Schlotzsky's Style Sourdough Batter Rolls

"If you love the buns that Schlotzsky's uses in their most excellent sandwiches, you will love these quick and easy sourdough batter rolls. Once you make this recipe, I think you will agree that I have achieved the "Schlotzsky's Style" taste, texture and light crunch in these flavorful dinner rolls. In developing this recipe, I found the the Scholtzsky's recipe online... well they use a proprietary mix plus water and yeast... and do not use a sourdough starter. Obviously, their dry mix contains a "sourdough" flavor so I had to adapt my recipe to use a liquid sourdough starter. I used their recipe to get the approximate ratio of dry ingredients to liquids... but then experimented from there. It took many trial and error attempts... trying ingredients like egg, buttermilk, milk, etc... but what I found was that simpler was better when trying to achieve the authentic taste and left out all those items. Additionally, Schlotzsky's uses a double rise method when making their buns, but my recipe uses a single rise method that is simpler and much faster. From start to finish, including preparation, rise and bake, these rolls can be ready in about an hour and twenty minutes... with very little hands-on time. Since this is a batter bread, the exact size of the wells in your muffin tin is very important... they should hold about 1/3 cup of water. if they are too small, the batter is liable to rise up and still over the boundaries of the muffin tin. You will notice that the recipe is easy to cut in half. This is because I used a small batch when creating the recipe. With these small rolls, you will find that 6 is rarely enough. I suggest planning on about 4 rolls per person. Finally, you will see that I am not a sourdough purist. It is primarily the fast-rise yeast that makes the dough rise. Interestingly enough... while the sourdough starter is used mainly for flavor, the rolls still have the big-hole texture associated with sourdough rolls. I hope you enjoy these rolls as much as we do!"
 
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photo by dianegrapegrower photo by dianegrapegrower
photo by dianegrapegrower
Ready In:
1hr 22mins
Ingredients:
8
Yields:
12 Rolls
Serves:
12
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ingredients

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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.).

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Reviews

  1. maryemerald
    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)
     
  2. adopt a greyhound
    Easy and such great flavor. Nice big holes of texture. Will make these often. Served with pulled pork and coleslaw.
     
  3. kymmarye
    Easy to make. Bakes up quickly too and so YUMMY!
     
  4. TnTsmom
    Easy to make. took them to a party, served them with Italian Beef, everyone really liked them. <br/>i did add about 3/4c more flour though.<br/>i used my "friendship" starter vs making atraditional sourdough starter, and it worked beautifully.<br/>i would make these again.
     
  5. dianegrapegrower
    Nice crisp crust, good taste. Mine rose, but stayed flat , not domed. I'm guessing my starter might have been a bit wet, so the batter could have used a bit more flour - will try next time. Very easy, with nice clear directions.
     
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RECIPE SUBMITTED BY

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.
 
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