Easy Sourdough Rolls
I shared some of my sourdough starter last week and decided to bulk mine up and feed it for a week. Before I put it back up, I decided to make these rolls with the discard from the last feeding. If you have a starter, I would recommend bulking it up a few days before making these. It takes a Whole cup of starter and you wouldn’t want to deplete the supply.
Here is what you will need:
½ cup warm water
1 Tbsp Sugar
2 ¼ tsp Active Dry Yeast(1pkg)
2 Large eggs at room temp
3 Tbsp Vegetable oil
1 Cup Sourdough Starter at room temp
1 tsp Salt
3-4 Cups All Purpose Flour
If you have a stand mixer you will want to start out with the paddle, if not a large bowl and a wooden spoon work just as well.
- Add the warm water and sugar and sprinkle the yeast on top. Allow this to set for a few minutes and get foamy.
- Add the eggs, oil, starter and salt and mix until combined
- Add 3 cups of the flour and mix until combined. Now you will know if you need more flour. The dough should not be overly sticky but not to dry either. Add any additional flour in small increments if needed. The dough will get less sticky as you knead so don’t add too much flour.
- At this point you can either knead the dough with your dough hook or by hand. It needs about 5 minutes or so and you should be able to poke it and it comes back. Form into a ball and place into a lightly greased bowl and cover with a towel in a warm place to rise until doubled in bulk.
- Gently punch down the dough and start forming the rolls. You should be able to get 12-15 out of this depending on how big you make them. Form the rolls and place in a greased pan slightly apart, cover and let rise again until doubled.
- Pre-heat oven to 375 degrees
- Bake rolls for about 20 minutes until the tops are lightly browned