Homemade Sourdough Rolls Recipes

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Make and share this Sourdough Rolls recipe from Food.com.

Recipe From food.com

Provided by Late Night Gourmet

Categories     Breads

Time P4DT30m

Yield 24 serving(s)

Number Of Ingredients 9

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  • Sprinkle the yeast over the water. Allow it to sit for 2-3 minutes. *Be sure the water isn't too hot. It should be about 110-115 degrees Fahrenheit.)
  • Add the eggs, oil, starter and salt. Mix gently until combined. Note: The starter does not have to be active. It can be sourdough discard.
  • Add 3 cups of flour and mix the dough using the beater blade until combined. At this point, add more flour, 1/4 cup at a time. I've found that sourdough starters are often varying in consistency, sometimes thicker or thinner than other times. Add enough flour so that the bread dough feels slightly tacky. It should not feel dry, but yet shouldn't stick all over your hands. We find that 3 1/2 cups of flour works great with our starter. The dough will get less sticky as you knead it, so be careful not to add too much flour at the start!
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  • 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.
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By PJ Hamel. Shape each piece of dough into a ball. Place eight balls in each of the round pans; if you space the balls evenly, they shouldn't …

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  • Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — adding more flour or water if necessary to make a soft, smooth dough., Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it's nearly doubled in bulk, 60 to 90 minutes., While the dough is rising, lightly grease two 8" round cake pans., Transfer the dough to a lightly greased work surface, gently deflate it, and divide it into 16 pieces., Shape each piece of dough into a ball.
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