Sourdough Rolls in the Breville Smart Oven Air

These don’t have quite the gorgeous golden brown color my regular oven gives, but I’m quite ecstatic over how good they are… I mean, it’s still a toaster oven right?

After my cookie experiment, I decided future test bakes would be at the same temperature I use in my regular oven, as I always bake bread and cookies on convection mode.

The rolls were baked in my favorite roll pan, an old French White ceramic that I was beyond delighted to discover fit into the oven, at 350 degrees convection, using the bake cycle. I did make sure to preheat the oven with a thermostat to bring it up to temperature before putting the rolls in.

I baked them for 15 minutes total, which is quicker than they bake in my regular oven, until they reached 190 degrees inside.

The bottoms and sides could have used more browning for sure, but I believe I’d need a dark metal pan to achieve that, and next time I bake rolls, I’ll switch and see.

In the picture on the right the browning is perfect, but the bake wasn’t entirely uniform, as the picture on the left isn’t quite brown enough on that corner.

The last five minutes of the bake I had to add the second oven rack on top of the rolls with a cookie sheet on it to deflect the heat, as the tops were getting too dark.

But still, I am calling these a success!

This recipe was an experiment. Typically I do sourdough overnight with the bulk proof on the counter, and use 50grams of starter, which gives a nice slow proof. For a quick bake, I’ll use a full 227grams. For these, I used 100grams, which requires enough rising time to develop a decent flavor without taking overnight. But still about 12 hours, so be forewarned 🙂

CJ’s Sourdough Dinner Rolls

320g Buttermilk at room
temperature
100g sourdough culture (100% hydration)
50g butter, melted
30g Molasses
15g Honey
12g salt
1 Egg
530g Bread flour

Put all ingredients in a bread mixer, starting with the sourdough culture and the liquids. Put the salt in last, and set it for the dough cycle, allowing to rise until nearly double in size.

Punch down lightly, and divide into 12 balls.

Shape and put into a greased 9 x 13 pan, cover and let rise until double.

Bake in a pre-heated oven at 350 degrees about 15- 20 minutes, or until golden brown on top and bottom.

CJ Tinkle

This Post Has 4 Comments

  1. Laura Ward

    Haven’t seen a post from you lately. Hope you are doing well. Miss you.

    1. tinksquared

      Hi Laura, I’m doing well thank you, just taking a break from social media and blogging for a bit :). Thanks for checking!

  2. Carol Osborn

    I was just poking around on the internet today and came across your Tink-Squared blog. I am thrilled to have found it. I was a fan of your previous blog and missed it so much when it closed. I love your quilting and cooking blogging and all that you share about them. You are such a creative and giving person. I must say Miss Myrtle was a complete surprise and a delight. I hope things are going well for you.

    1. tinksquared

      Thank you Carol and hello! I’m not great about keeping the blog up to date, but I do post periodically. Mostly on Facebook anymore as it’s simply easier. I love Miss Myrtle 🙂

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