How to Make Simple Sourdough Whole-Wheat Rolls (No Eggs Needed, Diabetic Friendly)
- Leigh
- Jul 9
- 2 min read
These rolls are simple and good. They are made with white whole-wheat flour, which keeps them a bit lighter than traditional whole-wheat flour while still including all the beneficial whole-grain nutrients. The rolls have the traditional sourdough tang but it's tamed with a little date puree. The date puree gives the rolls more flavor as well as fiber (see https://www.thenfeedthem.com/post/how-to-make-date-puree-and-why-you-should-especially-if-you-re-diabetic-or-cutting-back-on-sugar). If you'd prefer, and you're not diabetic, you can substitute brown sugar. The rolls are easy and inexpensive to make, and they are great at any time of day--with breakfast, lunch, or dinner. Or try the rolls split with a slice of sharp cheddar cheese sandwiched inside for a nutritious snack. You can also use the dough to make larger rolls for hamburgers/sandwiches, if you'd like. Enjoy!
Simple Sourdough Whole-wheat Rolls (Diabetic Friendly) -- Makes 20-24 Rolls
1 cup of sourdough starter/discard
1/4 cup of canola oil
2 tablespoons of milled or ground flax seeds
1/4 cup of date puree
1/2 cup of milk
1 cup of white whole-wheat flour
In a large bowl mix the sourdough starter/discard, canola oil, milled flax seeds, date puree, and milk together until well blended. Stir in the white whole-wheat flour. Loosely cover the bowl and let the mixture sit for at least an hour. I routinely leave my mixture at room temperature for 3-5 hours, and it's fine. When you're ready, add:
1 cup of white whole-wheat flour
1 1/2 teaspoons of salt
Stir, then knead in the flour and salt, then knead the dough for 3-5 minutes, adding in an additional 1/2 cup or so of flour as you knead to prevent the dough from being too sticky to knead. Form a long rope about two inches thick and cut the rope into 20-24 roughly equal pieces. Roll the pieces into balls about the size of a large walnut or golf ball. Place the dough balls about two inches apart on baking sheets lined with baking parchment. Spritz the dough balls with canola oil or cooking spray and loosely cover the dough balls. Let the dough balls rise until they have increased in volume by about one-third. Preheat the oven to 350 degrees. Bake the dough balls for 15-20 minutes or until golden brown.
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