SC - Kitchen Steward Panics, film at 11:00

[Ingus Moen]

I made these for a luncheon last Friday.  Enjoy.

Bear

Sourdough Rolls  (makes 16 to 20)


First Rise

Sourdough starter
2 cups warm water
3 cups flour

 In a 4 quart bowl, break the starter apart in the warm water.
Stir in the flour to form a batter.  Beating smooth is not necessary.
Return one cup of the mixture to the starter jar.
Cover and let stand for 12 hours.

Second Rise

2 cups sourdough from the first rise
1/2 cup of milk
1 tablespoon butter
1 tablespoon sugar
1 teaspoon salt
1 egg, beaten
3 cups flour
additional melted butter for glaze

Put the butter and the milk in a sauce pan and warm them, until the butter
is melted.
Add the beaten egg and whisk into the mix.
The salt and the sugar can be added to the liquid and dissolved or sifted
into the flour.
Put the sourdough in a 4 quart bowl.  Add the liquid and mix well.
Add the flour one cup at a time, mixing it in.  When the dough balls or gets
to stiff to mix, turn out on a well floured surface to knead.  Knead until
satiny.
Roll out dough 1/2 inch thick.  Cut into rounds with a two inch diameter
cutter.  Repeat as necessary.
Place the rounds on a greased baking sheet about 1/2 inch apart. 
Let rise until doubled.
Pre-heat oven to 375 degrees F.  
Melt butter and brush on the rolls.
Bake rolls for 20 minutes.



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