Last month I used some of my starter to make Buttery Sourdough Pan Rolls. Even though I cut the original recipe in the cookbook in half, I had enough dough left over to freeze for later. Here's how I used it.
The recipe I used for the rolls didn't call for kneading because as the cookbook said, "rolls are small, so gluten doesn't need to be strong enough to hold up the weight of a loaf."
|Oil pan and coat with cornmeal.|
|Work cold dough with your hands.|
|Let rise until double.|
|Slit top, drizzle with herb butter.|
Since it was a small loaf, I baked it at 350 degrees for about 45 minutes.
The texture of the bread was more crumbly than my kneaded variety, but it tasted great warm with butter, and later warmed up by pan toasting.
Not making it into rolls helped us stretch it over several meals, rather than gobbling down all the rolls in one sitting. Plus, it was way easier.
Do you use frozen bread dough? Do you have any tips for me? -- Margy