Quick Sourdough Dinner Rolls

 

Ingredients:

1/2 cup warm water

1 heaping tablespoon raw honey

2 1/4 teaspoons Dry Active Yeast 

2 large eggs at room temp

3 tablespoons olive oil

1 cup sourdough starter (discard is fine)

1 heaping teaspoon salt

3 1/2 cups organic all-purpose flour 

EGG WASH:

1 large egg

1 tablespoon water

Mix together warm water, raw honey & dry active yeast. Let mixture sit for 10 minutes until your yeast have bloomed.

Then add sourdough starter, eggs, olive oil, salt & finally, flour.

Mix in medium for 7 minutes. Until a soft dough forms that easily pulls away from the sides of the bowl. Remove your dough & apply some olive oil to completely cover your dough. Then put it back in the mixing bowl & cover.

Let dough rest for one hour, or until doubled.

Then evenly divide dough into 16 rolls & roll them into dough balls. 

If you don't need all 16 rolls for dinner you can, at this point, flash freeze your extras & add them to a freezer bag for later*.

Go ahead and put your rolls you plan to cook into a baking vessel. I like using our cast iron but they bake up beautifully in a glass baking dish as well.

Once you have the rolls in your baking dish, cover and place in a warm spot for one hour to proof.

I like to turn the oven on low while I'm rolling up the dough balls & then cut the oven OFF and proof my rolls in the warm oven with the door left open. Be sure oven is OFF & cover with a tea towel to keep in moisture.

After proofing rolls for one hour, take the rolls out of the oven & preheat your oven to 375°. Once oven has come to temp, uncover your rolls, top them with an egg wash & pop them into the oven for 20 minutes. Let them cool for a few minutes before serving, if you can! Enjoy ☺️