Easy Texas Sourdough Rolls Recipes

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.

Steps:

• In very large bowl, add water and sprinkle yeast over the top. Allow to set about 5 minutes until mixture is bubbly.
• Add sugar, oil, buttermilk. Mix well.
• Add 3 cups flour, salt, soda, and baking powder. Mix well. Then add rest of flour. Mixture will be thin.
• Cover and place in fridge until ready to use. (Mixture thickens up.)
• To use: On floured counter, place desired amount of dough. Sprinkle top with flour and flatten to about 1/2 inch. Use biscuit cutter dipped in flour, or a sharp knife dipped in flour and cut into wedges or squares.
• Place rolls on well greased baking sheet or pan. Bake at 350-400 degrees for about 15-20 minutes.
• If you like the old-fashioned way, use melted bacon drippings in your pan to dip and turn the rolls in before baking. This is how we made them on the ranch.