Some Simple Sourdough Rolls

[Bassman]

Keith, as usual nice buns!

She said nice buns! Thanks, Kelley.

[SMOKE FREAK]

I can't seem to keep a starter to save my life.. I am a sourdough fanatic, and those look sooo good!

Keepin the starter alive is no problem...makin bread thats worth eating...Well thats another story

Nice work Keith...Wish I could do that...Of course I would be even fatter if I could

[erain]

nice job Keith!!! those look great.

[ALX]

very nice man........

[Scarbelly]

Hey Keith we love that starter. Mrs Scar makes something with it almost every week.

[Bassman]

For those of you who have missed the recipe, this is just my bread recipe made into rolls.

Sourdough White Bread


1 cup sourdough starter
2 cups lukewarm water
2 ½ cups bread flour

The night before you plan to make bread, prepare your sourdough batter. Place the starter n a warm bowl. Add the lukewarm water and stir until well combined. Gradually add the flour, beating until the batter is smooth. Cover the bowl tightly with plastic wrap and set the bowl in a warm place until morning.

6 – 6 ½ cups bread flour
2 Tb honey
2 tsp salt
1 ½ cups lukewarm water
½ cup dry milk
2 Tb butter, melted
1 egg
1 Tb water

Return one cup of the sourdough batter to your original starter. To the remainder in the bowl, add one cup flour, honey, salt, water, dry milk and melted butter. Beat until smooth. Add flour, one-half cup at a time until the dough starts to pull away from the sides of the bowl and becomes too stiff to stir with a spatula. Turn the dough out onto a lightly floured board and begin kneading, using the remaining flour as necessary to keep the dough from sticking to the board and your hands. Continue to knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth and let rise in a warm spot (85°) until doubled in bulk. This will probably take at least two hours. Punch the dough down, cover the bowl and let rise again for 30-45 minutes. Turn the dough out onto the floured board and divide it into two equal pieces. Shape each into a loaf and place in well oiled loaf tins. Cover and let rise until doubled in bulk. Slit the tops of the loaves lengthwise about one-half inch deep. Combine the egg and water and brush the tops of the loaves with a little of the glaze. Bake the loaves in a preheated 375°oven for 35-45 minutes or until they test done. Turn out immediately onto a rack to cool.

[Pandemonium]

For those of you who have missed the recipe, this is just my bread recipe made into rolls.

Sourdough White Bread


1 cup sourdough starter
2 cups lukewarm water
2 ½ cups bread flour

The night before you plan to make bread, prepare your sourdough batter. Place the starter n a warm bowl. Add the lukewarm water and stir until well combined. Gradually add the flour, beating until the batter is smooth. Cover the bowl tightly with plastic wrap and set the bowl in a warm place until morning.

6 – 6 ½ cups bread flour
2 Tb honey
2 tsp salt
1 ½ cups lukewarm water
½ cup dry milk
2 Tb butter, melted
1 egg
1 Tb water

Return one cup of the sourdough batter to your original starter. To the remainder in the bowl, add one cup flour, honey, salt, water, dry milk and melted butter. Beat until smooth. Add flour, one-half cup at a time until the dough starts to pull away from the sides of the bowl and becomes too stiff to stir with a spatula. Turn the dough out onto a lightly floured board and begin kneading, using the remaining flour as necessary to keep the dough from sticking to the board and your hands. Continue to knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth and let rise in a warm spot (85°) until doubled in bulk. This will probably take at least two hours. Punch the dough down, cover the bowl and let rise again for 30-45 minutes. Turn the dough out onto the floured board and divide it into two equal pieces. Shape each into a loaf and place in well oiled loaf tins. Cover and let rise until doubled in bulk. Slit the tops of the loaves lengthwise about one-half inch deep. Combine the egg and water and brush the tops of the loaves with a little of the glaze. Bake the loaves in a preheated 375°oven for 35-45 minutes or until they test done. Turn out immediately onto a rack to cool.

Printing and saving this for sure, thanks Keith

[Pandemonium]

Thank you Keith I got your starter in the mail today and instructions. Maybe there is something my way you dont have access to I can send you? Very nice of you and I cant wait to try some sourdough rolls.

[wntrlnd77]

Oh man, do I love sourdough! Those buns look sooo good!

Just another picture perfect example of what makes this forum such a fun place to hang out.

[Bassman]

Thank you Keith I got your starter in the mail today and instructions. Maybe there is something my way you dont have access to I can send you? Very nice of you and I cant wait to try some sourdough rolls.

I'm afraid that fresh lobster would spoil before it got to Colorado. Hope you enjoy and we're waiting for pics of your first sourdough bread.

[Pandemonium]

I'm afraid that fresh lobster would spoil before it got to Colorado. Hope you enjoy and we're waiting for pics of your first sourdough bread.

Lobster lol I wish haha we dont have the good ones here like up in Maine, not that i wouldnt eat the hell out of ours here if I could get them.

[Pandemonium]

Oh man, do I love sourdough! Those buns look sooo good!

Just another picture perfect example of what makes this forum such a fun place to hang out.

There really are some good folk on here

[DeejayDebi]

Keith they look awsome! You know bread is my weekness!

[Pandemonium]

Is the starter supposed to stink up the house? lol smells like rotten milk

[Bassman]

Is the starter supposed to stink up the house? lol smells like rotten milk

Just feed it again for a day and fridge it. After a few days you'll see a clear liquid forming on the top. When you're ready to use it, just stir it in (or drink it if you don't have any Aqua Velva). Sounds like it's working.