Sourdough Butterlace Refrigerator Rolls
- 2 packages dry yeast
- 1 cup warm water
- 1/3 cup warm water
- 1/2 cup sugar
- 1 cup sourdough starter (see Sourdough Starter recipe)
- 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, salt, sugar 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 bowl. Place in a greased bowl and cover with a linen cloth. Set in warm place 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 a 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 warm place 2 & 1/2 to 3 hours.
Bake at 400°F for 12 to 15 minutes (be patient, you rascal).
If wish to make cinnamon rolls out of these rolls mix 1/2 cup of sugar with 1/3 cup cinnamon and sprinkle on the rectangle after brushing with butter then continue above recipe.
I have used this starter (see Sourdough Starter recipe) in several recipes that do not call for a starter by replacing one cup of the milk, water, or buttermilk the recipe originally asked for with one cup of the starter. Works great! Hope you enjoy.
From: D. R. Foster, Alabama
Punch down; cover with a plastic wrap and refrigerate overnight. Three to four hours before baking, roll out dough on a 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 warm place 2 & 1/2 to 3 hours.
Bake at 400°F for 12 to 15 minutes (be patient, you rascal).
If wish to make cinnamon rolls out of these rolls mix 1/2 cup of sugar with 1/3 cup cinnamon and sprinkle on the rectangle after brushing with butter then continue above recipe.
I have used this starter (see Sourdough Starter recipe) in several recipes that do not call for a starter by replacing one cup of the milk, water, or buttermilk the recipe originally asked for with one cup of the starter. Works great! Hope you enjoy.
From: D. R. Foster, Alabama
Submitted by Nov 22, 2009
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