Sourdough Rye And Onion Rolls Pistolet Style Recipes

Steps:

• To start the dough in the bread machine, add the ingredients in the order posted - except the topping and extra flour for dusting. Put on "dough" setting to mix, prove and rise.
• Pre-heat the oven to 220C/425F/Gas mark 7.
• Once the dough has risen, turn out of the tin on to a floured board and knock back, then knead for a minute or two. Cut into 12 pieces and shape into ovals. Place on well greased and floured baking sheets and cover with oiled cling-film; leave them in a warm place to rise for 30 minutes, or until almost doubled in size.
• Brush the rolls with water and then sprinkle with onion salt or normal salt, before dusting with flour. Using an oiled handle of a wooden spoon, split each roll almost in half lengthways, see photo. Allow to rest for 3 to 5 minutes before baking in pre-heated oven for 15 to 20 minutes. The pistolets should sound hollow when tapped and have a crusty finish. Allow them to cool slightly on a wire rack then serve warm with butter and fillings to taste. These freeze very well.

Steps:

• Mix sponge and let ferment overnight at room temp (72F).
• Mix all other ingredients and let sit for 5 to10 minutes.
• Knead for 10 minutes.
• Stretch the dough and fold letter-style from top to bottom and side to side.
• Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
• Divide into 12 even pieces (80 g each) and shape into balls.
• Dust the balls lightly with flour (I use a sifter).
• Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
• Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
• Preheat oven to 375F and bake for 8 minutes then rotate 180°F Bake another 8 minutes or until 200F internally.
• Cool on rack.