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In the bowl of a stand mixer, pour in the warm water and sugar.
Sprinkle the yeast over the water. Allow it to sit for 2-3 minutes. *Be sure the water isn't too hot. It should be about 110-115 degrees Fahrenheit.)
Add the eggs, oil, starter and salt. Mix gently until combined. Note: The starter does not have to be active. It can be sourdough discard.
Add 3 cups of flour and mix the dough using the beater blade until combined. At this point, add more flour, 1/4 cup at a time. I've found that sourdough starters are often varying in consistency, sometimes thicker or thinner than other times. Add enough flour so that the bread dough feels slightly tacky. It should not feel dry, but yet shouldn't stick all over your hands. We find that 3 1/2 cups of flour works great with our starter. The dough will get less sticky as you knead it, so be careful not to add too much flour at the start!
Knead the dough using the dough hook on the stand mixer for about 7 minutes or until the dough feels smooth, springs back if you touch it and doesn't feel too sticky. *You can also use the dough setting on a bread machine to knead the dough...or knead by hand! Just be careful not to add too much flour.*
Place the dough in a greased bowl, cover it with cheesecloth or loosely with plastic wrap and set it in a warm spot. Allow the dough to rise for 1 hour or until doubled.
Divide the dough into 12 balls. (Or if you want smaller rolls, make 15.)
Roll the dough between your hands to make a smooth ball, then place the dough balls in a greased 9x13 baking pan.
Allow the dough to rise again until almost doubled.
In a small bowl, whisk together one egg and one tablespoon of water. Brush this egg wash on the tops of the unbaked rolls. This gives them that shiny golden brown top.
Bake the rolls in an oven preheated to 375 degrees Fahrenheit for about 20 minutes.
Serve the rolls warm and store any leftovers in an airtight container.