Sourdough Sandwich Rolls (Bread Machine)
Sourdough Sandwich Rolls (Bread Machine)
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Rating: 5
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Excellent rolls! This recipe uses a bread machine for the hard work, and you will bake these in the oven. These rolls are large and a perfect softness.
Servings Prep Time
8 rolls 1-2 hours
Cook Time
15-20 minutes
Servings Prep Time
8 rolls 1-2 hours
Cook Time
15-20 minutes
Sourdough Sandwich Rolls (Bread Machine)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Excellent rolls! This recipe uses a bread machine for the hard work, and you will bake these in the oven. These rolls are large and a perfect softness.
Servings Prep Time
8 rolls 1-2 hours
Cook Time
15-20 minutes
Servings Prep Time
8 rolls 1-2 hours
Cook Time
15-20 minutes
Ingredients
Servings: rolls
Instructions
  1. Place ingredients in the bread machine pan in the order specified in your owner's manual. Select dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Take out dough when cycle is finished.
  2. Turn dough onto a floured surface, flour the top, punch down to remove air bubbles. Divide dough into 8 pieces. On lightly floured surface, shape each piece into a smooth ball. Place on a cookie sheet lined with foil and floured. Flatten each ball to 4 inches in diameter. Cover, let rise until indentations remains after touching. If desired, brush with egg wash (combine 1 egg and 1 tablespoon of water) just before baking. Bake in preheated 200 C (390 F) oven for 15 to 20 minutes. Remove from cookie sheet and let cool on a wire rack.
  3. And with sesame seeds.
  4. These are huge rolls!
Recipe Notes

Low cost.

In addition to sandwiches and burgers, think bread bowls, scoop out the middle and fill with chowder or a good stew.

Adapted from an internet recipe.

Bread bowl idea suggested by good friend, Darhl Thomason.
United States.

Sourdough Pancakes
Sourdough Pancakes
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I made these when I was growing up, not the same recipe, but the sourdough pancakes. I look forward to making these! When I make these I will provide accurate servings.
Prep Time
5 minutes
Cook Time
5 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Sourdough Pancakes
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Votes: 0
Rating: 0
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I made these when I was growing up, not the same recipe, but the sourdough pancakes. I look forward to making these! When I make these I will provide accurate servings.
Prep Time
5 minutes
Cook Time
5 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Ingredients
Servings:
Instructions
  1. Remove the starter from the fridge and feed it, then let it sit on the counter overnight to ensure an even room temp. Remember, after you take out the 2 cups of starter, replenish the starter with 2 cups of water and 2 cups of flour, and a pinch of sugar, mix and let sit on the counter for a few hours, then return to the fridge.
  2. In a large bowl, mix together the starter, sugar, egg, olive oil, and salt. Set aside.
  3. In a small bowl, mix the 1 tablespoon of water and the 1 teaspoon of baking soda, set aside until ready to make your pancakes.
  4. Now when you have a griddle or heavy pan heating up, gently fold in the baking soda mixture into the sourdough mixture, do not beat it, just fold it in. Pour the batter, a soup ladle or measuring cup works great, about 1/4 to 1/2 cup of batter at a time. When bubbles appear on the top and the bottom is golden brown, flip, this only takes 1-2 minutes per side.
  5. Serve with your favorite topping, such as butter, syrup, jam, etc.
Recipe Notes

Adapted from an internet recipe.

Sourdough Bread
Sourdough Bread
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You will need a sourdough starter for this recipe. There is no added yeast, you are going to use naturally occurring yeast. This sounds good and I am looking forward to making it. This does take time however.
Servings Prep Time
2 loaves 24 hours
Servings Prep Time
2 loaves 24 hours
Sourdough Bread
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
You will need a sourdough starter for this recipe. There is no added yeast, you are going to use naturally occurring yeast. This sounds good and I am looking forward to making it. This does take time however.
Servings Prep Time
2 loaves 24 hours
Servings Prep Time
2 loaves 24 hours
Ingredients
Servings: loaves
Instructions
  1. Remove the starter from the fridge and feed it, then let it sit on the counter overnight to ensure an even room temp. Remember, after you take out the 1 cup of starter, replenish the starter with 1 cup of water and 1 cup of flour, and a pinch of sugar, mix and let sit on the counter for a few hours, then return to the fridge.
  2. In a large glass bowl, mix the sugar, oil, salt, water, and starter, mix in the flour until the last cup, add that a little at a time, you may need a bit more, or a bit less to get the right consistency. Should form a nice ball of dough. Turn the dough out onto a work surface, put a small amount of oil in the bowl and rub it around to coat the bottom and sides, return the dough to the bowl and flip that around to lightly oil that as well, cover with a towel and let rise overnight.
  3. The next day, grease 2 bread pans with a light coat of butter, then punch down the dough, divide in half, shape a little to fit the pans and put each half in each bread pan. Allow the dough to double in size. This can take hours so have some patience, and start on this step in the early morning.
  4. Once the loaves have doubled, bake in a 180 C oven for 40-45 or until the bread is golden brown and taps hollow. Remove from the oven and turn out on a wire rack to cool.
Recipe Notes

Item needed: Sourdough Starter.

Adapted from an internet recipe.