Schlotzsky's Style Sourdough Batter Rolls
photo by dianegrapegrower
- Ready In:
- 1hr 22mins
- Ingredients:
- 8
- Yields:
-
12 Rolls
- Serves:
- 12
ingredients
- 2⁄3 cup water (very warm)
- 2 teaspoons sugar
- 1 teaspoon fast rise yeast (Bread Machine Style Yeast)
- 1 cup unbleached all-purpose flour
- 1⁄2 cup sourdough starter (thick, but pourable)
- 4 teaspoons vegetable oil
- 1⁄2 teaspoon salt
- vegetable oil cooking spray
directions
- Mix very warm water, yeast, and sugar. Stir with small wire wisp until well mixed.
- Add half the flour. Stir with small wire wisp until well mixed.
- Add remaining flour, sourdough starter, oil and salt. Stir until batter is consistently smooth.
- Lightly spray and smear a 12 cup muffin tin with cooking spray.
- Pour/scrape batter equally into muffin cups. (about 4 to 4.5 tsp each).
- Spray tops with cooking spray.
- Place in very warm spot (90-110°F). (I usually turn my oven to lowest setting and then turn if off before placing the rolls inside.)
- Let rise until near or at tin top, about 50 minutes. (It is very important to not let them rise any longer than 50 minutes, because they will quickly fall.).
- Bake Method #1 - (Start with slightly warm oven without removing the risen rolls.).
- 1. Leave rolls in oven from previous step.
- 2. Set oven temp to 450°F and allow to cook for approximately 17 minutes. (Time may vary due to your oven and elevation.).
- Bake Method #2 - (Preheated Oven.).
- 1. Remove rolls in oven after previous step and then preheat oven to 450°F .
- 2. Place rolls in oven for 12-14 minutes. (Time may vary due to your oven and elevation.).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This bread is excellent! I used Fleishmann's active dry yeast and a 9 inch round cake pan because I didn't have the yeast or muffin pan called for in the recipe. I used baking method one and baked it for 22 minutes at 425 degrees. The texture of the bread was awesome with lots of air holes and it is very flavorful. I have baked bread off and on for years and this bread definitely is one of the best (not to mention easiest) I've ever made. My boyfriend loved it and asked when I was making more. And, for the record, I have eaten at Schlotzsky's many times and I couldn't tell the difference between this bread and the original. Many, many thanks to Ron for his hard work.<br/><br/>(Btw...I used the sourdough starter recipe posted by Lali)
RECIPE SUBMITTED BY
Ron Mauldin
United States
I like to create anything, eat reasonably healthy and be around people that have figured out how to be happy most of the time.
With a host of varied talents and interests, I have "re-invented" myself several times and am in the process of doing so again. I am currently writing a book "Eternal Spring Locations Guide", about ideal locations in the world that need neither air-conditioning or heat... the outdoors becomes your living room. I will move to such a place in the next couple of years.