Schlotzsky's Style Sourdough Batter Rolls

Recipe by Ron Mauldin
READY IN: 1hr 22mins
SERVES: 12
YIELD: 12 Rolls
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.).
Advertisement