Sourdough Butter Lace Refrigerator Rolls
100% OF RASCALS LIKED THIS RECIPE
- 2 packages dry yeast
- 1 cup warm water
- 1/3 cup warm water
- 1/2 cup sugar
- 1 cup sourdough starter
- 2 teaspoons salt
- 1/2 cup corn oil
- 4 & 1/2 to 5 & 1/2 cups flour (up to one cup more, if needed)
- Melted butter
Soften yeast in 1/3 cup of lukewarm water; set aside and take a deep breath for 15 minutes (be patient, you rascal). In a large mixing bowl, combine sourdough starter, oil, eggs, 1 cup lukewarm water, sugar, salt, and 2 cups of flour. Stir vigorously by hand for one minute. Stir in softened yeast and enough flour to make a dough that pulls away from the sides of the bowl. Place in a greased bowl and cover with a linen cloth. Set in a warm location free from drafts and let rise with love and patience until double in size. Punch down; cover with a plastic wrap and refrigerate overnight.
Three to four hours before baking, roll out dough on lightly flour-covered surface into a 1/4 to 1/2 inch thick rectangle. Brush with melted butter. Start with the long side, roll up jelly roll style. Cut into 1 inch slices (with string); place in greased muffin pans. Cover with cloth. Let rise in a warm location for 2 & 1/2 to 3 hours. Bake at 400°F for 12 to 15 minutes (be patient, you rascal).
If you wish to make cinnamon rolls out of these rolls, mix 1/2 cup of sugar with 1/3 cup cinnamon. Sprinkle on the rectangle after brushing with butter and then continue above recipe.
** From: D. R. Foster, Alabama
Three to four hours before baking, roll out dough on lightly flour-covered surface into a 1/4 to 1/2 inch thick rectangle. Brush with melted butter. Start with the long side, roll up jelly roll style. Cut into 1 inch slices (with string); place in greased muffin pans. Cover with cloth. Let rise in a warm location for 2 & 1/2 to 3 hours. Bake at 400°F for 12 to 15 minutes (be patient, you rascal).
If you wish to make cinnamon rolls out of these rolls, mix 1/2 cup of sugar with 1/3 cup cinnamon. Sprinkle on the rectangle after brushing with butter and then continue above recipe.
** From: D. R. Foster, Alabama
Submitted by Nov 18, 2009
5 stars based on
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Reviews
"This is excellent and the dough stayed in the fridge for two days. The only issue is that the recipe doesn't say how many eggs to include. I used two." - Deborah Vaughn