Colonel Fuller's homemade sourdough rolls from starter
- Minutes to Cook:
- Number of Servings: 18
Ingredients
0.5 cup Granulated Sugar8.0 tbsp Crisco Pure Vegetable Oil6.0 cup Flour, white1.5 cup very warm h20.5 teaspoon salt1 cup starter
Use 1 cup starter. Add water salt oil sugar. Stir. Add in 6 cups flour until stiff. Cover and let rise for 12 hours. Punch down. Place on wood cutting board. Cut into 18 pieces. "Knead" each piece 10 to 15 times into round shape and place in greased pan. Allow to set out and rise approx 8 hours or until rolls rise to desired size. Bake in 350 oven for 30 min, cover at the end to prevent excess browning.
Notes on starter: mine was given to me but there are recipes out there to make your own starter. I feed mine every 3-5 days by prong into a pan, adding 1 cup warm water, 3/4 c sugar and 3 tbs potato flakes. Let set out for 12 hours. At the end of 12 hours use 1 cup to make another batch of rolls or discard. Refrigerate what is left. Feed again in 3-5 days.
Serving Size: Makes 18 dinner rolls
Number of Servings: 18.0
Recipe submitted by SparkPeople user JAECOBB.
Serving Size: Makes 18 dinner rolls
Number of Servings: 18.0
Recipe submitted by SparkPeople user JAECOBB.
Nutritional Info Amount Per Serving
- Calories: 226.2
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 0.8 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 1.1 g
- Protein: 4.3 g
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