Little balls of Cotswold joy! Enjoy these rolls warm, slathered with butter and try stopping at just one!
If you like these, why not use the same process with any of the other wonderful flours in the FWP collection?
Step 1: In the early evening, in a large mixing bowl, roughly mix together all the ingredients, until you have a shaggy rough dough. This mixture will begin as a sticky, heavy mix, do not be alarmed, it is all normal. Cover the bowl with a clean shower cap or your choice of cover and leave the bowl on the counter for 1 hour.
Step 2: After an hour or so, perform the first set of pulls and folds until the dough will remain sticky and will produce a soft ball. It will not yet be very stretchy yet. Cover the bowl again and leave it on your counter.
Step 3: Over the next few hours, do 3 more sets of pulls and folds on the dough, covering the dough after each set. The dough will continue to be sticky and stretchy and heavy, it will become easier to stretch but will not be as stretchy as other doughs are. You will also find that the oils in the dough clean the bowl as you work it round. Perform the final set of pulls and folds before going to bed.
Step 4: Leave the covered bowl on the counter overnight, typically 8 to 10 hours, at 64 to 68°F (18 to 20°C).
Step 5: In the morning, you should be greeted by a bowl full of grown dough. If you would now like to make the rolls immediately,continue with this step; or if you would like to make them later in the day, place the bowl of dough untouched, and covered, in the fridge. When you want to use it, remove it from the fridge and allow it to warm up a little.
To make the rolls, ease the dough out of the bowl onto a floured surface. Cut the dough into 12 even sized pieces, shape them into balls, and place them onto your prepared oven tray (lined with parchment paper). Once they are all shaped, cover the whole tray with a large plastic bag or a damp light tea towel, and allow them to prove again on the counter. Once they have doubled in size, bake.
Step 6: When you are ready to bake, decide whether you would like to bake in a preheated oven, or from a cold start. If preheating, set the oven to 200C fan or 220C non fan.
Bake, uncovered for 18 minutes from cold, or 15 mins from preheated.
Step 7: Once baked, place them in a rack to cool enough to touch, then enjoy at will!
For more details, hints and tips, find Elaine at foodbodsourdough.com
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
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