Now that you know how to make your own sourdough starter, I'm sharing the easiest recipe I've ever found for sourdough rolls. It's from the King Arthur Flour Baking Banter newsletter (my favorite baking magazine, by the way).
These sourdough butter pan rolls are "drop" rolls, which means you don't have to shape the dough at all. Just use a muffin scoop (or I use an ice cream scoop), and drop the dough into the pan. They aren't the prettiest rolls, but they are very soft and buttery.
Now I have to admit, sometimes these rolls turn out a little dry and crumbly. I'm not exactly sure why that is -- maybe it has to do with the age of the sourdough starter? Sometimes I go a little too long without "feeding" the starter, and maybe that impacts how the rolls rise? Like I've said before, I'm still new at baking with sourdough. But it sure is fun to experiment with it, especially in the winter when I'm cooped up at home.
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| The interior of this batch of sourdough rolls was very crumbly. These are excellent rolls to serve with soup. |
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Sourdough Butter Pan Rolls
From King Arthur Flour's Baking Banter- 1/2 C. butter, melted and divided
- 2 tsp. active dry or instant yeast
- 1/2 C. warm water (about 100 degrees Fahrenheit)
- 4 C. flour
- 1/4 C. sugar
- 1 tsp salt
- 1 large egg
- 1 C. active sourdough starter
- 1/2 C. warm milk
Pour 2 Tbls. of melted butter into a 9 x 13-inch pan, tilting it to cover the bottom and sides.
Dissolve the yeast in the water. Add 2 C. of flour, the sugar, salt, the remaining melted butter, egg, starter and milk. Beat for 5 minutes, then add the remaining flour. Cover the dough, and let rise for 45 minutes.
Stir the dough down and drop into the pan, making 16 rolls. A muffin scoop is handy for this. Cover and let rise 30 minutes while you pre-heat the oven to 400 degrees Fahrenheit. Bake for 15 to 20 minutes, or until brown. Remove from the oven and serve warm.
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