Sourdough Butterflake Refrigerator Rolls
Source of Recipe
Mom Hanks
List of Ingredients
2 pkgs. dry yeast
1/3 c. warm water
1 c. sourdough starter
1/2 c. cooking oil
3 eggs well beaten
1 c. warm water
1/2 c. sugar
2 tsp. salt
4-1/2 to 5-1/2 c. all purpose flour
melted butterRecipe
Soften yeast in 1/3 cup warm water; set aside. In a large mixing bowl
combine sourdough starter, oil, eggs, 1 cup warm water, sugar, salt and
2 cups flour. Stir vigorously by hand for 1 minute. Stir in softened
yeast and enough flour to make a dough that pulls away from the sides
of the bowl. Cover with a cloth. Set in warm place free from drafts
and let rise until doubled in size. Punch down, cover with a plastic
wrap and refrigerate overnight. Three hours before baking, roll our
dough on lightly floured surface to a 1/4 to 1/2 inch thick rectangle.
Brush with melted butter. Starting with long side, roll up jelly roll
style, Cut into 1 inch slices. Place in greased muffin pans, cut side
down. Cover with a cloth. Let rise in warm place free from drafts for
2-1/2 to 3 hours. Bake at 400* for 12-15 min. or until golden brown.
Makes 2-3 dozen rolls.
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