Sourdough Dinner 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:

• 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.

Steps:

• To sourdough starter add sugar, salt and melted butter or margarine.
• Add beaten egg, 1 cup of flour and beat until smooth.
• Turn out onto floured surface and knead until smooth and elastic, adding more flour if necessary.
• Place in greased bowl, turning once, cover with a cloth, set in warm place free from drafts and let rise about 2 hours or until doubled in size.
• Punch dough down and repeat process to allow dough to double in size again.
• Punch down dough and shape into desired rolls.
• Place rolls onto a greased baking sheet, set in a warm place free from drafts and let rise about 30 minutes or until doubled in size.
• Bake at 400°F for 20 minutes or until golden brown.