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Ingredients
- 1 tsp active dry years
- 1/4 cup warm water, 110 degrees
- 2 cups sourdough starter
- 2 eggs, beaten
- 1/3 cup vegetable oil + more to coat bowl
- 1/4 cup sugar
- 2 tsp salt
- 3 1/2 to 4 cups flour
- 1 tbsp melted butter
Details
Servings 30
Preparation
Step 1
1. Dissolve yeast in water in large bowl. Add sourdough starter, eggs, 1/3 cup oil, sugar, and salt, whisking to mix ingredients.
2. Stir in 3 cups flour; add more flour, 1/4 cup at a time, until dough is too stiff to stir.
3. Turn dough out onto a floured counter. Knead dough until smooth but still moderately soft, 10 to 12 mins, add flour 1 tbsp at a time if dough is too sticky. Place dough in bowl brushed with oil, turning dough to coat it with the oil. Cover bowl with a towel; let rise in warm place until doubled in size, 2 to 2 1/2 hours.
4. Punch down dough. with floured hands, pull off golf ball sized pieces of dough. Shape pieces into balls. Arrange dough balls about 1/4" apart in 2 greased cast iron skillets. Cover skillets with plastic wrap; let dough rise again until rolls are roughly doubled in size, about 1 to 1 1/2 hours. Preheat oven to 350F.
5. Bake rolls, 20 to 25 mins or until golden. Brush roll tops with a light coating of melted butter. Allow rolls to cool slightly before serving, about 15 mins.
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