Sourdough Rolls

Sourdough Rolls

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.

Preparation Time
40 mins
Cooking Time
20 mins
Total Time
60 mins
Calories
102 Calories

Recipe Instructions

Step 1
Bring sourdough starter to room temperature.
Step 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.
Step 3
Stir melted butter and sugar together in a bowl; add to yeast mixture. Stir in starter.
Step 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.
Step 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.
Step 6
Punch down dough and turn out onto a floured surface. Divide and shape into 14 balls; cover and let rise for 30 minutes.
Step 7
Preheat the oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top.
Step 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.

Ingredients

  • 1 teaspoon salt
  • 3 tablespoons white sugar
  • 1 (.25 ounce) package active dry yeast
  • 6 cups bread flour
  • 3 tablespoons butter, melted
  • 2 tablespoons cornmeal, or as needed
  • 1.5 cups water
  • 2.5 cups sourdough starter

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