Dilly O Sourdough- BBD #3

Bread Baking Day #3 is being hosted by Ulrick at Küchenlatein

and it is Sourdough roundup. Roundup Link

I wanted so much to enter since I have my new sourdough starter.

The preferable flour is rye and I didn’t have any,
but I had so much dill seed from the garden to use.
What is better than dill & rye?

I wanted to go ahead with unbleached all purpose and make something
with the dill seed since I didn’t have the rye, and don’t
believe I’ll have any before the roundup.

I hope it is acceptable for the roundup. If not I understand.
Rules are rules, but I’ll give it a try anyway.

I found a King Arthur recipe for dill rolls with onion, but it
wasn’t sourdough.
The recipe also used mashed potato and I had leftovers from

I had the potatoes seasoned with butter, salt, and milk,
so that needs to be taken into account here.

I took the recipe and winged it with the sourdough, by omitting the
water, yeast, and reducing the flour and dried onion.

The rolls came out great with a wonderful browned out side and
beautiful crumb. They were the best rolls I had ever winged in my
life! ( I hope it isn’t sourdough beginners luck!)

I brushed them with egg wash before baking ,which I don’t believe
I’ll do the next time I try to make them. I also think I’ll add a bit more dill seed.
I was a little upset that I only got 9 rolls from it, the original
said it made 16.

If your going to try them, kick start your starter overnight
the night before with 1/2 cup warm water and 1/2 cup flour.

I am calling them Dilly O’ Sourdough Rolls.

Dilly O’ Sourdough Rolls

1 tablespoon melted butter
1/2 cup milk
1/2 cup mashed potato
1 cup sourdough starter
2 1/4 cups unbleached all purpose flour, plus more for work surface
2 tablespoons sugar
2 teaspoons dill seed
2 tablespoons minced dried onion
1 teaspoon salt

Place all ingredients in a bread machine in order given and place machine
on dough cycle. Let the cycle work about 10-15 minutes and then
remove the pan.
Don’t allow it to go into the rise cycle.

The dough should be soft yet holding a ball well. Allow to rest
10 minutes then dump onto a floured work space.

Fold the dough several times (4-6), incorporating more of the flour
and keep it from sticking to your hands then divide it into 9 equal pieces.

Form the pieces into balls.

Place the pieces on a greased baking sheet about 2 inches
apart and cover with a towel.

Let them rise to double in a warm area (5-6 hours).

Preheat the oven to 400 degrees and bake the rolls
20-25 minutes until browned.

Enjoy hot with butter, or cool and store in an airtight container.

14 thoughts on “Dilly O Sourdough- BBD #3

  1. Sue congrats! I don’t think it’s beginner’s luck! I think you are a talented baker and cook!

    Fun that you are doing the roundup. I just posted about Vermont Sourdough. Can anyone join or is it by invitation only? I would like to post mine. πŸ˜€

    Not that Vermont Sourdough is unique or anything! I can’t wait to try your bread. πŸ˜€

  2. Sue, with the folding, do you fold it like in a stretch and fold (letter style) or like in kneading where your fold over and roll then do a 90 degree turn, fold over and roll? So that the folds are done all at one time or do you space out a resting period between rolls? It sounds like there is no bulk ferment stage in this, right?


    I’m gonna make these today. πŸ˜€

  3. susan they were really good.

    blu z I just folded over then again like kneading.

    no bulk fermentation, I just poured the starter right from my jar after an overnight feed on the counter.

  4. I am using King Arthur cookbook as well. It’s so complete with any baking recipes you may find in separate books. Well done with your first sourdough starter.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s