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 Comments (+add yours?)

  1. azurezebra
    Aug 19, 2007 @ 14:55:32

    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
    Aug 19, 2007 @ 21:22:03

    Blu z anyone can join in I believe. I think you should.


  3. Sue (coffeepot)
    Aug 20, 2007 @ 21:43:13

    I made them again today and they turned out even better than these. I didn’t think it possible.


  4. blue zebra
    Aug 22, 2007 @ 10:48:37

    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˜€


  5. Susan from Food Blogga
    Aug 23, 2007 @ 15:48:58

    Oh, my gosh, those look and sound so fabulous, Sue! Seasoned potatoes in bread? It doesn’t get much better. I don’t know about beginner’s luck, but I do know these are great looking rolls. πŸ™‚


  6. Sue
    Aug 24, 2007 @ 13:31:30

    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.


  7. Anh
    Aug 27, 2007 @ 03:39:17

    Susan, what a fab bread you have here! Sourdough making is so rewarding, I truly miss it.


  8. Ulrike
    Sep 02, 2007 @ 08:15:00

    Thanks for your entry and participation. The BBD#03-round up is now online.


  9. zorra
    Sep 02, 2007 @ 10:27:49

    I love dill seeds. I will try this recipe soon!


  10. tatter
    Sep 02, 2007 @ 18:00:29

    Great rolls, Sue. Will have to try them soon!


  11. arfi
    Sep 03, 2007 @ 02:35:39

    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.


  12. Susan
    Sep 04, 2007 @ 00:48:00

    Really wonderful rolls!


  13. sue
    Sep 05, 2007 @ 20:34:31

    thanks everyone for the nice comments


  14. Trackback: bbd #03 – Bread with Sourdough – Roundup | kuechenlatein.com

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