Mamas Oh So Sweet Sourdough Rolls Recipes

SOURDOUGH ROLLS

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.

SOURDOUGH STARTER

Steps:

• Combine the flour, salt, sugar and yeast in a glass or stone bowl or crock. Mix together well by stirring.
• Add the vinegar to the water. Add water mixture while stirring and beating to make a smooth batter. Cover with cheese cloth, put in a warm place to allow the batter to get sour for around 12 hours, you will know when it is sour when there is a strong yeast smell. At this point, pour the batter into a quart jar with a lid and ring on it. Place into the refrigerator. This can also be frozen. To get the best results, use the starter about once a week.
• Each time you use the starter, do the following: Pour the starter into a large glass bowl or crock. Add: 2 Cups warm water (90 degrees) and 2-1/2 Cups flour. Stir together and don't worry about any lumps in the batter. This will be a thick batter that will thin as it ferments. Cove the bowl with cheesecloth and put in a warm place for about 12 hours.
• Put 3 cups of the batter into a quart jar with a lid and a ring on it. Put in the refrigerator for up to 2 weeks and it will be the start of your next starter.
• The amount of batter left in the bowl should be about 4-1/2 Cups of starter to use for your recipe of choice.
• *** Do not add anything to the starter except flour and (90 degree) warm water. *** You can do this over and over. In San Francisco, there are bakeries there that have starter in a vault as it is protected because it has been used for over 150 years! Be good to your starter... and it will be good to you!

HOMEMADE SOURDOUGH ROLLS

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.