Side Pannel
Sourdough Rolls
Ingredients List
- 1 pk Dry yeast
- 1/4 c Warm water; (105-115 degrees
- -F)
- 1 3/4 c Sourdough Starter; see
- -recipe
- 1 tb Melted margarine
- 2 1/2 c Flour
- 1 1/4 ts Baking powder
- 1/4 ts Salt
- Cooking spray
- 1 1/2 tb Melted margarine
Directions
Dissolve yeast in warm water in a large bowl and let stand 5 minutes. Stir
in the Sourdough Starter (at room temperature) and margarine.
Combine 2 1/4 cups of the flour, baking powder, and salt; stir well. Add to
the yeast mixture, stirring to form a moderately stiff dough. Turn dough
out onto a lightly floured surface. Knead dough until smooth and elastic
(about 5 minutes); add enough of the remaining flour, 1 tablespoon at a
time, to prevent dough from sticking to hands.
Divide dough into 12 (or 18) equal portions. Coat muffin pan with cooking
spray. Gently press 1 ball into each muffin cup. Cover and let rise in a
warm place (85 degrees), free from drafts, 1 hour and 15 minutes or until
doubled in bulk. Uncover; bake at 375 degrees for 12-15 minutes. Remove
from pans immediately and brush with melted margarine.
in the Sourdough Starter (at room temperature) and margarine.
Combine 2 1/4 cups of the flour, baking powder, and salt; stir well. Add to
the yeast mixture, stirring to form a moderately stiff dough. Turn dough
out onto a lightly floured surface. Knead dough until smooth and elastic
(about 5 minutes); add enough of the remaining flour, 1 tablespoon at a
time, to prevent dough from sticking to hands.
Divide dough into 12 (or 18) equal portions. Coat muffin pan with cooking
spray. Gently press 1 ball into each muffin cup. Cover and let rise in a
warm place (85 degrees), free from drafts, 1 hour and 15 minutes or until
doubled in bulk. Uncover; bake at 375 degrees for 12-15 minutes. Remove
from pans immediately and brush with melted margarine.
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