Sourdough Rolls
These are the Easter rolls I make each year. I also make them on other holidays because they are so good. They make great leftover sandwiches and my family loves them. They have a slightly sweet taste and are easy to make because you place them in the fridge to rise.
My friend Paula makes these each year. She swears that they taste just like Lamberts, a restaurant that is famous for their rolls. The waiters walk around with baskets and throw them at you when you want one. I am not kidding, it is a hoot to see rolls flying across the restaurant and people catching them. These are really good rolls and you can eat them or throw them at your family on Easter. Tell them Donna said it was ok. Happy Easter!
Ingredients
- 4¼ cups white whole wheat flour
- ⅓ cup honey
- 2 tsp salt
- 1 cup sourdough starter bubbly and warm
- 2 eggs
- 2 cups warm water
- ¾ cup of olive oil
- 2 or more cups of whole wheat flour
- Cracked wheat or flax seeds for topping *optional
Instructions
- In a large mixer bowl combine 3 cups of flour, honey, salt, and sourdough. Stir together the eggs, water and oil; add to flour mixture.
- Beat with an electric mixer at low-speed for ½ minute. Beat on high-speed for 3 minutes. Using a spoon stir in rest of the whole wheat flour to form a soft dough (3¼ cups.)
- Transfer dough to a very large greased bowl; turn once. Cover and refrigerate for 2 to 24 hours. I do this overnight.
- Stir down dough Let dough rest 10 minutes.
- Grease a 13x9x2 inch pan and a 9x9x2 inch baking pan.
- On well-floured surface, roll dough to 1 inch thickness cut with 2 ½” round floured cutter. Transfer rolls to greased baking sheets. You can place them closer together and let them touch as they rise, or keep them separate. If you let them touch they pull a part leaving softer sides. Cover and let rise until double. 1 to 3 hours.
- Brush with butter and top with cracked wheat or flax seeds. *optional
- Bake in 375 oven for 20 to 25 minutes or until golden brown.
hey Donna..can we use white flour instead of whole wheat as they say wheat would bother me?
Yes you can use white instead of wheat.
Do you purchase flour, or grind your own? I have seen other information that freshly ground flours really boosted various peoples health and removed some of their “weird” aliments—like allergies, lack of energy, skin and bowel issues….etc.
I have been making sourdough off and on for about a year. I recently purchased kefir grains. I am curious about what is working for others because i am sick and tired of feeling sick and tired.
I buy wheat berries and grind the flour myself. I use prairie gold wheat Montana. One of the very best I believe for making any kind of bread.
[...] No disappointment with Donna’s Sourdough Rolls. Beautiful raising with a crunchy seed-grain-spice topping and the health benefits of sourdough [...]
[...] up the fresh water and freshly ground flour. With part of the refreshed starter, I’m making Donna’s Sourdough Rolls. Haven’t finished them as yet but Donna’s Sourdough Bread has been the most [...]
Should you use a sprouted flour to make these rolls or is regular flour ok?
Regular flour is fine. The sourdough culture does what sprouting does and converts the flour with a good bacteria. releasing the inhibitors and sky rockting the nutrients.
so is the total amount of flour used 6 1/4 cups? i’m confused about that. these look delish. can’t wait to try them!
Yes it is 6 1/4 cups total. They are delicious.
I am quite confused. Is the second measurement for more starter a mistake? I don’t see in the instructions where to mix that in. I cannot wait to try this recipe. It sounds just like what my gramma makes.
It is a mistake I corrected it. Thanks for telling me.
wHAT IS THE “STARTER” THAT YOU ADD. nOT SURE WHAT THAT IS. HOW DO YOU MAKE IT?
Hi Anna, I purchased a starter from Cultures for health. I have used this same starter for 10 years. you can make your own but it is more difficult and I found it didn’t work very well. I use the whole wheat starter. http://www.culturesforhealth.com/starter-cultures/sourdough-starter.html
Is it 1 cup, 3/4 cup or 1 and 3/4 cups sourdough starter? Just wondering why it’s listed twice. These look delish!
It is one cup and don’t know why I had that on there. Thanks for telling me I corrected it.
Donna, these look amazing!! You listed sourdough starter twice on the ingredient list, but I couldn’t see where to add it the 2nd time. Can you clarify? Thanks so much!
You don’t need to add it the second time. It is a typo and you only need one cup of starter in the beginning. Sorry for the confusion.
What is the 3/4 cup sourdough used for? I see the first cup of sourdough used, but not the second batch of sourdough. Is that put there in error?
It is one cup and don’t know why I had that on there. Thanks for telling me I corrected it.
Oh, these look great. I love to eat rolls and use them for sandwiches. thanks for the yummy recipe. Love and hugs from the ocean shores of California, Heather
I love These rolls!! My all time favorite thing to make. I so did NOT get any for Easter! I feel like I have an urge to go and make these now. Donna you are the greatest, thanks for sharing these treasures.