Wanda's Sourdough Rolls
Make starter (2 T active dry yeast, 3 T sugar, 4 t instant potato flakes, 1 c warm water) stir and cover lightly. After 3 days, feed with 3 T sugar, 4 t potato flakes and 1 C warm water. Ready to use on 5th day.)
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- 6 c
- all purpose flour
- 1/3 c
- 2 Tbsp
- active dry yeast
- 1 pinch
- salt (mix all dry ingredients together)
- 1 c
- sourdough starter
- 1/4 c
- 1 1/2 c
- warm water (pour mixed liquids into dry and mix
1After mixing dough and working it on floured surface, put dough in lightly greased bowl large enough for dough to double, and cover. Dough will rise in 1/2 to 1 hour, depending on temperature.
2roll out dough onto floured surface. Smooth dough and leave about 1 inch thick. I like to cut my rolls out with a large cookie cutter. I get around 30 rolls. Let rise again until double in size. Bake for about 15 minutes in a 350 degree oven, or until golden brown!
3Feed your starter after use with 3 T sugar, 4 t instant potato flakes and 1 c warm water. Sarter should be left out and not refrigerated. I have added garlic, or parmasean cheese to the roll mix for a little variety, but the rolls are delicious as are! Try them with butter and honey for a great dessert!