Tangy Sourdough Rolls


Here's a sourdough recipe we enjoy with Barbecued Pork Sandwiches. You may also make these into two round loaves if you'd prefer. If you don't have a sourdough starter, you may make your own HERE.

1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
5 cups flour, divided
1 tablespoon sugar
2 teaspoons salt
2 teaspoons instant yeast

In medium bowl, combine the starter, water, and 3 cups of flour. Beat vigorously for 1 minute. Cover and let rest at room temperature for 3-4 hours. Refrigerate overnight. The next day, in large bowl, combine the the starter with the remaining 2 cups flour, sugar, salt, and yeast. Knead to form a smooth dough 5-7 minutes. Allow the dough to rise in a covered bowl until it has doubled. (This may take 1-3 hours). Gently divide the dough in half, then divide each half into six equal portions. Shape each into an oval ball and place on a sheet of parchment paper. Cover and allow to rise for 1-2 hours until puffy. Toward the end of the rising time, preheat oven to 425 degrees.

Spray the rolls with lukewarm water. Slice two fairly deep horizontal slashes in each. Bake rolls on a hot baking stone for 15-20 minutes until they are a deep golden brown. Cool on wire rack. Makes 12 rolls. Slice rolls in half to serve for sandwiches.
Click here for a printable version of this recipe.