SOURDOUGH ROLLS
Nice crust on the outside and light and fluffy on the inside. Yummy sourdough rolls for soups or sandwiches!
Provided by e_prusia
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h25m
Yield 14
Number Of Ingredients 8
Steps:
- Bring sourdough starter to room temperature.
- Heat water to 120 degrees F (49 degrees C) to 130 degrees F (54 degrees C) in a saucepan. Transfer to a glass bowl; add yeast. Cover with plastic wrap; let stand about 10 minutes.
- Stir melted butter and sugar together in a bowl. Add butter mixture to yeast water; stir in starter.
- Combine 3 cups flour and salt in a large bowl. Add starter mixture slowly; mix well. Stir in 2 cups flour; turn dough out onto a lightly floured surface.
- Knead in as much remaining flour as possible to create a stiff, smooth ball, at least 10 minutes. Transfer ball to a lightly oiled bowl; cover with plastic wrap. Let rise until doubled, 45 minutes to 2 hours.
- Punch dough down; turn out onto a floured surface. Divide into 14 balls; cover and let rise for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top.
- Place baking sheet into the preheated oven. Spray the walls of the oven with water once to create steam; bake until tops are golden, for a total of 20 to 25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 16.3 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 195 mg, Sugar 3.7 g
SOURDOUGH ROLLS
Make and share this Sourdough Rolls recipe from Food.com.
Provided by Late Night Gourmet
Categories Breads
Time P4DT30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Soak 1 teaspoon dried starter in 1 tablespoon lukewarm purified or spring water for a few minutes to soften.
- Stir in 1 tablespoon all-purpose, cover loosely with plastic and let sit at room temperature for 24 hours. Stir once or twice during this 24 hours.
- Stir in another tablespoon of flour and 1 teaspoon of purified water and let it sit as before. Within the next 24 to 36 hours you will most likely start to see the bubbling action of fermentation begin.
- Stir in 1/3 cup flour and 1/4 cup of water. Over the next 24 hours, stir the starter at least twice.
- Stir in 2/3 cup flour and 1/2 cup of water. Over the next 24 hours, stir the starter at least twice. By the time you're done with this, you'll have enough starter to proceed with the recipe.
- Stir yeast and honey into 1 cup of warm water . Allow to sit for a few minutes, until foamy.
- Add yeast mixture, sourdough starter, and all remaining ingredients to the bowl of a mixer with dough hooks. Mix on low setting until the dough starts to pull away from the sides.
- Turn dough out on a lightly floured surface with whatever didn't get incorporated from the bowl. Knead the dough to incorporate the remaining flour until the texture is consistent.
- Spray the mixing bowl with nonstick cooking spray and return the dough to the bowl. Cover the bowl with plastic wrap and allow to rest at room temperature until it doubles in size, at least an hour.
- Separate dough into 24 equal-sized balls and place on a baking sheet that's been sprayed with nonstick cooking spray. Allow to sit at room temperature until doubled in size, about an hour.
- Preheat oven to 375 degrees. Make sure to only bake a single layer of rolls at any given time. Use another baking sheet on the lowest rack, and add ice cubes to the rack. The steam from the ice will create a crisp surface on the rolls.
- Bake the rolls in batches for about 15 minutes, or until golden brown. Remove rolls immediately from baking sheets and place on a cooling rack. Repeat for remaining rolls.
SOFT SOURDOUGH ROLLS
These buttery and soft sourdough rolls are super easy to make and they're the perfect side dish for any meal! Sourdough adds a depth of flavor to rolls that you just can't get any other way!
Provided by Juliea Huffaker
Categories Baking
Time 4h40m
Number Of Ingredients 8
Steps:
- Feed Sourdough starter the night before.
- Bring sourdough starter to room temperature.
- Preheat Oven to 115 degrees, then turn it off.
- In a large bowl of a stand mixer or large mixing bowl, and add 2 cups sourdough starter, 1 cup warm water or warm milk, 4 cups of flour, and 1.5 teaspoons salt.
- Mix all ingredients till well incorporated using a mixer with a dough hook, or a large wooden spoon. Mix till dough pulls away from the sides of the bowl.
- Cover bowl with towel and place in the warm oven to rise till doubled (about 2 hours.)
- Generously butter a 7x11" or 9x13" baking pan, Or Line a baking sheet with parchment paper.
- On a floured work surface, cut dough into 12 or 15 equal pieces.
- Roll each piece into a dough ball adding a small pat of cold butter to the center of each roll.
- Place rolls in rows of three into your buttered baking dish, or prepared baking sheet.
- preheat oven to 115 again an then turn it off.
- Cover rolls with a clean dish towel, and place into a warm spot, or warmed oven again. (Heat your oven to about 115 degrees, and make sure you turn your oven off before placing rolls in it!)
- After rolls have doubled in size, remove them from the oven.
- Preheat Oven to 350 degrees F.
- In a small bowl whisk together 1 egg, 2 tablespoons water, and a dash of salt.
- Use a pastry brush to spread egg wash on top of the dough.
- Place rolls onto the CENTER rack of the preheated oven.
- Bake for 25-30 minutes till golden brown.
- Remove rolls from the oven and generously melt butter over the tops of the rolls! Buttering hot rolls make these soft sourdough dinner rolls!
HOMEMADE SOURDOUGH ROLLS
Hands down, sourdough is my favorite bread to eat. Something about it just gets my saliva flowing, and I will eat copious amounts of it. So much so that I like it with pretty much anything, including sandwiches and hamburgers. This is a recipe for making all-organic sourdough rolls if you want to add it to pretty much every kind of meal. This recipe demands some time (for the sourdough starter), but makes up for it with deliciousness. All products used in the initial recipe were organic. You can also use conventional goods if organic isn't your thing.
Provided by HugeTaste
Categories Bread Yeast Bread Recipes Rolls and Buns
Time P2DT2h
Yield 12
Number Of Ingredients 9
Steps:
- Combine water, whole wheat flour, and 1 package yeast in a bowl and mix well. Cover loosely with a towel and set aside, stirring occasionally, until starter smells sour and sweet, 2 to 4 days.
- Place milk and butter in a small pot and heat over low heat until butter is melted, 3 to 5 minutes.
- Combine 2 cups bread flour, sugar, and 1 package yeast in a bowl. Stir heated milk mixture in slowly. Add remaining 3 cups bread flour and the sourdough starter, mixing constantly. Knead dough for about 5 minutes.
- Grease a bowl and place the dough inside. Let dough rise, about 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan and dust with cornmeal.
- Punch down dough and turn onto a lightly floured surface. Divide dough into 12 equal pieces. Flatten into rounds of your desired size using a rolling pin or by hand. Place in the prepared pan. Cover with a towel and let rise in a warm place, about 30 minutes.
- Uncover and bake in the preheated oven until top is golden brown, about 22 minutes.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 59.6 g, Cholesterol 7.1 mg, Fat 4 g, Fiber 4.1 g, Protein 10.8 g, SaturatedFat 1.8 g, Sodium 25.8 mg, Sugar 2.3 g
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