- 1 cup fresh sourdough starter
- 1/4 cup brown sugar
- 1/4 cup warm water
- 1/4 cup melted butter
- 1 1/4 tsp. sea salt
- 2-2 1/2 cups all-purpose flour
- 1 egg
- 1-2 Tbsp. water
- In a mixing bowl, combine starter, brown sugar, warm water, melted butter, and sea salt.
- Add flour 1/2 cup at a time, mixing thoroughly between each addition, up to 2 cups. After 2 cups, add flour slowly, mixing as needed until the dough begins to come together. Adjust as necessary to get a moist dough that pulls away from the sides of the bowl. (had to add 2 tablespoons water just to get 2 cups flour to come together)
- Knead on a floured surface for 8-12 minutes or until dough is smooth and elastic.
- Oil a bowl and place the kneaded dough into it. Flip the dough so that the oil is on the upper portion (skipped oil); cover the bowl. Place in a warm space to rise until doubled in size, 4-8 hours, or overnight.
- After the first rise, punch the dough down and butter a 9″ x 13” pan.
- Divide the dough into eight even pieces for larger dinner rolls, or ten pieces for slightly smaller dinner rolls.
- Stretch and fold each roll upon itself to form a small ball that resembles a small free-form bread loaf.
- Cover and let rolls rise in a warm place for 4-8 hours, or until doubled in bulk.
- Preheat oven to 375ºF.
- Make an egg wash by beating egg with water. Brush mixture evenly over rolls.
- Bake 20-25 minutes, or until golden brown and internal temperature has reached at least 180ºF.
Because it beats the manual stuff