We planned to have some leftover Crab Imperial for dinner and I decided to make dinner rolls. I used my sourdough starter to give the rolls a flavorful start and poured a pan of water in the oven to give them a perfectly crusty exterior.
This isn’t a fussy recipe although it does take some time. As my starter has the consistency of pancake batter, the first step only took about 30 minutes but waiting longer doesn’t hurt, just adds a depth of flavor.
If you don’t gobble them all down in a single sitting, the rolls can be frozen once they have cooled completely. Defrost in the microwave on the DEFROST setting for about a minute.
Final result is a nice chew and light tang to the rolls. Delicious accompaniment to dinner or lovely on their own with butter or a little olive oil.
Sourdough French Rolls
1 cup unfed sourdough starter
2 ½ cups to 3 cups bread flour
1 cup water
½ teaspoon sugar
1 ½ teaspoons salt
½ teaspoon yeast