This recipe is a variation of our Pizza Bread recipe. If you’ve never used a sourdough starter before, try it! Just dig up a basic starter recipe online or in one of your cookbooks and give it a whirl. It’s easier than you might think. Also, don’t be intimidated by the hand-forming portion of this recipe. Shaping the dough is simple and goes very quickly, and the resulting “Wow!” factor is worth it.
Whole Grain Sourdough Tomato Rolls
Makes 16 Rolls
1 1/4 cups sourdough starter
1 6-oz. can tomato paste
1/2 cup + 2 tablespoons water
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup grated Asiago or Parmesan cheese
4 teaspoons sugar
2 teaspoons salt
1 cup rolled oats or barley
2 cups bread flour
1 cup whole wheat flour
2 1/2 teaspoons rapid or instant yeast
Add all ingredients to bread machine in the manufacturer’s recommended order.
Run the dough cycle, and remove dough upon completion.
Lightly coat two baking pans with cooking spray.
Using a little flour on your hands and work surface, divide the dough into 16 equal pieces.
Roll pieces into 7-inch “ropes” and form into half knots, placing on prepared pans. (See below.)
Cover and let rise in a warm, draft-free location for 30-45 minutes.
Preheat oven to 350° F while the dough is rising. Bake for 23-25 minutes, until the tops are golden.
Store in a tight container at room temperature for up to three days.
Note: Although we opted for Asagio sprinkles on the pictured rolls (just before putting them in the oven), you could try an egg wash instead to boost the finished color.
© Matthew Bohan | SavvyBaker.com
