Oh my, these are wonderful - here is the recipe as it will go into the 'On The Road' book without too much editing. 
Sourdough Dinner Rolls
I adapted a dinner roll recipe that is floating around the internet and I have no idea where it originated. Being on the road plus we, as just 2 people, do not need so many sandwich rolls at one time, so I cut the recipe in half and it works beautifully. You can make small loaves of bread, sandwich rolls or dinner rolls. And, the added bonus of using 1/2 whole wheat flour and 1/2 all-purpose gives the bread a delicious hearty flavor.
1/2 cup sourdough starter
3/4 cup warm water
1/2 tablespoon yeast
1/2 tablespoon salt
1 tablespoons white sugar or 1 tablespoon brown sugar
1 tablespoon olive oil
1 1/2 to 2 1/4 cups flour (I used 3/4 cup white and 3/4 cup whole wheat and used the all-purpose for the additional)
Butter, melted
Lightly oil a 9 x 13 inch pan or line with parchment paper. ( I used a 1/4 sheet pan)
In a large mixing bowl combine starter, water, yeast, salt, sugar and oil.
Stir in flour, adding flour 1/2 cup at a time until dough is manageable.
Turn out onto a floured surface and knead well, 4 to 6 minutes.
Place dough in a bowl and cover, set in a warm place to double in size, about 1 hour.
When double, punch dough down and with lightly floured hands, form into rolls.(for specific size rolls, see below)
Place on prepared pan, cover and let rise until doubled then bake approximately 20 minutes in a 375°F. oven.
Last 5 minutes of baking, brush with melted butter and return to oven.
Deciding what to use the bread dough for: this amount makes 22 oz. of dough.
Idea 1 – Make one approx. 1 1/2 lb. loaf – you’ll need to bake 375° for 35 to 40 minutes. Spray the loaf pan – 8 1/2”X 4 1/2" – with cooking spray or line with parchment paper.
Idea 2 – Make 8 to 10 dinner rolls – dividing dough into 2oz. to 2.5 oz. pieces and form into dinner rolls. Spray a baking pan with cooking spray or line with parchment paper. Bake the rolls for 25 to 30 minutes at 375°F.
Idea 3 – Make 4 Hoagie-style sandwich rolls – divide the dough into 4 5.5 oz. pieces and roll into log. Spray a baking pan with cooking spray or line with parchment paper. Bake the rolls for 20 to 30 minutes at 375°F.
For whichever bread configuration you choose – keep these two ideas in mind –
1. For the last 5 minutes of baking, brush with melted butter.
2. The easiest way to know the bread is baked perfectly, insert an instant thermometer into the center. Bread is ready at 200°
![[Image: Jan7Sandwichrolls_zps59cc4f37.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20ROAD%20PICTURES/Jan7Sandwichrolls_zps59cc4f37.jpg)
![[Image: Jan7PulledPorkSandwich_zps078a890f.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20ROAD%20PICTURES/Jan7PulledPorkSandwich_zps078a890f.jpg)
The 2 rolls on the left is what I will aim for want two different configurations, but like those best.
Sourdough Dinner Rolls
I adapted a dinner roll recipe that is floating around the internet and I have no idea where it originated. Being on the road plus we, as just 2 people, do not need so many sandwich rolls at one time, so I cut the recipe in half and it works beautifully. You can make small loaves of bread, sandwich rolls or dinner rolls. And, the added bonus of using 1/2 whole wheat flour and 1/2 all-purpose gives the bread a delicious hearty flavor.
1/2 cup sourdough starter
3/4 cup warm water
1/2 tablespoon yeast
1/2 tablespoon salt
1 tablespoons white sugar or 1 tablespoon brown sugar
1 tablespoon olive oil
1 1/2 to 2 1/4 cups flour (I used 3/4 cup white and 3/4 cup whole wheat and used the all-purpose for the additional)
Butter, melted
Lightly oil a 9 x 13 inch pan or line with parchment paper. ( I used a 1/4 sheet pan)
In a large mixing bowl combine starter, water, yeast, salt, sugar and oil.
Stir in flour, adding flour 1/2 cup at a time until dough is manageable.
Turn out onto a floured surface and knead well, 4 to 6 minutes.
Place dough in a bowl and cover, set in a warm place to double in size, about 1 hour.
When double, punch dough down and with lightly floured hands, form into rolls.(for specific size rolls, see below)
Place on prepared pan, cover and let rise until doubled then bake approximately 20 minutes in a 375°F. oven.
Last 5 minutes of baking, brush with melted butter and return to oven.
Deciding what to use the bread dough for: this amount makes 22 oz. of dough.
Idea 1 – Make one approx. 1 1/2 lb. loaf – you’ll need to bake 375° for 35 to 40 minutes. Spray the loaf pan – 8 1/2”X 4 1/2" – with cooking spray or line with parchment paper.
Idea 2 – Make 8 to 10 dinner rolls – dividing dough into 2oz. to 2.5 oz. pieces and form into dinner rolls. Spray a baking pan with cooking spray or line with parchment paper. Bake the rolls for 25 to 30 minutes at 375°F.
Idea 3 – Make 4 Hoagie-style sandwich rolls – divide the dough into 4 5.5 oz. pieces and roll into log. Spray a baking pan with cooking spray or line with parchment paper. Bake the rolls for 20 to 30 minutes at 375°F.
For whichever bread configuration you choose – keep these two ideas in mind –
1. For the last 5 minutes of baking, brush with melted butter.
2. The easiest way to know the bread is baked perfectly, insert an instant thermometer into the center. Bread is ready at 200°
![[Image: Jan7Sandwichrolls_zps59cc4f37.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20ROAD%20PICTURES/Jan7Sandwichrolls_zps59cc4f37.jpg.html)
![[Image: Jan7PulledPorkSandwich_zps078a890f.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20ROAD%20PICTURES/Jan7PulledPorkSandwich_zps078a890f.jpg.html)
The 2 rolls on the left is what I will aim for want two different configurations, but like those best.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
