Adapted from The little spoon farm
This sourdough recipe is such a versatile recipe! I’ve used it as dinner rolls, hamburger rolls as well as hot dog rolls! This beats store bought bread out of the water and the kids love it!! We love to use it with our own freshly mulled flour now! I’ve topped it with cinnamon sugar as well as garlic Parmesan! Perfect item to use for so many things!!
Recipe:
Ingredients:
- 2 tbsp butter (i use dairy free)
- 1 cup milk (i use dairy free)
- 3 tbsp sugar
- 1 tsp salt
- 1/2 cup active starter
- 3 cups 2 tbsp bread flour or freshly milled flour
- 1 tbsp melted butter for top of rolls
Instructions:
- 8 pm- feed starter
- 7:30 am- In a small sauce pan melt butter, milk, sugar, and salt together on low hear. Pour mixture into a bowl and allow to cool to room temp.
- 8am- add flour and active and sourdough starter to the bowl and stir with a spatula until ingredients are combined and there are no dry bits left. Cover and allow to rest for 1 hour.
- 9am- Preform 3 stretch and fold 30 minutes apart. After the final set cover and allow the dough to rise for 2 hours or until it has risen 50% in size.
- 12 pm- turn the dough out onto a floured surface and divide into 12 pieces approx 65 grams each. Shape each into a ball by gathering up the sides and pining them together. Turn the dough over and smooth the top. Arrange them in a lightly grease glass baking dish. Cover and let them rise for 3-4 hours
- 4 pm- About 20 minutes before you are ready to bake them preheat the oven to 375 degrees Fahrenheit. Bake for 25-30 minutes or until golden brown. Brush melted butter on the top and serve!
