The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Quick Dinner Rolls

Wingnut's picture
Wingnut

Quick Dinner Rolls

I made some quick sourdough dinner rolls for my stew last night, I know there is a little bit of yeast in it so not a "true" sourdough but tasty.

And I got my starter a new home for being so nice to me.

Cheers,

Wingnut

I made another batch with 2 T of Arugala Walnut pesto added, me likey.

Comments

isand66's picture
isand66

Those look very tasty.  Mind sharing your formula?

thanks

Ian

msbreadbaker's picture
msbreadbaker

Yes! What was your recipe if you don't mind sharing. Thanks, Jean P. (VA)

linder's picture
linder

What a nice home for your sourdough starter, Wingnut!  I'm sure it appreciates it.  What time is dinner?  Those rolls look fantastic, almost challah-like.  Yum.  Enjoy-- great baking.

We ran out of whole wheat sandwich bread this afternoon, so I'm busy putting together a loaf from Peter Reinhart's Whole Grain Baking.  Trying out some organic Sonora Whole Wheat Flour from our local vegie farmer who also occasionally grows wheat.  I'm just using a bit of it (about 1 cup) in this loaf to see how/if it behaves when mixed with home milled hard red winter wheat.

Linda

Wingnut's picture
Wingnut

it is quick down and dirty, no grams just cups and spoons, sorry.

1/2 c Starter (mine is around 75%)

3/4 c warm milk (I use 2%)

2 T melted butter (plus a little more to brush ontop after baking)

1 T Light Brown Sugar

1/4 t instant yeast ( I know, I know)

1 t. Kosher Salt

As Needed: KAAP Flour

Disolve sugar in warm milk, sprinkle yeast ontop to bloom, once bloomed add melted butter and add to mixing bowl. Stir in starter then enough flour to make a thick pancake like batter, cover and let sit 20 minutes. Add salt, stir in, then start adding flour until you a workable dough, looser is better, but should still hold a shape. Cover let double-ish for about 30 minutes. Divide into 8 pieces, roll (will be a little sticky) and put into greased pan, cover and proof until doubled, bake at 425F for 25-30 minutes, brush lightly with butter, srinkle with a little kosher salt if you want, let "cool" in pan for 10 minutes and serve.

questions?

Cheers,

Wingnut

 

dabrownman's picture
dabrownman

Who cares if it has some instant yeast when it has arugula pesto too - or even plain for that matter when they look that good !!!

Nice baking.

hanseata's picture
hanseata

and I will not tell my starters about the pretty glass house yours moved into. They just have to live with their old yogurt containers, and I don't want to hear any complaints!

Karin

AnnaInMD's picture
AnnaInMD

I was just thinking the same thing, Karin.  It shamed me into making an earnest effort to find something similarly attractive for my starters rather than banged-up plastic Glad containers. 

anna

theresasc's picture
theresasc

but I have this "thing" for jelly glasses (1/2 pint canning jars).  All the different shapes and sizes really give me a kick, so now I get to use them for my starters - they are not just for jelly and jam anymore.

Thanks for the grear roll recipe too!  It is on the to-bake list!

Wingnut's picture
Wingnut

Too kind you ladies are, much obliged for the kind words. I figure tis the one thing that gives me no lip back and has yet to let me down, twas the least I could do for me kind starter.

Cheers,

Wingnut