SOURDOUGH ROLLS
Nice crust on the outside and light and fluffy on the inside. Yummy sourdough rolls for soups or sandwiches!
Provided by e_prusia
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h25m
Yield 14
Number Of Ingredients 8
Steps:
- Bring sourdough starter to room temperature.
- Heat water to 120 degrees F (49 degrees C) to 130 degrees F (54 degrees C) in a saucepan. Transfer to a glass bowl; add yeast. Cover with plastic wrap; let stand about 10 minutes.
- Stir melted butter and sugar together in a bowl. Add butter mixture to yeast water; stir in starter.
- Combine 3 cups flour and salt in a large bowl. Add starter mixture slowly; mix well. Stir in 2 cups flour; turn dough out onto a lightly floured surface.
- Knead in as much remaining flour as possible to create a stiff, smooth ball, at least 10 minutes. Transfer ball to a lightly oiled bowl; cover with plastic wrap. Let rise until doubled, 45 minutes to 2 hours.
- Punch dough down; turn out onto a floured surface. Divide into 14 balls; cover and let rise for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top.
- Place baking sheet into the preheated oven. Spray the walls of the oven with water once to create steam; bake until tops are golden, for a total of 20 to 25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 16.3 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 195 mg, Sugar 3.7 g
SOURDOUGH BREAD
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
Provided by Food Network Kitchen
Time 16h
Yield 2 medium boules
Number Of Ingredients 8
Steps:
- For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
- For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
- Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
- Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
- Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
- Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
- Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
- About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
HOMEMADE SOURDOUGH ROLLS
Hands down, sourdough is my favorite bread to eat. Something about it just gets my saliva flowing, and I will eat copious amounts of it. So much so that I like it with pretty much anything, including sandwiches and hamburgers. This is a recipe for making all-organic sourdough rolls if you want to add it to pretty much every kind of meal. This recipe demands some time (for the sourdough starter), but makes up for it with deliciousness. All products used in the initial recipe were organic. You can also use conventional goods if organic isn't your thing.
Provided by HugeTaste
Categories Bread Yeast Bread Recipes Rolls and Buns
Time P2DT2h
Yield 12
Number Of Ingredients 9
Steps:
- Combine water, whole wheat flour, and 1 package yeast in a bowl and mix well. Cover loosely with a towel and set aside, stirring occasionally, until starter smells sour and sweet, 2 to 4 days.
- Place milk and butter in a small pot and heat over low heat until butter is melted, 3 to 5 minutes.
- Combine 2 cups bread flour, sugar, and 1 package yeast in a bowl. Stir heated milk mixture in slowly. Add remaining 3 cups bread flour and the sourdough starter, mixing constantly. Knead dough for about 5 minutes.
- Grease a bowl and place the dough inside. Let dough rise, about 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan and dust with cornmeal.
- Punch down dough and turn onto a lightly floured surface. Divide dough into 12 equal pieces. Flatten into rounds of your desired size using a rolling pin or by hand. Place in the prepared pan. Cover with a towel and let rise in a warm place, about 30 minutes.
- Uncover and bake in the preheated oven until top is golden brown, about 22 minutes.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 59.6 g, Cholesterol 7.1 mg, Fat 4 g, Fiber 4.1 g, Protein 10.8 g, SaturatedFat 1.8 g, Sodium 25.8 mg, Sugar 2.3 g
SOURDOUGH CINNAMON ROLLS
Sourdough makes everything wonderful and is for more than biscuits and bread. The rolls are easy to make. They are mixed with a Kitchenaid Mixer and only require 1 rise. These cinnamon rolls are delicious and can enjoyed warm right out of the oven.
Provided by PaulaG
Categories Sourdough Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Measure the sourdough starter into the large mixing bowl for a Kitchaid Mixer. Add the salt, sugar, melted butter, dry milk powder and eggs and with dough hooks, combine well.
- If using the yeast, add to 1/4 cup warm water and allow to stand 5 minutes and then add to the sourdough mixture.
- Gradually add the flour and wheat gluten till the dough forms a ball. It should be soft but not sticky.
- Turn out onto lightly floured surface and need until smooth and elastic, place the dough into a lightly oiled bowl, turning to coat. Allow to rise until double. The length of rise will depend upon how active your starter is and whether you used the commercial yeast.
- Punch dough down and roll out on a lightly floured surface into a 18 x 20 inch rectangle. Spread the dough with the softened butter and the brown sugar that has been mixed with the cinnamon. Sprinkle with the dried cranberries and chopped pecans.
- Starting on a narrow end, gently roll the dough into a log. Using a bread knife, slice the dough into 12 equal slices, place in a 9 x 12 inch pan.
- Preheat the oven to 400 degrees and bake for 10 to 15 minutes. Remove from oven and allow to cool while preparing the frosting.
- For the frosting, beat together all the ingredients except milk until light and fluffy. Add in enough milk to make an easy spreading consistency. Spread over the rolls and enjoy.
Nutrition Facts : Calories 302.3, Fat 13.2, SaturatedFat 7, Cholesterol 60.1, Sodium 318.1, Carbohydrate 42.6, Fiber 1.2, Sugar 25.4, Protein 4.4
SOURDOUGH BREAD
Homemade sourdough bread using a mature sourdough starter. It might seem like a lot of work, but it's well worth it. There is nothing better than freshly baked sourdough bread. Once you make it the first time, you'll want to keep doing it again and again, and you can! As long as you maintain a healthy sourdough starter.
Provided by Jonathan Melendez
Categories Sourdough Breads
Time P1DT50m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- 9:00AM (Day Before Baking):.
- Make the levain by combining 25 grams mature starter, 25 grams whole wheat flour, 25 grams bread flour and 50 grams warm water (80°F), in a Mason jar, until well combined. Cover loosely with plastic wrap and store in a warm spot until it doubles in size, about 5 hours. I like to put it in the oven (no heat) with the light turned on.
- 12:00PM (Day Before Baking):.
- About halfway through the levain's rising time, make the autolyse. In a large bowl, combine the bread flour, spelt flour and 350 grams of the water. Use your hands to squeeze the flour into the water until all of the flour has been hydrated. Use a plastic dough scraper to scrape any bits of the dough from your hands. At this point, we're not looking for a smooth dough at all. We just want the flour hydrated with water. Cover loosely with plastic wrap and let rest alongside the levain.
- 2:00PM (Day Before Baking):.
- This step of the process is called bulk fermentation. At this point your levain should have doubled in size. Measure out 100 grams of levain and add it to the autolyse. Use your hands to incorporate the two mixtures together by poking your fingers through the dough. Then you can start folding the dough unto itself until it becomes uniform. Let rest for 15 minutes. Then sprinkle in the salt and pour the remaining 25 grams water on top. Fold the dough onto itself until it comes together once again. You might find that the water and dough separate a bit but continue folding until the dough becomes uniform and soft.
- Cover loosely with plastic wrap and allow to rest in a warm spot until doubled in size, about 4 to 5 hours. This depends on the temperature of your kitchen and the temperature of your water. The best part about this recipe is that you don't have to knead the dough too much. You just have to fold the dough onto itself a few times during this rest.
- Every 30 minutes uncover the dough and fold it onto itself by wetting your hands and going into one side of the dough and pulling and stretching it up and over onto itself. Do this a few times, rotating the dough each time. Cover, return to rest and repeat a few 4 to 5 more times during the bulk fermentation period.
- 7:00PM (Day Before Baking):.
- Carefully transfer the dough onto a lightly floured work surface. Fold the dough onto itself from top to bottom and then side to side. Cover loosely and rest for 20 minutes. Flip the dough over and then shape into a round smooth ball as best as you can.
- Dust a proofing basket or large round bowl (lined with a clean kitchen towel) with rice flour. Rice flour doesn't absorb into the dough, which will prevent it from sticking to the bowl. Transfer the dough into the prepared basket or bowl, round smooth side down. Cover loosely with plastic wrap and chill in the fridge overnight.
- 8:30AM (Morning Of):.
- Place a 5 qt or larger dutch oven (with the lid) in the oven and preheat to 450°F for 1 hour.
- 9:30AM (Morning Of):.
- Remove the dough from the fridge. Cover with a small piece of parchment paper and place a pizza peel or cutting board on top. Flip over and then remove the bowl from the top. Dust the top of the bread with a thin layer of bread flour. Use a sharp bread lame or sharp paring knife to cut a design on top.
- Using heavy-duty oven mitts, carefully remove the pot from the oven and uncover. Use the parchment paper to carefully transfer the bread (along with the paper) to the hot pot. Cover and bake for 20 minutes. Uncover and bake for another 30 minutes until deep golden brown and the internal temperature of the bread is 208°F.
- Remove the pot from the oven and carefully lift the bread out of the pot, using the parchment paper to grab it. Place on a wire rack and allow to rest for 1 hour before cutting and enjoying.
- Useful Tools:.
- Plastic dough scraper.
- Bread proving basket.
- 5 qt Dutch oven.
- Bread lame.
Nutrition Facts : Calories 1851, Fat 5.4, SaturatedFat 0.9, Sodium 3898.7, Carbohydrate 388.4, Fiber 15.8, Sugar 1.4, Protein 53.2
SOURDOUGH ROLLS (OR PIZZA CRUST)
For a basic sourdough bread, try this delicious recipe. Also try this a pizza dough.-Gloria Secor, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all the ingredients. Beat until smooth. Do not knead. Shape dough into 1-1/2-in. balls; place on a greased baking sheet. , Bake at 425° for 10-15 minutes or place in muffin cups and bake at 350° for 25-35 minutes. , (For pizza, sprinkle dough lightly with flour and spread in pizza pan. Bake at 425°for 10 minutes. Remove from oven and top as desired; bake until cheese is melted and meats are cooked.)
Nutrition Facts :
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- Sprinkle the yeast over the water. Allow it to sit for 2-3 minutes. *Be sure the water isn't too hot. It should be about 110-115 degrees Fahrenheit.)
- Add the eggs, oil, starter and salt. Mix gently until combined. Note: The starter does not have to be active. It can be sourdough discard.
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