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
EASY SOURDOUGH BREAD
Don't be daunted by making a sourdough bread starter at home - this easy cheat's version makes a lovely loaf without the stress
Provided by Barney Desmazery
Categories Buffet, Side dish, Snack
Time 1h
Yield Makes 1 loaf (cuts into 10-12 slices)
Number Of Ingredients 5
Steps:
- To make your starter, place all the ingredients in a bowl and add 250ml cold water. Mix together thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time.
- To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook). Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size - about 1 hr at room temperature, 3 hrs in the fridge (see tips, below).
- Tip the dough onto a floured surface and gently shape into a round - you don't want to knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below - this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.
Nutrition Facts : Calories 172 calories, Fat 1 grams fat, Carbohydrate 33 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
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- Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — adding more flour or water if necessary to make a soft, smooth dough., Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it's nearly doubled in bulk, 60 to 90 minutes., While the dough is rising, lightly grease two 8" round cake pans., Transfer the dough to a lightly greased work surface, gently deflate it, and divide it into 16 pieces., Shape each piece of dough into a ball.
- Place eight balls in each of the round pans; if you space the balls evenly, they shouldn't touch one another., Cover the pans and allow the rolls to rise until they touch one another and are very puffy, about 60 to 90 minutes., While the rolls are rising, preheat the oven to 350°F., Bake the rolls for 24 to 26 minutes, until they're a light golden brown on top; a digital thermometer inserted into one of the center rolls should read 190°F., Remove the rolls from the oven and, after 2 or 3 minutes, carefully transfer them to a rack to cool.
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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.
- Add 3 cups of flour and mix the dough using the beater blade until combined. At this point, add more flour, 1/4 cup at a time. I've found that sourdough starters are often varying in consistency, sometimes thicker or thinner than other times. Add enough flour so that the bread dough feels slightly tacky. It should not feel dry, but yet shouldn't stick all over your hands. We find that 3 1/2 cups of flour works great with our starter. The dough will get less sticky as you knead it, so be careful not to add too much flour at the start!
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- 8 PM Feed starter: 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
- 7:30 AM Melt butter: In a small saucepan, melt the butter, milk, sugar and salt together over low heat. Pour the mixture into a mixing bowl and allow it to cool down to room temperature.
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- Combine the starter, flour, water, and sugar in a large bowl. Stir to combine. The mixture should be a slightly sticky dough. Cover and allow to rest for about 20-40 minutes.
- Add the salt and yeast on top of the dough, and transfer it to whatever you are using to knead. If using a bread machine, set it on the dough cycle. For a stand mixer, set it on low about 5 minutes. If kneading by hand, knead for about 10 minutes (with a 5 minute rest halfway) without adding any additional flour. Check the consistency of the dough after few minutes of kneading. It may seem sticky, but should clear the sides of the bowl. If it seems very wet, add more flour a few tablespoons at a time.
- When the dough is kneaded, cover it and put in in a warm place to rise between 60-90 minutes. If using the bread machine, let it complete the cycle and leave it in the machine a bit longer.
- When the dough has completed its first rise, dump it onto the counter or a cutting board. Prepare a baking sheet with parchment paper or oil and flour. Dust the top of the parchment with cornmeal. Divide the dough into 8 equal pieces. I use a scale and aim for a tad over 3 ounces for each.
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