This recipe is a winner in my book due to the fact that it actually rose for me! Usually when I make rolls they end up edible, but not soft and fluffy. These were minimal work (and low hands-on time) and produced a yummy, healthy roll.
Whole Wheat Sourdough Rolls
Ingredients:
1 cup sourdough starter
1 1/2 cups warm water
1 tablespoon yeast
1 tablespoon salt
2 tablespoons white or brown sugar
2 tablespoons oil
3-4 cups flour (I use 1/2 white and 1/2 whole wheat.)
butter, melted
Directions
Oil a 9 x 13 pan or line with wax/parchment paper. Mix all ingredients except flour and butter for tops. Add flour, 1/2 cup or so at a time until all is mixed in. Flour board and knead for 5 minutes or more. Place in greased bowl, covered until doubled in bulk. Punch down, and form into rolls and place on pan. Leave room between rolls for rising. Let rise again until doubled.
Bake for 20 minutes at 375 degrees, then brush tops with butter if desired. Bake for 5 more minutes or until tops are golden.
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1 comment:
I make sourdough English muffins but have never made sourdough rolls. I just love the extra flavor the sour dough gives bread. I have copied this recipe to try.
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