- 1 cup sourdough starter
- 3 1⁄2 cups all-purpose flour
- 1 cup water
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon instant yeast
Directions See How It's Made
- Combine all of the dough ingredients and mix and knead them together-- by hand, mixer or bread machine-- till you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough.
- Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
- Turn the dough out onto a lightly greased or floured work surface.
- Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface.
- Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size.
- Refrigerate them for several hours, or overnight.
- Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash).
- Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F oven for 20 to 25 minutes, until they're a deep golden brown.
- Remove them from the oven, and cool on a wire rack.
- For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.