Bread project – Rosemary rolls

For this week’s project, I’ve decided to try something a bit lighter, which would be a nice side to the Sunday barbecue. I’m adapting this recipe while making the dough a bit wetter and using my sourdough starter instead of instant dry yeast as I have to use my culture and the taste is so much better anyway.


Ingredients (makes 6 smallish rolls)

  • half a large boiled potato (I’ve used potato flakes with water, which works fine)
  • 227g 550 flour
  • half tablespoon dried rosemary, crushed
  • 1 tablespoon fresh rosemary, chopped
  • half tablespoon chopped sage
  • half teaspoon ground pepper
  • half teaspoon sea salt
  • 15g butter
  • 80g poolish (original recipe says 2 teaspoons dry yeast)
  • 120ml water (plus a bit more if you can incorporate it)


  • Mix up all ingredients except for the water


  • Incorporate the water a little at a time up to 3/4 of the total
  • Knead the dough for 10 minutes or until very smooth
  • Add the rest of the water, plus a bit more if you can. I went to a rather sticky consistency as you can see on the picture.


  • Wait a good two hours to let it rise. I left it overnight.
  • Shape it into balls (I’ve used the technique described here, which helps you get a very round roll)


  • Place the balls on a baking sheet, with cornmeal spread onto it and let them rest for an extra hour


  • Heat up the over to 180°C
  • When hot, place the baking tray in the middle
  • Sprinkle water on the oven’s bottom 3 times during the first 10 minutes
  • After 10 minutes, turn the tray around and bake for another 10 minutes
  • Take the rolls out and enjoy!



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