Cabin Baking: Buttery Sourdough Pan Rolls
I fed my sourdough starter and ended up with too much to put back in the plastic jar I keep in the refrigerator. I hate to waste, so I decided to make some dinner rolls.
I found a recipe in Sunset Cook Book of Breads (Sunset Publishing, 1994), a cookbook that came from my mom’s collection. Mom loved to bake, even though Dad teased that he was First Cook in the family. The truth, was they shared cooking responsibilities, a habit Wayne and I have emulated.
As usual, I didn’t want a large batch just for the two of us so I cut the recipe in half. Sometimes this is difficult to do, but with this one it was easy except for the egg, which I left whole.
Ingredients:
¼ cup warm water (about 110°F)
2 cups flour
1/8 cup sugar
½ teaspoon salt
4 tablespoons butter, melted
1 egg
½ cup sourdough starter
¼ cup warm water (about 110°F)
Directions:
In large bowl, mix 1 cup of flour, sugar, and salt. Add yeast mixture, 3 tablespoons of melted butter, starter, milk, and lightly beaten egg. Beat until smooth by mixer or hand (5 min).
Stir dough down. (At this point your can either refrigerate the dough to use in the next 3-4 days, or freeze the dough for future use).
Dough to freeze in parchment paper. |
Next time maybe I’ll make the whole batch and freeze even more for quick and easy dinner rolls to go with Wayne’s cabin deck BBQ entrĂ©es. -- Margy