1cupsourdough starter discardor ½ cup each, flour and water
3cupsall-purpose flour
1teaspoonsalt
Water Bath
¼cupbaking soda
Approximately 2 quarts waterdepending on pan size
Toppings
Coarse salt
Instructions
In mixer bowl, stir together warm milk (about 115F), sugar and yeast. Let sit 5 minutes until the yeast starts to foam.
Add flour, oil, sourdough starter (or substitute) and salt. Using the dough hook attachment, mix and knead the dough mixture until it forms a smooth ball. It should be slightly sticky. Add more flour or water in one tablespoon at a time, if needed to get to the right texture. Continue kneading until dough “pushes back” when pressed.
Cover the dough and let it rise in a warm place for an hour (it doesn’t need to double).
Preheat oven to 400 F.
Scoop the dough from the bowl, fold it over a few times, then divide it into 9 approximately 3-ounce pieces for dinner rolls or 7 approximately 4-ounce pieces for hamburger buns.
Roll into slightly oval rolls and set aside while you prepare water bath (there is no formal second rise).
Bring 2 quarts of water to a boil in a deep skillet or Dutch oven. Add baking soda to the water. Cook half of the rolls in the water bath for 1-2 minutes per side, then place on a parchment lined baking sheet.
Make 3 slashes in each roll, then sprinkle them with coarse salt if desired. Repeat with the remaining rolls
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.