These lievito madre rolls are made with stiff levain which is a lower hydration starter. They have a softer texture and are perfect for those that desire a flavorful roll that is less sour in taste.
I love creating new lievito madre recipes with my Italian sourdough starter! This lower hydration pasta madre starter results in lievito madre bread that is less sour in taste but still has wonderful flavor and texture.
These lievito madre rolls are soft and fluffy with a thin yet crusty exterior and they are the Italian’s new favorite roll. Although, he still eats plenty of these soft dinner rolls and olive oil bread rolls!
Why I Love This Recipe
- Texture and flavor: These lievito madre rolls have the perfect crust, not too thick but still crisp. The crumb is open and the flavor less sour with a hint of sweet taste.
- A softer sourdough roll: If you or your family prefer a roll that is soft and fluffy with no sourness, this lievito madre roll recipe is for you!
Ingredient Notes
- All purpose flour: Bread flour can also be used.
- Lievito madre: Lievito madre starter that has been active for at least 3-4 hours.
- Lukewarm water: Ensure that the water is not too hot or cold which could inhibit the pasta madre to not activate.
- Honey: Just a small amount helps feed the natural yeast and gives the rolls a sweet taste.
- Salt: Enhances the flavor of the bread.
Preparing the Lievito Madre Starter for Rolls
- Remove your refrigerated stiff levain from the refrigerator and bring it to room temperature for 1-2 hours.
- Remove the drier part of the top layer of the dough then weigh the remaining dough and add enough water to equal half the weight of the dough.
- Add 105 grams of flour for every 100 grams of the weight of the starter. Stir until combined and then move a lightly floured surface and knead until sticky yet compact.
- Divide dough into two. Place the amount needed for these rolls into a clean bowl to let rise for 3-4 hours so it is ready to use.
- Add the remaining dough to a clean jar, let rise for an hour at room temperature then refrigerate.
How to Make Lievito Madre Rolls
In a mixing bowl fitted with a dough hook, add the flour, lievito madre, honey and half the water. Knead together then add the remaining water and continue to knead for two minutes before adding the salt and knead until the dough is smooth and pulls away from the sides of the bowl.
Lightly oil a large bowl with olive oil and place the slightly sticky dough into the bowl turning to coat. Cover bowl and place in a warm draft free area for approximately 12 hours or until doubled in bulk.
Remove risen dough to a lightly floured flat surface and fold. Cover with a clean tea towel and let rest.
Divide the dough into 4 parts and place pieces on a parchment paper lined baking sheet. Dust with a little flour, cover and let rise until doubled.
Place the baking sheet with the risen dough on the middle rack, and bake. Move to a wire rack to cool before eating.
Shaping Into Rolls or Buns
Depending on how you would like to use the lievito madre rolls, you may want to shape them into buns like my overnight buns instead of rolls!
- To shape into rolls choose a pan such as a round cast iron pan, non stick cake pan or square pan where the rolls will touch while baking. This creates a soft pull-apart style roll. I love this for dipping or serving alongside a pasta dish.
- For buns that are crustier, use a half sheet baking pan lined with parchment paper. Buns don’t touch while baking which helps create a better crust around their edges.
recipe tips
- Weigh the ingredients: I always recommend weighing your ingredients when baking bread and even more so when using a lievito madre sourdough starter.
- For uniform rolls: Weigh each roll so they are the same size and bake evenly. It’s an extra step, but it’s worth it.
- Using a mixer is easier: Using a stand mixer with a dough hook will make kneading the dough easier but you can use your hands the good old-fashioned way!
- Egg wash: For a shiny crust on the rolls brush with an egg wash. Whisk an egg with 2 tablespoons of water and then brush on each roll before baking.
- Better oven spring: Add 1 cup of water to a pan on the lower oven rack to create steam in the oven which leads to a better rise and crisper crust on the pasta madre rolls.
- Serving: Instead of butter try brushing the rolls with olive oil, it’s heavenly! These rolls also make great sandwich rolls.
Storage
- Store: Store leftover rolls in a paper bag at room temperature away from direct sunlight for up to 2-3 days. Do not refrigerate the rolls.
- Freeze: I love to freeze these lievito madre rolls! Cool completely then wrap in plastic wrap then aluminum foil. Store in a freeze safe bag for up to 3 months. Thaw overnight and enjoy!
More Lievito Madre Recipes
These Lieviot Madre Rolls have become one of our favourite, so good and so easy to make. Buon Appetito!
- 300 grams all purpose flour (or bread flour)
- 100 grams lievito madre (active 3-4 hours)
- 190 grams lukewarm water
- 1 teaspoon honey
- 1 teaspoon salt
-
In the mixing bowl add the flour, lievito madre, honey and half the water, start to knead then add the remaining water and continue to knead for two minutes then add the salt and knead for 5-6 minutes or until the dough is smooth and pulls away from the sides of the bowl.
-
Lightly oil a large bowl with olive oil and place the dough (it will be slightly sticky) in the bowl turning to coat lightly in the oil. Cover the bowl and place in a warm draft free area for approximately 12 hours or until doubled in bulk.
-
Remove the dough to a lightly floured flat surface and fold (see photos). Cover with a clean tea towel and let rest 30 minutes.
-
Divide the dough into 4 parts and place them on a parchment paper lined baking sheet (no need to shape, just cut and transfer). Dust with a little flour, cover and let rise 3-4 hours or until doubled.
-
Pre-heat oven to 440F / 230C. Place an empty pan at the bottom of the oven. Boil 1½ cups of water in a small pot.
-
Pour the boiling water in to the pan, place the baking sheet with the risen dough on the middle rack, and bake for 10 minutes, lower the heat to 200 and bake another 5-10 minutes. Move to a wire rack to cool before eating. Enjoy!
Store: Store leftover rolls in a paper bag at room temperature away from direct sunlight for up to 2-3 days. Do not refrigerate the rolls.
Freeze: I love to freeze these lievito madre rolls! Cool completely then wrap in plastic wrap then aluminum foil. Store in a freeze safe bag for up to 3 months. Thaw overnight and enjoy!
Calories: 301kcal | Carbohydrates: 63g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 586mg | Potassium: 81mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 3mg | Phosphorus: 81mg
Related
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy