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Bread #101: Sourdough Cookie Cutter Rolls

March 5, 2014 by Celia @ Fig Jam and Lime Cordial

I love making sculpted bread rolls, but I know that not everyone has access to the fancy bread stamps that I buy from Chefs’ Warehouse.

I thought it was worth experimenting to see if something similar could be made with cookie cutters. I tried using fluted round cutters (plain ones should be fine as well) and was really pleased with how the rolls turned out. The best results came from using two cutters in tandem – a single small one produced triffid-like protrusions from the middle of the rolls.

  • 300g ripe, active sourdough starter (fed at a ratio of one cup water to one cup flour – for more information on how I feed my starter Priscilla, please see our tutorial here)
  • 580g cold water
  • 500g bakers/bread flour
  • 500g remilled semolina flour (Semola Rimacinata di Grano Duro – if you can’t find it, substitute 00 flour or more bakers flour, and reduce the water to 550g)
  • 18g fine sea salt
  • fine semolina for dusting the bench and dough

1. In a large mixing bowl, use a clean hand to mix the starter, water, bakers flour, remilled semolina flour and salt together to form a shaggy dough. Scrape your fingers off and cover the bowl with clingfilm. Allow the dough to rest for half an hour.

2. After the rest time, give the dough a quick knead in the bowl – literally just a minute or so. Cover it again and allow to rest until it has doubled in size – depending on your starter and the temperature in your kitchen, that could take anywhere from 4 to 10 hours.

3. Dust the bench with fine semolina, and turn out the proved dough.  Give it a few folds, then cut the dough into 125g pieces (you’ll end up with about 15 rolls).  Shape each piece of dough into a tight ball and place it seamside down on a lined baking tray.

4. Dust the top of the rolls with more fine semolina, then place a small and a medium round cookie cutter on the top of each ball. With the palm of your hand, press firmly on both cutters are the same time. Push right through the dough to the tray. Carefully remove the cutters and repeat with the remaining rolls (make sure to dust well with the fine semolina to prevent sticking). Cover the rolls with a tea towel and allow them to prove a second time.

5. Preheat the oven to 240C with fan. Once the rolls have had their second rise, spritz the top of each roll with a little water, then pop the tray into the oven, reducing the oven temperature to 220C with fan at the same time. (As you can see from the photo below, I was also experimenting with other cookie cutter shapes – they didn’t work out as well.)

6. Bake the rolls for 20 minutes, then rotate the tray(s) and turn the oven down to 175C with fan. Allow a further 15 – 20 minutes baking time until the rolls are brown and crunchy.

The rolls aren’t quite as neat and tidy as the ones made with bread stamps, but they were great fun to make, and delicious to eat!

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Posted in Recipes | 68 Comments

68 Responses

  1. on March 5, 2014 at 12:11 am Laura

    These look and sound beautiful!


    • on March 7, 2014 at 6:34 am Celia @ Fig Jam and Lime Cordial

      Thank you! They were fun to make too! :)


  2. on March 5, 2014 at 12:22 am Rufus' Food and Spirits Guide

    I love using semolina. These look fantastic.


    • on March 7, 2014 at 6:34 am Celia @ Fig Jam and Lime Cordial

      It’s supposed to improve the keeping time of the bread as well! :)


  3. on March 5, 2014 at 12:26 am themateriallady

    Perfect timing – I wanted to make some rolls and these look like fun :)


    • on March 7, 2014 at 6:35 am Celia @ Fig Jam and Lime Cordial

      They really were fun! Hope you enjoy playing around with them! :)


  4. on March 5, 2014 at 1:29 am Anne @ Life in Mud Spattered Boots

    Neat! I’ll have to give these a bash. I’ve been rather envious of your bread stamps, but it never occurred to me that I could use cutters to get almost the same effect. Thanks Celia.


    • on March 7, 2014 at 6:35 am Celia @ Fig Jam and Lime Cordial

      I’m sure you’ll do something very clever Anne, can’t wait to see it! :) I wondered if one of those cutters for apples might work – you know the ones that cut a core and wedges at the same time?


  5. on March 5, 2014 at 1:30 am marilynscottwaters

    This is brilliant! I’m going to try this. Thanks, Clever you! Hugs, Maz


    • on March 7, 2014 at 6:36 am Celia @ Fig Jam and Lime Cordial

      Have fun Maz! xxx


  6. on March 5, 2014 at 2:25 am kitchenkonfidential

    these look delicious! and are so cute!


    • on March 7, 2014 at 6:36 am Celia @ Fig Jam and Lime Cordial

      They really are very cute – some of them turned out like little muppets.. :)


  7. on March 5, 2014 at 3:23 am Pat Machin

    What fun!


    • on March 7, 2014 at 6:36 am Celia @ Fig Jam and Lime Cordial

      Pat, it really was! Thank you! :)


  8. on March 5, 2014 at 4:19 am Fig & Quince

    Wow, they look fantastic! I shouldn’t catch up on awesome food blogs when I’m hungry!


    • on March 8, 2014 at 8:55 am Celia @ Fig Jam and Lime Cordial

      Azita, I always think I’ll just be good today and not eat too much, and then I start the morning reading food blogs and I’m done for.. ;-)


  9. on March 5, 2014 at 4:35 am The Life of Clare

    They are so cute! What a brilliant idea using the cookie cutters!


    • on March 8, 2014 at 8:55 am Celia @ Fig Jam and Lime Cordial

      Clare, I was so pleased with how they turned out! Bread stamps are hard to buy, and expensive!


  10. on March 5, 2014 at 4:49 am narf77

    What a clever idea Celia and very easy to duplicate without those most delicious bread stamps that you own. Cheers for the share :)


    • on March 8, 2014 at 8:56 am Celia @ Fig Jam and Lime Cordial

      Fran, hope it works well for you! :)


      • on March 9, 2014 at 2:38 am narf77

        So do I :)


  11. on March 5, 2014 at 5:09 am sue marquis bishop

    Gorgeous! sue
    womenlivinglifeafter50.com


    • on March 8, 2014 at 8:56 am Celia @ Fig Jam and Lime Cordial

      Thanks Sue! :)


  12. on March 5, 2014 at 6:42 am Leah

    These rolls look great!


    • on March 8, 2014 at 8:56 am Celia @ Fig Jam and Lime Cordial

      Leah, they were fun to make too. They were all eaten that day!


  13. on March 5, 2014 at 6:56 am marymtf

    Semolina flour and bread stamps. I like learning something new, I must admit, though, that I’ve never thought about how those knot rolls got to be the shape that they did. :)


    • on March 8, 2014 at 8:57 am Celia @ Fig Jam and Lime Cordial

      Mary, a lot of the knot rolls are actually shaped into a long sausage and then literally tied in a knot – it’s very clever! I think my stamps are a bit cheaty, but they’re a heck of lot easier! :)


  14. on March 5, 2014 at 8:00 am Chica Andaluza

    They look amazing! When you say ripe starter, does this mean just before you feed it? You know I am getting hooked on your bread recipes. Made the semolina bread the other day – wonderful!


    • on March 5, 2014 at 8:49 am Celia @ Fig Jam and Lime Cordial

      Chica, ripe as in bubbly, bouncy and ready to make bread! :)


      • on March 7, 2014 at 6:40 pm Chica Andaluza

        Aha! Thanks :)


  15. on March 5, 2014 at 9:47 am saucygander

    What a great idea! They look much more complicated than they are, always a bonus. :-D


    • on March 7, 2014 at 6:39 am Celia @ Fig Jam and Lime Cordial

      Saucy, that’s important, they LOOK clever…hehehe.. :)


  16. on March 5, 2014 at 9:47 am sallybr

    You are simply amazing! and, pun intended, you ARE on a roll…. ;-)


    • on March 8, 2014 at 8:57 am Celia @ Fig Jam and Lime Cordial

      Hahaha…you’re too funny, Sally! Thank you! xx


  17. on March 5, 2014 at 10:42 am Jane @ Shady Baker

    Great idea Celia, more fun bread ideas!


    • on March 8, 2014 at 9:22 am Celia @ Fig Jam and Lime Cordial

      Jane, I tried using an apple cutter as well with a bit of success – I’m now rummaging through my drawers to see if there’s anything else I can use! :)


  18. on March 5, 2014 at 1:29 pm lapetitecasserole

    Those bread stamps are amazing, and your rolls are so cute! in case I’d like to use the traditional fresh yeast how many gr. I’m supposed to use? maybe 10-12?


    • on March 5, 2014 at 1:54 pm Celia @ Fig Jam and Lime Cordial

      Try this:

      500g bakers/bread flour
      500g remilled semolina flour
      7g dried/instant yeast (or one sachet) or 15g fresh yeast
      18g fine sea salt
      680g cold water

      If you can’t find semolina flour, substitute more bread flour in its place and reduce the water by about 5%.

      Hope my maths is right! :)


      • on March 5, 2014 at 2:01 pm lapetitecasserole

        That’s great! thank you so much… I always have semolina at home! I wish I could find a bread stamp cute as yours!


        • on March 5, 2014 at 2:03 pm Celia @ Fig Jam and Lime Cordial

          As I mentioned in my post, it needs to be remilled semolina flour, not fine semolina, or the dough will be too wet. And the cookie cutters make a reasonable substitute. :)


        • on March 5, 2014 at 2:05 pm lapetitecasserole

          Thank you again!


  19. on March 5, 2014 at 3:54 pm Tandy | Lavender and Lime

    What a great idea! I’m going to try this on Sunday :)


    • on March 8, 2014 at 9:22 am Celia @ Fig Jam and Lime Cordial

      Tandy, have fun! Looking forward to seeing how you go!


  20. on March 5, 2014 at 3:58 pm Three Well Beings

    Once again, I’m impressed. I love to bake bread, and this recipe is so beautiful to look at!


    • on March 8, 2014 at 9:23 am Celia @ Fig Jam and Lime Cordial

      Thank you – it was fun to do, and I love sculpted rolls!


  21. on March 5, 2014 at 5:11 pm Lorraine @ Not Quite Nigella

    Oh that is so simple! I love that you don’t need special equipment for it :D


    • on March 8, 2014 at 9:23 am Celia @ Fig Jam and Lime Cordial

      I bet you have cookie cutters in every shape and size! I wondered if we could make heart shaped ones…


  22. on March 5, 2014 at 5:16 pm ChgoJohn

    Very inventive, Celia. I did buy some roll stamps from Amazon here in the States. They’re not nearly as nice as yours, being made of plastic, but they’re all that I could find. I’ve yet to get good results with them but I’ve not made many rolls either. In fact, tonight I made 2 little baguettes. “Bart, Son of Priscilla” is working hard, keeping me supplied in bread. :).


    • on March 8, 2014 at 9:24 am Celia @ Fig Jam and Lime Cordial

      John, my rosetta stamps is plastic as well, and it works quite well. It’s not as sturdy as the metal one though. I’m so happy to hear that Bart is keeping you in bread! xxx


  23. on March 5, 2014 at 6:05 pm Maureen | Orgasmic Chef

    Celia these rolls are amazing! I’ve GOT to get into sourdough bread this year.


    • on March 8, 2014 at 9:25 am Celia @ Fig Jam and Lime Cordial

      Let me know if you want me to send you starter! Better still, come down and play in my kitchen! :)


  24. on March 5, 2014 at 7:38 pm Sally

    Your step by step guides are always so useful. Something as simple as shape can transform the end result with food can’t it.


    • on March 8, 2014 at 9:25 am Celia @ Fig Jam and Lime Cordial

      Sally, thank you. This was a fun experiment – I’m going to try different shapes next! :)


  25. on March 5, 2014 at 7:49 pm Johanna GGG

    great idea – I am imaging some of my other cookie cutters like stars and flowers that I have in graded cutters or even hands. I’ve been baking sourdough bread for about 6 months now but never branched out into rolls – this makes me want to experiment


    • on March 8, 2014 at 9:27 am Celia @ Fig Jam and Lime Cordial

      Johanna, they need to be in pairs really, as the rolls I made with just a single small cookie cutter ended up looking quite risque. :) Rolls are great fun to make! Here are my easiest rolls ever:

      https://figjamandlimecordial.com/2010/06/14/school-rolls/


  26. on March 5, 2014 at 9:43 pm ramblingtart

    Those are gorgeous!!! I’ve never used bread cutters before and now you’ve got me intrigued. :-)


    • on March 8, 2014 at 9:27 am Celia @ Fig Jam and Lime Cordial

      Krista, it took me ages to realise that the fancy rosette rolls I was buying were made with a cutter rather than balls of dough assembled in a pattern! :)


  27. on March 6, 2014 at 12:54 am heidiannie

    Good job, Celia! You make bread at home so much more accessible to less experienced cooks. Thank you for stepping in and offering solutions to problems you don’t even have!
    And these rolls are beautiful.
    I salute you!


    • on March 8, 2014 at 9:27 am Celia @ Fig Jam and Lime Cordial

      Heidi, you are so lovely, thank you! xx


  28. on March 6, 2014 at 7:59 am theintolerantchef

    What a great idea indeed Celia, you clever cookie! Xox


    • on March 8, 2014 at 9:28 am Celia @ Fig Jam and Lime Cordial

      Becca, it’s all yours, can’t wait to see what you do with it! :) xx


  29. on March 6, 2014 at 8:16 am Jan

    They look so appealing Celia. The little top knots look as if they are made as a door handle to open the lid and reveal a stuffing of some sort. Thanks for the tip about using cookie cutters – I’m still a very timid slasher and scissors are my weapon of choice usually – but with this method – I could finally make my mark:)


    • on March 8, 2014 at 9:28 am Celia @ Fig Jam and Lime Cordial

      Jan, scissors are a great way to slash as well! xx


  30. on March 6, 2014 at 12:27 pm Sandy

    What a brilliant idea!!!!!!! Aren’t you so clever :D


    • on March 8, 2014 at 9:29 am Celia @ Fig Jam and Lime Cordial

      Sandy, thank you! :)


  31. on March 7, 2014 at 3:26 pm Jody

    Those rolls look so yummy Celia. I know you have a tab on your blog just for bread and once my bread making skills improve l will be trying every recipe in there:-)


    • on March 8, 2014 at 9:29 am Celia @ Fig Jam and Lime Cordial

      Jody, enjoy the course! Sourdough bread baking is addictive, be warned! :)


  32. on March 13, 2014 at 2:41 am Claire @ Claire K Creations

    I was actually wondering whether cookie cutters would work. Great idea Celia these look great! I really need to make some bread!



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