Sourdough Rolls Food
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 DINNER ROLLS
Another great recipe to use your starter. I have no idea where this recipe originated. I have gotten into long term formation of sourdough and have edited the recipe to make the commercial yeast optional.
Provided by PaulaG
Categories Breads
Time 2h20m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Lightly oil a 9 x 13 inch pan or line with parchment paper.
- In a large mixing bowl combine starter, water, yeast (if using), salt, sugar and oil.
- Stir in flour, adding flour 1/2 cup at a time until dough is manageable. This can also be done using a stand mixer and break hook.
- Turn out onto a floured surface and knead well.
- Place dough in a bowl and cover, set in a warm place to double in size or cover bowl and leave out for 8 hours to proof.
- When double or fully proofed, punch dough down and with lightly floured hands, form into rolls.
- Place on prepared pan and let rise until doubled then bake approximately 20 minutes in a 375 degree oven.
- Last 5 minutes of baking, brush with melted butter and return to oven.
Nutrition Facts : Calories 141.8, Fat 2.6, SaturatedFat 0.4, Sodium 583, Carbohydrate 25.9, Fiber 0.8, Sugar 2.2, Protein 3.2
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- Sprinkle the yeast over the water. Allow it to sit for 2-3 minutes. *Be sure the water isn't too hot. It should be about 110-115 degrees Fahrenheit.)
- Add the eggs, oil, starter and salt. Mix gently until combined. Note: The starter does not have to be active. It can be sourdough discard.
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