Homemade Sourdough Rolls Recipes

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SOURDOUGH ROLLS



Sourdough Rolls image

Nice crust on the outside and light and fluffy on the inside. Yummy sourdough rolls for soups or sandwiches!

Provided by e_prusia

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h25m

Yield 14

Number Of Ingredients 8

2 ½ cups sourdough starter
1 ½ cups water
1 (.25 ounce) package active dry yeast
3 tablespoons butter, melted
3 tablespoons white sugar
6 cups bread flour
1 teaspoon salt
2 tablespoons cornmeal, or as needed

Steps:

  • Bring sourdough starter to room temperature.
  • Heat water to 120 degrees F (49 degrees C) to 130 degrees F (54 degrees C) in a saucepan. Transfer to a glass bowl; add yeast. Cover with plastic wrap; let stand about 10 minutes.
  • Stir melted butter and sugar together in a bowl. Add butter mixture to yeast water; stir in starter.
  • Combine 3 cups flour and salt in a large bowl. Add starter mixture slowly; mix well. Stir in 2 cups flour; turn dough out onto a lightly floured surface.
  • Knead in as much remaining flour as possible to create a stiff, smooth ball, at least 10 minutes. Transfer ball to a lightly oiled bowl; cover with plastic wrap. Let rise until doubled, 45 minutes to 2 hours.
  • Punch dough down; turn out onto a floured surface. Divide into 14 balls; cover and let rise for 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top.
  • Place baking sheet into the preheated oven. Spray the walls of the oven with water once to create steam; bake until tops are golden, for a total of 20 to 25 minutes. Cool on a wire rack.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 16.3 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 195 mg, Sugar 3.7 g

HOW TO MAKE HOMEMADE SOURDOUGH BREAD RECIPE BY TASTY



How To Make Homemade Sourdough Bread Recipe by Tasty image

Here's what you need: warm water, active dry yeast, flour, sugar, flour, salt, water, starter

Provided by Tasty

Categories     Sides

Yield 8 servings

Number Of Ingredients 8

2 cups warm water
2 ¼ teaspoons active dry yeast, 1 packet
3 ½ cups flour
2 tablespoons sugar
4 cups flour
2 teaspoons salt
1 ¼ cups water
1 cup starter, stir before using

Steps:

  • In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
  • Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
  • Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
  • On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn't stick to your hands.
  • While the dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour (125g) and ½ cup of water (120ml), mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough.
  • Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle flour and let it rise for 12 hours.
  • Place risen dough onto a floured board and knead for a few minutes. Place it into a floured proofing basket or a medium bowl, sprinkle flour and let it rise for another 4 hours.
  • Preheat oven to 480°F (250°C).
  • Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
  • Score the top of the bread.
  • Place the lid on top and bake for 30 minutes.
  • Take the lid off and bake for another 15 minutes or until the crust is golden brown.
  • Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
  • Nutrition Calories: 1615 Fat: 4 grams Carbs: 340 grams Fiber: 11 grams Sugars: 19 grams Protein: 42 grams
  • Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 96 grams, Fat 1 gram, Fiber 3 grams, Protein 12 grams, Sugar 2 grams

HOMEMADE SOURDOUGH ROLLS



Homemade Sourdough Rolls image

Hands down, sourdough is my favorite bread to eat. Something about it just gets my saliva flowing, and I will eat copious amounts of it. So much so that I like it with pretty much anything, including sandwiches and hamburgers. This is a recipe for making all-organic sourdough rolls if you want to add it to pretty much every kind of meal. This recipe demands some time (for the sourdough starter), but makes up for it with deliciousness. All products used in the initial recipe were organic. You can also use conventional goods if organic isn't your thing.

Provided by HugeTaste

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time P2DT2h

Yield 12

Number Of Ingredients 9

2 cups warm water
2 cups whole wheat flour
1 (.25 ounce) package active dry yeast
1 cup whole milk
2 tablespoons butter
5 cups bread flour
3 ¼ teaspoons white sugar
1 (.25 ounce) package active dry yeast
2 tablespoons cornmeal

Steps:

  • Combine water, whole wheat flour, and 1 package yeast in a bowl and mix well. Cover loosely with a towel and set aside, stirring occasionally, until starter smells sour and sweet, 2 to 4 days.
  • Place milk and butter in a small pot and heat over low heat until butter is melted, 3 to 5 minutes.
  • Combine 2 cups bread flour, sugar, and 1 package yeast in a bowl. Stir heated milk mixture in slowly. Add remaining 3 cups bread flour and the sourdough starter, mixing constantly. Knead dough for about 5 minutes.
  • Grease a bowl and place the dough inside. Let dough rise, about 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan and dust with cornmeal.
  • Punch down dough and turn onto a lightly floured surface. Divide dough into 12 equal pieces. Flatten into rounds of your desired size using a rolling pin or by hand. Place in the prepared pan. Cover with a towel and let rise in a warm place, about 30 minutes.
  • Uncover and bake in the preheated oven until top is golden brown, about 22 minutes.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 59.6 g, Cholesterol 7.1 mg, Fat 4 g, Fiber 4.1 g, Protein 10.8 g, SaturatedFat 1.8 g, Sodium 25.8 mg, Sugar 2.3 g

SOURDOUGH DINNER ROLLS



Sourdough Dinner Rolls image

Another great recipe to use your starter. I have no idea where this recipe originated. I have gotten into long term formation of sourdough and have edited the recipe to make the commercial yeast optional.

Provided by PaulaG

Categories     Breads

Time 2h20m

Yield 12-16 serving(s)

Number Of Ingredients 8

1 cup sourdough starter, freshly fed and active
1 1/2 cups warm water
1 tablespoon yeast (optional)
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

Steps:

  • Lightly oil a 9 x 13 inch pan or line with parchment paper.
  • In a large mixing bowl combine starter, water, yeast (if using), salt, sugar and oil.
  • Stir in flour, adding flour 1/2 cup at a time until dough is manageable. This can also be done using a stand mixer and break hook.
  • 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 or cover bowl and leave out for 8 hours to proof.
  • When double or fully proofed, 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.

Nutrition Facts : Calories 141.8, Fat 2.6, SaturatedFat 0.4, Sodium 583, Carbohydrate 25.9, Fiber 0.8, Sugar 2.2, Protein 3.2

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