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.
- Lightly oil a 9 x 13 inch pan or line with parchment paper.
- In a large mixing bowl combine starter, water, yeast, salt, sugar and oil.
- Stir in flour, adding flour 1/2 cup at a time until dough is manageable.
- 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.
- When double, 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.
I created an account just to rate this. This is an awesome recipe. I followed it mostly as written, except I used only unbleached bread flour, no whole wheat. I prepared the dough in a bread machine on the dough cycle, I started with 4 cups (actually, weighed out 20 oz) of flour, and had to add around a half a cup more during the kneed to get it to the right consistency. The sourdough was a very active San Francisco culture I've been growing for a few months. Be forewarned -- as others have said the dough is *very* sticky, so it is best to powder it and the board with flour before punching it down. I divided the dough into fifteen rolls, and set them out on a parchment paper lined cookie sheet to rise for about 40 minutes. They baked for about 21 minutes at 375F (still on the parchment paper and cookie sheet) and were brushed with butter after fifteen minutes. I let them cool completely before serving, and used them for sloppy joe sandwiches. It is hard to overstate how awesome these were.
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.
Sensational recipe. Perfect for burgers or just buttering and eating, eating and eating. I've been baking sourdough bread a lot lately, but agree with another reviewer's comment that a bit more detail in the instructions would be especially helpful for novice (or even seasoned) bakers. For example, knead well could mean 6, 8 or 10 minutes. I went with 8. And I struggled a bit to figure out how to get it right for 11 rolls for the 9x13 pan. Golfball is too small and fist is too big. Anyone have an idea for what's in between? :) But nothing takes away from the delicious flavour and consistency. I will make these often and might add herbs, garlic or cheese in future. Hubby ate his with Blue Cheese Burgers, but I'd already had two in the course of the afternoon. :oops: Thanks so much for posting.