Sourdough Dinner Rolls

PaulaG's Note:

Another great recipe to use your starter. I have no idea where this recipe originated. Based upon Nimrod's review and beautiful photo I am revising this recipe.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 12

• 1 cup sourdough starter
• 1 ½ cups warm water
• 1 tablespoon yeast
• 1 tablespoon salt
• 2 tablespoons white sugar or 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 3 -4 cups flour (I use 1/2 white and 1/2 whole wheat.)
• butter , melted

Directions:

1. Lightly oil a 9 x 13 inch pan or line with parchment paper.
2. In a large mixing bowl combine starter, water, yeast, salt, sugar and oil.
3. Stir in flour, adding flour 1/2 cup at a time until dough is manageable.
4. Turn out onto a floured surface and knead well.
5. Place dough in a bowl and cover, set in a warm place to double in size.
6. When double, punch dough down and with lightly floured hands, form into rolls.
7. Place on prepared pan and let rise until doubled then bake approximately 20 minutes in a 375 degree oven.
8. Last 5 minutes of baking, brush with melted butter and return to oven.

Reviews

[loniv62]

This recipe is great. However, I have been baking bread for over 30 years and found the recipe a little vague on how much flour to knead into the sponge; and found that while kneading the dough I added at almost 2 more cups of flour because the dough is so sticky. Tasted WONDERFUL!!

[Mrs. Hooper]

I followed the recipe as directed except that I didn't realize I was short on flour until midway through making the recipe. I had only 3 1/4 cups of flour, which gave me a very sticky & impossible to knead dough. Instead of kneading, I just covered the bowl and let rise for around 30 minutes, then transferred the entire batch into a loaf pan. I think heated my oven to 200 degrees, turned it off and let the dough rise until the oven was cold again. I then turned it back on, leaving the loaf in while the oven heated to allow it to rise some more, then baked for about 25 minutes on 350 degrees. The loaf came out WONDERFUL! This is honestly some of the best sourdough bread I've ever tasted. Of course it's meant to be dinner rolls, but a thick buttered slice went just as well with our dinner. Thanks for sharing this recipe!

[Brandess]

I made this recipe exactly as written with no ingredient deviations. I am giving this recipe 4 stars because I feel the directions could be a bit more clear as far as shaping the dough and the amount to use for each roll to achieve an even result. I used Nancy Silverton’s Grape Sourdough Starter for the starter needed to make this recipe. They came out fantastically! What a wonderful light, airy texture these rolls have. I made the initial dough in my bread machine utilizing the dough cycle. I then made the rolls and placed them in a 9x13 pan for the second rise. Simply wonderful, melt in your mouth rolls. I have posted 4 photo's- 2 baked and 2 showing the second rise. Next time I make these rolls, I plan on adding garlic powder and parsley. I may even add some sharp cheddar.