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Nutrition Facts
Serving Size 1 (71g) Recipe makes 12 servings The following items or measurements are not included below: sourdough starter
Calories 144
Calories from Fat 23		(16%)
Amount Per Serving		%DV
	Total Fat 2.6g	4%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 583mg		24%
Potassium 53mg		1%
Total Carbohydrate 26.3g		8%
	Dietary Fiber 1.1g	4%
	Sugars 2.2g
Protein 3.6g		7%
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Menus using this recipe:

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PaulaG

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~Nimz~

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PaulaG

Sourdough Dinner Rolls

Recipe #99966 | 2½ hours | 20 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: PaulaG
Sep 16, 2004

Another great recipe to use your starter. I have no idea where this recipe originated. Based upon Nimrod's review and beautiful photo I am revising this recipe.

SERVES 12 -16 (change servings and units)

Ingredients

1 cup sourdough starter
1 1/2 cups warm water
1 tablespoon yeast
1 tablespoon salt
2 tablespoons white sugar or brown sugar
2 tablespoons olive oil
3-4 cups flour (I use 1/2 white and 1/2 whole wheat.)
butter, melted

Directions

1
Lightly oil a 9 x 13 inch pan or line with parchment paper.
2
In a large mixing bowl combine starter, water, yeast, salt, sugar and oil.
3
Stir in flour, adding flour 1/2 cup at a time until dough is manageable.
4
Turn out onto a floured surface and knead well.
5
Place dough in a bowl and cover, set in a warm place to double in size.
6
When double, punch dough down and with lightly floured hands, form into rolls.
7
Place on prepared pan and let rise until doubled then bake approximately 20 minutes in a 375 degree oven.
8
Last 5 minutes of baking, brush with melted butter and return to oven.

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Featured Reviews for This Recipe

From: Queen Roachie

On Oct 27, 2009

OMG! These are amazing dinner rolls... I normally make sweet rolls using the bread machine, but wanted to use some of my sourdough starter before I banished it back to the refrigerator... Light, soft, flavorful. These are everything you could want in a bready experience. I have the rest covered in a bread basket to go with dinner when hubby gets home, but joy of joys, 3 didn't fit in there. Kids and I are munching. I used the KitchenAid to mix and knead this, then let it rise in the oven on the bread rise setting. It took about 4 cups of unbleached flour, maybe a tad less. I worried about using so much yeast, but I am glad I used the full amount, as my starter isn't very bubbly and happy today for whatever reason. Thanks for sharing a wonderful recipe!

1 person found this review helpful

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From: HSingARMYmom

On Aug 23, 2009

Very good - made with 1/2 white and 1/2 whole wheat flour as suggested. Had with goulash - yummy. Thanks!

0 people found this review helpful

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From: ~Nimz~

On Dec 16, 2005

WOW. AWESOME rolls Paula. My starter, which happens to be your Foolproof Sourdough Starter, went crazy today. My dough would double in size within 30 minutes and I punched it down 3 times before making the rolls, each time they came back light and airy. I mixed everything in my KA, using almost 5 cups of floor and kneaded on speed 1 for about 7 minutes. The dough was really sticky, but workable. This recipe gave me 15 beautiful fluffy rolls with a wonderful texture inside and a nice crisp crust. I brushed with melted butter the last 10 minutes of baking. Thanks so much.

5 people found this review helpful

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From: Diana #2

On Oct 12, 2008

Terrific Rolls. Followed the recipe as written except used 4-1/2 cups multi-grain flour. The first rise took 2 hours, the second, 1 hour. The bottoms were a little hard, so next time I'll try brushing with butter after 15 minutes of baking. No picture, as my buns are not uniform...there must be some kind of trick that I don't know about. Sure do taste good though. Thanks PaulaG...another great recipe