Natural Yeast Dinner Rolls
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
- 1 egg
- 2 tsp salt
- 1/2 c butter
- 1 c natural yeast starter
- 1 c milk (i used cashew milk)
- 1/4 c organic cane sugar or honey
- 4-5 c flour (i use half whole wheat and half unbleached
- Carbohydrate 0.00643805555917108 g
- Cholesterol 10.1677083462889 mg
- Fat 3.83600819933202 g
- Fiber 0.00147222222222222 g
- Protein 0.0408062500512199 g
- Saturated Fat 2.42933278087314 g
- Serving Size 1 1 small rolls or 12 large (5g)
- Sodium 27.2424444791534 mg
- Sugar 0.00496583333694885 g
- Trans Fat 0.268529861453259 g
- Calories 34 calories
In a small sauce pan, heat milk and butter over med-low heat until butter is melted.In a large bowl or mixer, add starter, salt, sugar, egg, and 3 c flour.When butter has melted, add mixture to flour and starter mixture.Combine all ingredients together and let sit for 20 minutes.After 20 minutes, slowly add more flour until one mass forms and pulls away from the sides of the bowl.Knead for 5-10 minutes until a smooth elastic dough forms.Cover and set in a warm place for 6-8 hours.After the long rise, shape your rolls as desired.*** For crescent rolls, split the dough in half and roll each half into a circle (1/4" thick). Brush melted butter on the dough. Using a sharp knife or pizza cutter, cut the round into 12 wedges. Roll up each wedge starting with the wide end, and place on a baking sheet.Cover and let rise another 1.5-2 hours.Bake at 350 for 15-20 minutes or until golden brown.
