Today was our first yeast bread using Sir Sour Alot. The recipe is very basic.
Typically, with yeast breads, I like to do things like use oatmeal, seeds or grains, or knead in herbs or shredded cheese.
For this one, I didn’t play around. When my pantry is better stocked, I will get more creative. I didn’t even double the recipe, like I usually do. So these buns were much tinier than what I typically make! 😀
It was quite a success.
The sourdough flavour is still quite mild with this baby starter, but it is identifiable. A bit of butter melting on the still warm buns is heavenly!
Sourdough Dinner Rolls
(adapted from The Sourdough Cookbook)
1 Tbsp active dry yeast
1/2 cup warm water
1 cup sourdough starter
2 Tbsp sugar
1 tsp salt
3 Tbsp oil
3 – 4 cups all-purpose flour
Sprinkle the yeast over the warm water and set aside for 5 minutes, or until bubbly.
In a large bowl, beat egg. Stir in sourdough, sugar, salt and oil, then stir in the softened yeast mixture.
Add 2 cups of flour and beat until smooth. *
Continue beating in small amounts of flour to make a soft dough. **
Turn dough out onto floured surface, then wash and grease the bowl and set aside.
Knead dough, adding flour as needed, until smooth and elastic. **
Place into prepared bowl, turning to oil all sides. Cover loosely and set aside in a warm place to rise for about 2 hours, or until dough is doubled.
Oil large baking sheets and set aside.
Punch down the dough, then divide into 24 pieces. Shape the pieces into rolls and arrange on prepared baking sheets. Cover with a towel and set aside to rise for about 45 minutes or until doubled in size.
Preheat oven to 400F.
Bake for 20 minutes or until golden brown. ***
* How much flour needed can change based on things like humidity. When I made these today, the first 2 cups was almost all that was needed. I mixed in maybe half a cup more with this batch. Likewise, rising times can change dramatically. I placed the bowl in the oven with the light on for warmth, and it took only about an hour to double in size.
** Sourdough breads will have a slightly stickier dough than those made without sourdough starter. This is normal.
*** Ovens can be quite variable. Check after 10 minutes. Of our two pans of buns, the first one was ready in 10 minutes. The other in about 15.