Sourdough Rolls
Description
This sourdough roll recipe provides the best of both bread worlds: a crispy outside and a light, fluffy inside. They're perfect for soup or sandwiches.
Ingredients
•
2 1/2 cups sourdough starter
•
1 1/2 cups water
•
1 (1/4 ounce) package active dry yeast
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3 tablespoons butter, melted
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3 tablespoons white sugar
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6 cups bread flour
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1 teaspoon salt
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2 tablespoons cornmeal, or as needed
Directions
1
Bring sourdough starter to room temperature.
2
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.
3
Stir melted butter and sugar together in a bowl; add to yeast mixture. Stir in starter.
4
Combine 3 cups flour and salt in a large bowl. Slowly add starter mixture; mix well. Stir in 2 cups more flour; turn dough out onto a lightly floured surface. Knead in as much remaining 1 cup flour as possible to create a stiff, smooth dough ball, at least 10 minutes.
5
Place dough ball in a lightly oiled bowl and turn to coat. Cover bowl with plastic wrap and let rise in a warm place until doubled in volume, 45 minutes to 2 hours.
6
Punch down dough and turn out onto a floured surface. Divide and shape into 14 balls; cover and let rise for 30 minutes.
7
Preheat the oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top.
8
Place baking sheet in the preheated oven; spray oven walls with water one time to create steam. Bake until tops of rolls are golden, 20 to 25 minutes. Cool on a wire rack.