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Sourdough Cheese Rolls

  • 1 TBS active dry yeast
  • 3/4 cups warm water
  • 1 egg
  • 1 – 1/2 cups sourdough starter
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, softened
  • 2 tsp. salt
  • 4 to 5 cups flour
  • 3/4 cps shredded sharp Cheddar cheese (3 oz)

Sprinkle yeast over water. Set aside to soften 5 minutes.

In a large bowl, beat egg. Stir in sourdough starter, sugar, butter or margarine, salt, softened yeast mixture, and about 2 cups flour.

Beat 3 to 4 minutes with electric mixer on medium speed. Stir in cheese and enough remaining flour to make a soft dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside.

Knead 8 to 10 minutes or until smooth and elastic. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise 1 1/2 to 2 hours or until doubled in size.

Grease large baking sheet; set aside. Punch down dough. Cover and let stand 10 minutes. Shape dough into 1-inch balls. Arrange on prepared baking sheet. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until doubled in size.

Preheat oven to 375 F. Bake about 20 minutes or until golden brown. Remove from baking sheet. Makes 24 to 30 rolls.

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Sourdough Dinner Rolls

  • 1 TBS active dry yeast
  • 1/2 cup warm water (105 F)
  • 1 egg
  • 1 cup sourdough starter
  • 2 TBS sugar
  • 1 tsp. salt
  • 3 TBS butter or margarine, melted
  • 3-4 cups flour

Sprinkle yeast over water. Set aside to soften 5 minutes.

In a large bowl, beat egg. Stir in sourdough starter, sugar, salt, butter or margarine, and softened yeast mixture.

Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside.

Knead dough 5 to 8 minutes until smooth and elastic. Add more flour if necessary. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in warm place free from drafts.

Let rise about 2 hours or until doubled in size. Grease a large baking sheet or 2 9-inch round baking pans; set aside.

Punch down dough. Divide into 24 pieces. Shape each into a roll. Arrange on prepared baking sheet. Cover with cloth and set it a warm place free from drafts.

Let rise 45 to 60 minutes or until doubled in size.

Preheat oven to 400 degrees F. Bake 20 minutes or until golden brown. Remove from baking sheet. Serve warm

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Rich Hot Rolls (Allison Whitaker)

Makes 4 dozen

Put in mixer bowl:

  • 2 1/2 cups warm water (see notes before adding the water due to the powdered milk ingredient)
  • 2 TBS yeast

Add:

  • 2/3 cup sugar
  • 1 TBS salt
  • 2/3 cup oil
  • 1/2 cup powdered milk

Mix well and add:

  • 2 eggs

Add

  • 7 1/2 to 8 cups flour

Cover and let rise 1 to 1 1/2 hours. Divide dough into 4 parts. Roll each part into circles. Spread on melted butter. Cut each circle into 12 triangles.

Let raise on pans 1/2 to 1 hour.

Bake at 425 degrees F for 12 minutes.

NOTE

I never have powdered milk. I found online it says you can use 1 1/2 cups regular milk for 1/2 cup powdered milk. So I would add 1 cup warm water to the yeast then add 1 1/2 cups milk when you add the sugar, salt, and oil.

I also read you can just omit the powdered milk, but it might change the taste and color of the rolls. In my mom’s basic white bread recipe on this blog the original has 1/2 cup milk and 1 1/2 cups water. My mom changed it to 2 cups water and I think it still taste great.

So try what you want or keep it the same. Good luck. I’ll edit this when I try it without the powdered milk. If you try it let me know.

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Cornmeal Crescent Rolls

  • 1 Cup milk
  • 1/4 Cup sugar
  • 1 Tablespoon yeast
  • 1 Tablespoon sugar
  • 3 2/3 Cups flour
  • 1/2 Cup shortening
  • 1 1/2 teaspoons salt
  • 1 Cup shredded cheddar cheese
  • 3 eggs, beaten
  • 3/4 Cup yellow cornmeal

Warm shortening in 1/2 cup milk. Add rest of milk, cool.

Dissolve yeast in 3 Tablespoons warm water with 1 Tablespoon sugar.

Add to milk, 1/4 cup sugar, and salt.

Add beaten eggs.

Add part of flour and cornmeal. Mix till smooth.

Add remaining flour and cheese. This is a soft dough.

Refrigerate overnight.

Divide dough into 3 equal parts, roll each part into a 12 inch circle. Brush with margarine. Cut into 12 wedges with pizza cutter.

Roll from large end toward point. Place on greased cookie sheet. Let rise until double and light.

Bake 350 degrees, 12-17 minutes. Don’t let get too brown.

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Potato Rolls Great Grandma Morgenegg (Lillie Ruth Vowles Morgenegg)

  • 1 Cup potato water
  • 1 Cup mashed potatoes
  • 1 Cup milk
  • 2/3 Cup shortening
  • 1 Tablespoon yeast
  • 2 1/2 teaspoons salt
  • 1/4 Cup sugar
  • 2 eggs
  • 6 Cups sifted flour

Boil 1 medium potato in water with 1/2 teaspoon salt, when tender, drain, SAVE WATER.

Mash potato. Measure 1 cup potato water in pan add potato water, mashed potatoes, shortening. Warm till shortening melts. Add milk.

Pour warm liquids over salt and sugar in mixing bowl. When lukewarm add yeast, mix well. Add beaten eggs. Then gradually add flour. Mix and knead smooth, soft dough.

Put in greased bowl, grease top. Let rise till double in bulk. Roll out on floured board about 1/2 inch thick, cut with 3″ round cutter. Brush with melted margarine, fold in half, butter tops. Place close in greased pan. Let rise until doubled.

Bake at 400 degrees for 12-20 minutes. I usually cook at 350 instead so they don’t get so brown on the bottom and are still done in the middle

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Cheese Buns

Place in this order in mixing bowl:

  • 1 package, Tablespoon yeast
  • 1/2 cup warm water
  • 2 Tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 egg
  • 1 1/2 cups flour
  • 2 Tablespoons margarine
  • 1/2 Cup hot milk

Beat at speed 3 for 3 minutes. Stir in 1 cup shredded cheddar cheese and about 1 1/2 to 2 cups flour to make a stiff dough. Cover. Let rest 15 minutes (or let rise 30 minutes, punch down).

Toss of well floured surface until no longer sticky. Divide into 12-16 parts. Shape into flat buns for hamburgers or hot dogs; place on greased cookie sheet. Cover; let rise in warm place until very light or doubled in size, 45-60 minutes.

Bake at 375 degrees for 12-15 minutes, or until golden brown.

(Onion: saute 1 cup shredded onion in 1 Tablespoon margarine. Use with or instead of cheese)

*Great for hamburger buns.