Sourdough Rolls

Prep Time:
40 mins

Cook Time:
20 mins

Additional Time:
1 hr 25 mins

Total Time:
2 hrs 25 mins

Servings:
14

Ingredients

Directions

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 to yeast mixture. Stir in starter.

Combine 3 cups flour and salt in a large bowl. Slowly add starter mixture; mix well. Stir in 2 cups more flour; turn dough out onto a lightly floured surface. Knead in as much remaining 1 cup flour as possible to create a stiff, smooth dough ball, at least 10 minutes.

Place dough ball in a lightly oiled bowl and turn to coat. Cover bowl with plastic wrap and let rise in a warm place until doubled in volume, 45 minutes to 2 hours.

Punch down dough and turn out onto a floured surface. Divide and shape into 14 balls; cover and let rise for 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top.

Place baking sheet in the preheated oven; spray oven walls with water one time to create steam. Bake until tops of rolls are golden, 20 to 25 minutes. Cool on a wire rack.

Cook's Note:

This recipe can also be used to make 2 round loaves; baking time will be approximately 30 to 35 minutes.

Nutrition Facts (per serving)

y>