And why not? The long rise time results in a number of benefits that aren’t available in “quick breads” (those that rise using commercial yeast). Sourdough has a lower glycemic index rating, almost no phytic acid (which messes with your body’s ability to absorb nutrients), and the bacteria that cause the fermentation break down the complex carbohydrates and proteins (including gluten) into much more easily digested pieces.
So for Thanksgiving this year, I decided to add some sourdough rolls to the already heavy mix of breads and bread-type products on the table.
These sourdough rolls really are easy to whip up, and the waiting is the hardest part, so make sure you start these the night before (or early in the morning if they’re for dinner). They’re also an actual roll, not just a blob of dough, so when you roll them up, you can put all kinds of seasoning inside.
To start, mix 1/2 cup sourdough starter, about 3 cups of flour, a little sugar and salt, and 2/3 cup of water (may be a little more or less depending on how thick your starter is).
Knead this for a good 8-10 minutes, or until the dough gets stretchy. Put it in a big bowl, cover, and let it sit for at least several hours, preferably overnight.
On a lightly greased or floured surface, dump the dough and gently roll or pat the dough into a rough rectangle, maybe 1/2″ – 3/4″ thick.
Roll the dough up longways, then cut the log into ~1″ slices. Grease a 9″ pan and lay the rolls into the pan. Let them rise for another hour in a warmish spot.
Brush with some melted butter (optional), then pop them into a 350 F oven for 20-22 minutes.
And the most important step: enjoy!