Sourdough Rolls

147 mins
Serves 12
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Directions

  1. 1In a large glass bowl, mix together 1/2 cup of active sourdough starter and 1 cup of milk.
  2. 2In a large glass bowl, mix together 1/2 cup of active sourdough starter and 1 cup of milk.
  3. 3In a large glass bowl, mix together 1/2 cup of active sourdough starter and 1 cup of milk.
  4. 4Add 3 tablespoons of sugar (or honey), 1 teaspoon of salt, and 2 tablespoons of melted unsalted butter.
  5. 5Add 3 tablespoons of sugar (or honey), 1 teaspoon of salt, and 2 tablespoons of melted unsalted butter.
  6. 6Add 3 tablespoons of sugar (or honey), 1 teaspoon of salt, and 2 tablespoons of melted unsalted butter.
  7. 7Mix well, then add 3 cups of flour and 2 more tablespoons of flour.
  8. 8Mix well, then add 3 cups of flour and 2 more tablespoons of flour.
  9. 9Mix well, then add 3 cups of flour and 2 more tablespoons of flour.
  10. 10Knead the dough by hand, adding a little water if needed to reach the desired texture.
  11. 11Knead the dough by hand, adding a little water if needed to reach the desired texture.
  12. 12Knead the dough by hand, adding a little water if needed to reach the desired texture.
  13. 13Cover the dough and let it rest for 1 hour.
  14. 14Cover the dough and let it rest for 1 hour.
  15. 15Cover the dough and let it rest for 1 hour.
  16. 16Perform three stretch and folds at 1-hour intervals: one after the initial hour, and the other two at 30-minute intervals.
  17. 17Perform three stretch and folds at 1-hour intervals: one after the initial hour, and the other two at 30-minute intervals.
  18. 18Perform three stretch and folds at 1-hour intervals: one after the initial hour, and the other two at 30-minute intervals.
  19. 19Let the dough sit on the counter for 2 hours after the stretch and folds.
  20. 20Let the dough sit on the counter for 2 hours after the stretch and folds.
  21. 21Let the dough sit on the counter for 2 hours after the stretch and folds.
  22. 22Shape the dough into individual rolls, making sure they are all roughly the same size.
  23. 23Shape the dough into individual rolls, making sure they are all roughly the same size.
  24. 24Shape the dough into individual rolls, making sure they are all roughly the same size.
  25. 25Place the rolls in prepared 9x9 aluminum pans (9 rolls per pan) or a 9x12 pan (for all 12 rolls).
  26. 26Place the rolls in prepared 9x9 aluminum pans (9 rolls per pan) or a 9x12 pan (for all 12 rolls).
  27. 27Place the rolls in prepared 9x9 aluminum pans (9 rolls per pan) or a 9x12 pan (for all 12 rolls).
  28. 28Cover and let rise again for 3-4 hours.
  29. 29Cover and let rise again for 3-4 hours.
  30. 30Cover and let rise again for 3-4 hours.
  31. 31Bake at 375°F (190°C) for approximately 25-30 minutes.
  32. 32Bake at 375°F (190°C) for approximately 25-30 minutes.
  33. 33Bake at 375°F (190°C) for approximately 25-30 minutes.
  34. 34Brush with butter and serve.
  35. 35Brush with butter and serve.
  36. 36Brush with butter and serve.

Ingredients

  • 0.5 cup sourdough starter
  • 0.5 cup sourdough starter
  • 0.5 cup sourdough starter
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 3 tablespoons sugar
  • 3 tablespoons sugar
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons melted unsalted butter
  • 3 cups flour
  • 3 cups flour
  • 3 cups flour
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 1 butter
  • 1 butter
  • 1 butter

Equipment

large glass bowlmeasuring cupwhiskwooden spoon9x9 aluminum pans9x12 aluminum panbaking sheetplastic wrap