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Sourdough Rolls
Sourdough Rolls
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
145 minutes
Sourdough rolls: Crispy outside, fluffy inside. Ideal for soup or sandwiches.
Ingredients:
  • 2.5 cups sourdough starter
  • 1.5 cups water
  • 1 (.25 ounce) package active dry yeast
  • 3 tablespoons butter, melted
  • 3 tablespoons white sugar
  • 6 cups bread flour
  • 2 tablespoons cornmeal, or as needed
Instructions:
  • Allow the sourdough starter to come to room temperature.
  • In a saucepan, warm water to 120-130 degrees F (49-54 degrees C. Pour into a glass bowl, add yeast, cover with plastic wrap, and let sit for 10 minutes.
  • Combine melted butter and sugar in a bowl, then mix it into the yeast water along with the starter.
  • In a large bowl, mix together 3 cups of flour and salt. Slowly incorporate the starter mixture, then stir in 2 more cups of flour. Transfer the dough onto a lightly floured surface.
  • Add the remaining flour gradually until a stiff, smooth ball forms, kneading for at least 10 minutes. Place the dough ball in a lightly oiled bowl, cover with plastic wrap, and let it rise until doubled in size, which will take 45 minutes to 2 hours.
  • Gently deflate dough, then transfer it to a floured surface. Shape into 14 balls, cover, and allow to rise for 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C) and generously dust a baking sheet with cornmeal before placing the dough balls on top.
  • Place the baking sheet in the preheated oven. Spritz the oven walls with water once to create steam. Bake until the tops are golden, for a total of 20 to 25 minutes. Allow to cool on a wire rack.

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