Another delicious recipe from JustIngredients. I'm still experimenting and learning about baking sourdough bread. These rolls were delicious. I made a few changes to the recipe, including halving the measurements because I didn't have a large crowd to feed. My changes are reflected below.
1 cup bubbly sourdough starter
1/3 cup room temperature water
1 cup evaporated milk
1/3 cup sugar
2 eggs
1/2 cup melted butter
1 1/2 tsp salt
about 5 cups flour (I used organic unbleached all-purpose)
extra melter butter to brush before baking
Gently mix sourdough starter and water in a small bowl. Set aside.
In a stand mixer with paddle attachment, combine evaporated milk, eggs, sugar, and salt. Mix well. Add 2 cups flour, mix well. Then add sourdough mixture and mix just until incorporated. Add 1 cup flour and melted butter and mix again.
Switch attachment to dough hook. Add the rest of the flour, one-half cup at a time, until dough barely cleans side of the bowl. Knead well for 5-10 minutes, until dough is smooth. Cover and let rise for 6-8 hours. After rising at room temperature, you can put dough in the fridge overnight before moving on to the next step.
On a lightly floured surface, roll out dough to 3/4-inch thick. Use the top of a cup to cut dough into circles. Place dough rounds on a baking sheet, brush with melted butter, and fold so that the top half slightly overlaps with the bottom half (looks a little like a taco on its side!). Cover and let rise until doubled (about 2-3 hours).
Bake at 350 for 13-16 minutes. Brush with melted butter (optional) and serve.
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