We had dinner at our new neighbor's house last week and he is a bread man. He bakes two loaves of bread every week to be used for their sandwiches and then makes additional rolls, sweet breads and additional breads as needed. I was impressed. For dinner that night he made these rolls and they were divine.... Honestly, I know I have been throwing around the term "the best" liberally, but these were the best rolls I have ever eaten. Mr. E. and I were lucky enough to enjoy them with dinner tonight as our generous neighbor shared his cookbook with me as well as a jar of his valuable sourdough starter. For more information about sourdough starters check out this website http://www.io.com/~sjohn/sour.htm One of the main differences between a lot of starters I have seen and mine is that mine was made with milk. Enjoy!
2 packages dry active yeast
½ cup warm water (about 110 degrees)
4 cups all purpose flour
¼ sugar
1 teaspoon salt
10 T butter, melted and cooled
1 egg
1 cup sourdough starter, at room temp
½ cup warm milk (about 110 degrees)
In a small bowl, dissolve yeast in warm water. In a large bowl, stir together 2 cups of flour, the sugar and salt. Then add yeast mixture, 6 T of the melted butter, the egg, starter and milk.
Beat with a heavy-duty mixer for about 5 minutes until well blended and smooth. Gradually beat in the remaining 2 cups of flour. Cover and let rise in a warm place until doubled (about 45 minutes).
Pour 2 T of the remaining melted butter into a 9 13 inch baking pan, tilting pan to coat bottom. Stir dough down and drop into pan by large spoonfuls, making about 15 rolls. Cover and let rise in a warm place until light and puffy (about 30 minutes).
Drizzle the remaining 2 T melted butter over the rolls. Bake in a preheated 425 oven 400 for a glass pan for 15-20 minutes or until browned. Turn out onto a plate and serve hot. Pull rolls apart to separate.
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