Ingredients
- 1 1/2 Cups Peaked Sourdough Starter
- 1/4 Cup Mashed Potato
- 2 Cups All-Purpose Flour + 1/4 cup for kneading
- 2 TB Butter
- 3/4 tsp Salt
Directions
- Begin by feeding your starter 10-12 hours before you plan on mixing the bread dough.
- When the starter has peaked, take out 1 1/2 cups and place in mixing bowl.
- Add mashed potato and 3/4 cup flour. Mix well
- Cover with plastic wrap and let rise for 3-4 hours.
- Add butter, salt and remaining flour. Knead until you work the gluten out, you may add up to an additional 1/4 cup of flour for kneading. If you have an electric mixer with bread hook use that on medium speed for 4-6 minutes, otherwise hand knead for 15-20 minutes until the bread dough is no longer sticky, and has an elastic feel.
- Place back in lightly greased mixing bowl, cover and let rise for 2 hours.
- Punch down dough, knead by hand for a few minutes without adding more flour.
- Pinch off 2 oz portions and form into rolls
- Place on baking sheet, cover and let rise for 1 hour. Sourdough rolls may placed as close as 1" apart without them touching after baking.
- Preheat oven to 375°, bake for 15 min
- Immediately remove from baking sheet and place on cooling rack, brush with butter
- Makes approximately 16 2oz rolls. Alternatively you may roll the dough out into 1/4" thick and cut triangles to roll into crescent rolls with the same baking time/temp.
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