expect it to completely clean the sides of the bowl.
The goal isn't a perfect windowpane. We just want everything very well incorporated and the gluten to have a good head start.
You can absolutely make this dough by hand as well. Just keep in mind that working the thick buckwheat scald evenly into the rest of the dough takes a little effort. Give it a good 5–10 minutes of kneading until the dough looks uniform.
Transfer the dough to a bowl or container for bulk fermentation.
Over the next 2 hours, perform 2–3 sets of stretch and folds, roughly 30–60 minutes apart.
After that, leave the dough alone to finish fermenting.
At around 75°F / 24°C, expect the total bulk fermentation to take approximately 5–7 hours from the time you finish mixing the dough.
In a cooler kitchen, it may take longer. In a warm kitchen, it may be ready sooner.
Don't wait for the dough to fully double.
Instead, look for roughly a 50% increase in volume. The dough should look puffier, feel lighter, and you’ll see bubbles developing along the sides or surface (glass bowl helps with seeing them a lot!!)
Turn the dough out onto your work surface and divide it into 12 equal pieces, around 80–90 grams each.
For regular dinner rolls, shape each piece into a tight round ball and arrange the rolls in a baking dish or on a lined baking sheet.
For hoagie-style rolls, gently flatten each piece into a rectangle, then roll it up tightly from one short end to the other. Pinch the seam closed and place seam-side down.
Cover the rolls and leave them at room temperature for approximately 2–3 hours, or until noticeably puffier.
Again, watch the dough more than the clock. Depending on your starter and room temperature, they may move a little faster or slower.
Bake at 375°F / 190°C for 20–25 minutes, or until the rolls are nicely golden brown on top.
Let them cool for at least a few minutes before pulling them apart.

Notes

Want flexible timing?

One of the best things about sourdough is that you don't have to make the entire recipe fit into one day.

After bulk fermentation, you can place the whole dough in the refrigerator for up to 24 hours. When you're ready, take it out, divide and shape the rolls, let them proof until puffy, and bake.

Alternatively, you can shape the rolls first, cover them well, and refrigerate the shaped rolls for up to 24 hours before baking.

I usually choose one refrigerator rest or the other rather than doing both.

Technically, you can refrigerate the dough after bulk fermentation and refrigerate the shaped rolls again later, but that longer fermentation can give you a noticeably more sour flavor.

If you like tangier sourdough, though, you might actually prefer it that way!

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