Seeded Sourdough Rolls

Doug asked me to bake some bread for the Scout leader training class coming up next week. I decided to make some practice rolls today - and made these Seeded Sourdough Rolls. We found them quite tasty - they worked well with pastrami and cheese for a lunch sandwich with a side of red pepper slices, avocados, and home grown tomatoes.

Ingredients:

• 8 ounces sourdough starter
• 8 to 10 ounces lukewarm water
• 14 3/4 ounces All-Purpose Flour
• 4 1/4 ounces rolled oat mix (1 cup volume)
• 2 1/2 ounces unslatd sunflower seeds (1/2 cup volume)
• 2 teaspoons salt
• 1 1/2 teaspoons instant yeast
• (2 teaspoons poppy seeds - optional)
• (1 tablespoons vital wheat gluten - optional)
• (1 tablespoon non-diastatic malt - optional)
• (1 tablespoon pumpernickel artisan flavor)
• (optional 1 tablespoons vital wheat gluten)
• (1 egg white + 2 tablespoons water for an egg wash)
• ('everything' bagel topping - poppy, sesame, onion flakes, pepper, kosher salt)

Instructions:

1. In a mixing bowl, combine the fed sourdough starter and 1 cup of the water, mixing until smooth.
2. Either in the stand mixer or a bread machine, add the remaining dough ingredients. (I put them in my bread machine.)
3. Knead dough until it forms a soft dough. (I used all the optional ingredients, and 10 ounces of water.)
4. Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours.
5. Scoop the dough out onto a lightly floured work surface. 
6. Divide it into 12 pieces, shape the pieces into balls folding the dough under to tighten the surface of the balls.
7. Place the rolls about 2" apart on a Silpat-lined baking sheet.
8. Mist lightly with cooking spray, cover with plastic wrao, and let them rise until they're nearly doubled in size (it was about 1.6 hrs for me.)
9. Towards the end of the rising period, preheat your oven to 425°F. (Place a metal pan at  bottom of oven to hold ice cubes for steam when you put the rolls in.)
10.  Beat egg white (or the whole egg) with water. Brush egg wash on top of every roll.
11. Sprinkle rolls with 'everything' topping, or seeds of your choice.
12. Slash the top of each roll then  quickly place in oven. Drop 6 or so ice cubes in metal pan at bottom of oven for 'steam'.
13. Bake rolls for about 15 to 2o minutes, until they're a deep golden brown. (Instead read temp of 190 degrees.)
14. Remove pans from the oven, and  move rolls to a rack to cool.
15. Store uneaten ones wrapped (preferably in paper) at room temperature for a day or so,
    or freeze, tightly wrapped in plastic, for longer storage.

Carole's Notes:

These made good sized dinner rolls with a nice flavor with all the add ins.'

I asked Doug if I should make 8 of them next time, but 50% bigger. He suggested to instead make 50% more of the same size, so folks could have 2 if they wanted. So they were a hit with both of us!

Lightly adapted from the bread here http://www.kingarthurflour.com/recipes/sourdough-boule-recipe to seeded rolls.