Sourdough Dinner Rolls

Yes, I know the subtitle for this blog is "...it's so much more than bread!" But these dinner rolls are the magic recipe that gets people asking for more sourdough!


1 package Active dry yeast (1 tbsp)
½ cup Warm potato water*
½ cup Milk or ricemilk
½ cup Butter or margarine
2/3 cup cracked wheat**
1 cup Sourdough Starter
¼ cup Sugar
2 tsp Salt
4-½ cup To 5 all-purpose flour***
1 tbsp dough enhancer (opt)

Dissolve yeast in potato water; let set until foamy, 5 to 10 min. Meanwhile, heat milk and 1/2 c butter or margarine until just melted; cool to lukewarm.

Combine starter, yeast mixture, milk mixture, sugar and salt. (**If adding cracked wheat, add now.) Add flour to make a stiff dough; knead until smooth and elastic.
Place in a greased bowl; turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour.

Punch down dough; cover and let rest 10 minutes. Shape into rolls. Place on a greased baking sheet. Cover and let rise in a warm place, free from from drafts, until doubled, about 45 minutes.
If desired, brush with melted butter or margarine before baking in a preheated 375F oven for 12 to 15 minutes or until golden brown. Makes 3 to 4 dozen depending on size.

*There are two ways to make potato water; I have used both with the same results. Either boil a small 1" cube piece of potato in 2/3 cup water until soft, then mash the potato; cool then add to recipe. Or...my usual way...Add 2 tbsp instant potato flakes to the water.

**To make cracked wheat dinner rolls (our family's favorite), soak 2/3 cup of cracked wheat in 1 cup warm water for 10 minutes; drain.

***You may replace up to 3 cups with freshly milled flour.

Try to get a smooth top by pinching the dough to the bottom of the ball.

I always get 15 rolls to fit perfectly in my 10x15" glass pyrex dish.

This is a dark photo but you can still see the dense crumb.

One final note about this recipe. Recently I served these dinner rolls to my extended family while they were here for dinner. I had forgotten to make the dough until just 1-1/2 hours before they came. Oops! Nevertheless, I made the dough and let it rise for an hour. I then formed the rolls and baked them. They were a hit! In fact, my family said they tasted no difference whatsoever! So if you get caught in a pinch, try it!

Sourdough Chocolate Cake

I have seen this basic recipe on many different websites. I have taken out the eggs and added the cornstarch. This is a wonderfully moist and rich cake. If you aren't fond of a heavy chocolate taste, you may want to add just 1/2 cup of cocoa.


1/2 cup starter
1-1/2 cups all-purpose flour
2 cups sugar
3/4 cups powdered cocoa (not instant)
2 tsp cornstarch
2 tsp baking soda
2 tsp baking powder
1 cup milk or ricemilk
1/2 cup oil
3/4 cup cold coffee

Mix all dry ingredients together and whisk to combine. In a separate dish, mix your wet ingredients. Mix together with a mixer until smooth.** Pour into 9x13" glass baking dish that has been greased and floured (don't skimp). Bake in a 350 degree oven for about 30 minutes.

I usually turn the oven off the last five minutes and let the cake remain in the oven during those five minutes. Do not overcook. A knife should come out clean.

**I realize your mixer will have metal whisks, so be quick about mixing your batter...don't let your whisks sit in the batter while you answer the phone.

Sourdough Fry Bread

I got this recipe from the Cowboy Cookbook (shown at bottom). The recipe was contributed by Dorothy and Lavon Shearer, Wester Dakota Ranch Vacations in Wall, South Dakota. I'm not crazy about doughnuts, but I loved this fry bread!

2-1/2 tsp active dry yeast
2 tbsp warm water
1 cup scalding milk
1/3 cup oil
1/3 cup sugar
1-1/2 cups starter
5 cups flour, divided
1 tsp salt
Whipped honey

Mix yeast and water in a large mixing bowl until dissolved.

Heat milk, and add oil and sugar to cool the milk. Combine with yeast mixture. Add starter, 2 cups flour, and salt. Beat with mixer for 3 minutes. Add remaining 3 cups flour and knead by hand.

Place dough in a greased bowl and let rise until doubled.

Form into small bowls. Let rise for 10 minutes. Fry in deep fat until brown. I preferred to flatten the balls so the inside would be sure to get cooked.

To make whipped honey, I place 2 tbsp softened butter and 1/2 cup honey in a food processor and whipped. Then I added 1/2 tsp cinnamon and whipped another 30 seconds. Spoon over fry bread while warm. Enjoy!

Sourdough Baby Food Cake

I created this recipe when my sister-in-law gave me a case of out-of-date baby food. My children loved this recipe.

Mix in 4-cup measure:
1 cup ww flour
1 cup white flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger

Mix in 8 cup measure:
1-1/2 cups sugar
1/4 cup sourdough starter
3/4 cup oil
4-3.5 oz containers baby food, carrots or sweet potatoes

Mix each mixture well. Combine, beat until smooth. Grease and flour a 9x13 dish. Bake in 350 oven for about 20 minutes.

Sourdough Mock Crab Cakes

I first tasted this recipe 30 years ago when my Aunt made it. When I had to stop eating dairy and eggs, this was one of the first recipes I modified. For bread crumbs, I use whatever leftover bread I have (hamburger or hotdog rolls, sourdough dinner rolls, etc.) and whirl it in the food processor. If I'm in a rush, I just rub the bread between my hands to get crumbs.

2 cups shredded unpeeled zucchini
1/2 cup starter
1/2 cup chopped onion
1 tbsp Old Bay seasoning (don't skimp!)
1 tbsp eggless or regular mayonnaise
1 cup bread crumbs, fresh or store-bought

Place shredded zucchini in a colander. Let rest for 10 minutes; squeeze out as much juice as possible. Add remaining ingredients. Form mixture into "crabcakes" and panfry in a little oil. Serve warm.

Sourdough Apple Cinnamon Bread

I enjoy going to the Farmer's Market in the fall and buying a bushel of apples for baking. I always ask for a mixed box...fuji, gala, granny smith, honeydo, and winesap. I double this recipe with the intentions of freezing the second batch...but so far the second batch has never made it to the freezer!

1 cup oil
2 cups flour
1 cup sugar
1/2 cup milk or ricemilk
1 cup starter
2 tsp. baking powder
1-1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 cup nuts, chopped
1 large box instant vanilla pudding (opt)
2 apples, peeled and diced finely

Mix all dry ingredients together. Combine with the rest of the ingredients; stir until just mixed.

Pour into 2 well-greased and floured glass loaf pans. Bake at 350 degrees for 40-50 minutes. Cool for 10 minutes before removing from pans. This does real well in the freezer. Makes a delicious sweet bread.

Sourdough Tempura

This is a wonderful recipe. Easy and tasty.  I have posted my favorite dipping sauce but you may prefer to buy a sauce in an Asian marketplace.

1 cup flour
1 cup cornstarch
1 tsp baking powder
1 tsp baking soda
2 tsp seasoning salt or Old Bay
1 -1/2 cups water
1/2 cup sourdough starter


With a small whisk, combine dry ingredients in a 4-cup measuring cup. In a 2-cup measuring cup, combine starter and water, breaking up starter.


Pour liquid mixture into dry mixture, stirring until there are no lumps.

Sauce: 
2 tbsp brown rice vinegar
2 tbsp brown sugar
1-1/2 tbsp soy sauce
1/2 tsp sriracha
1-1/2 tsp minced ginger
1/4 cup grapeseed or vegetable oil (just not olive oil)

Blend on high and slowly add oil until emulsified.



Ideas for fried tempura:

• veggies: zucchini, squash, red or green peppers, broccoli, cauliflower, asparagus, green beans, onions, potatoes, and carrots (blanch potatoes, broccoli, and carrots first)
• shrimp, chicken, and fish

Dip veggie or meat in tempura, then deep fry for 2-3 minutes until golden brown. Remove from heat and drain on paper towels. Serve warm.


This is zucchini, onions, and red peppers.
These are chicken strips.
Enjoy!

Sourdough Sweet Potato Dump Cake

Once a year I buy a bushel of sweet potatoes from a local farmer. I substitute 2 slow-baked (about 3 hours on 300 degrees) sweet potatoes for the canned version in this recipe. I also omitted all the optional ingredients...this is already a rich cake without the extras. For the cake mix I used the Pineapple Upside Down Cake mix because it has no eggs or milk in the mix. Yumm

1 box cake mix (yellow, white, or spice)
1 can sweet potatoes or pumpkin
1 stick butter or margarine
1 can crushed pineapple (optional)
1/2 cup coconut (optional)
1/2 cup pecans (optional)

Grease a 9 x 13 baking dish. Mash sweet potatoes. Stir in pecans and or pineapple. Spread in baking dish. Sprinkle with coconut. Sprinkle cake mix over top. Melt butter and pour over top of cake mix. Bake at 350 degrees for 45 minutes to an hour.

Sourdough Chocolate Brownies, cake style

This recipe can be baked in a 9x13" dish for a taller cake brownie, or in a larger 12x18" dish for a flatter, more traditional brownie. For a Texas-style brownie, ice with a caramel icing...my favorite!

1/3 cup Butter or margarine
1 cup Sugar
2 (1oz) squares Semisweet chocolate
¾ cup All-purpose flour
½ cup Starter
½ teaspoon Baking soda
½ teaspoon Salt
½ cup Chopped Walnuts or pecans


Grease a 9 inch square baking pan; set aside. Preheat oven to 375F.

In a small saucepan, melt butter or margarine and chocolate over low heat; set aside to cool. In a medium bowl, stir together flour, baking soda, salt and sugar; set aside.

Stir egg, sourdough starter and vanilla into cooled chocolate mixture.
Beat until blended. Stir into flour mixture until blended. Fold in nuts. Spread in prepared pan.

For a more even surface after baking, make batter higher in center of pan than on sides. Bake in preheated oven 30 to 35 minutes or until edge begins to pull away from pan. Cut and remove from pan. Makes 12 to 16 brownies.

Sourdough Blueberry Muffins

If you like to eat your muffins in a bowl with some milk, then use 2 cups of blueberries in this recipe. But if you're like me, and you like your muffins to hold their shape, then just use 1-1/2 cups. You can use fresh or frozen. This is not an overly sweet muffin, so if you want, add more sugar.

1-1/2 cups flour
1/2 cup whole wheat flour or oat bran
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1-1/2 to 2 cups blueberries
1/2 cup melted butter
1/2 cup milk or ricemilk
1/2 cup starter

In a large bowl, whisk together dry ingredients. Add blueberries and mix to cover. In a small bowl, mix starter, milk, and butter; stir well, breaking up the starter.

Pour wet mixture into dry mixture, stirring only as much as necessary to combine ingredients.

Grease and flour a 12-cup muffin pan; fill with batter. Bake at 350 for 20-25 minutes.

My favorite way to make these muffins is to bake a batch the night before, then leave the muffins in the pan overnight. In the morning they slip right out of the pan and hold their shape. (I use a stoneware muffin pan.)

I have also used 1 cup unbleached white flour + 1 cup freshly milled whole grain wheat flour in place of the flours.

Sourdough Blackberry Jam Cake

I based this recipe on the Rombauer Blackberry Jam Cake recipe from the Joy of Cooking cookbook. I was tempted to omit the spices but they ended up being a good complement to the blackberry jam. The first time I made this recipe, I poured half the batter into a glass tube pan, and the other half into a muffin pan. Both turned out perfectly! The glass pan made the outside chewy but the inside a light cake texture...just like muffins.

1-1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
6 tbsp butter or margarine melted and cooled
1/2 cup packed dark brown sugar
3 tbsp *sour cream* or applesauce
1 cup raspberry or blackberry jam
1/2 cup sourdough starter

*I used nondairy tofutti sour cream substitute for this recipe.*

In a 4-cup glass measuring cup, whisk together all dry ingredients. In an 8-cup glass measuring cup, combine butter, jam, starter, and sour cream. Mix well.

Pour dry ingredients into wet ingredients and stir well. Mix with an electric mixer until well combined, about 1-2 minutes.

Pour batter into a greased and floured 9x13 glass dish. Bake at 350 for about 30 minutes.


If you are fortunate enough to own a true cast iron bundt pan, this recipe is perfect for it! Preheat your pan in the 350 oven for at least 15 minutes. When you pour your batter into the pan, you should hear it sizzle. When finished baking, let your cake set for 5 minutes before turning out.

Pain de Campagne (French Bread)

I forget where I found this recipe, but I first made it in the early 1990s. This recipe is made the european way...completely the opposite of our way. We use lots of yeast and very little rise time. The european version uses little yeast (1 tsp total) and long rising times (12-20 hours). But worth the wait!

Poolish:
1/2 tsp yeast
1/2 cup water
3/4 cup whole wheat flour

In a small bowl, combine flour and yeast, using a small whisk. Add water, stirring well. Cover with a plate. Let sit at room temperature for 6-8 hours. You may refrigerate for 12-15 hours but allow dough to come to room temp (about 2 hours).


French Bread:
1 recipe poolish (above)
2-1/2 cups water
1/2 tsp yeast
5-1/2 to 6-1/2 cups unbleached white bread flour
1 tbsp salt

In a large bowl, stir together poolish, yeast, and water until the poolish is broken up and mixture is frothy. Add flour one cup at a time. Knead for 10 minutes, adding flour only as necessary.

Sprinkle the salt over the dough and knead another 5 minutes. Dough will be sticky, which is the texture you want. Shape into a ball; place in a clean and oiled bowl. Cover with a damp towel and let rise til double, about 2-3 hours.

Punch down dough, cover with damp cloth, then let rest 30 minutes.

Shape into two baguettes, dust with flour, and cover with damp towels. Let rise for another 1-2 hours. Make diagonal slices across the tops.

Place a 9x13 non-glass pan on bottom rack in the oven; fill pan with 2 inches of water. Turn oven to 450 degrees. Place baguettes on a cookie sheet lined with parchment paper.

Bake 10 minutes at 450F, then lower to 400F and bake for another 30 minutes or so. Bread should sound hollow when bottom is thumped. Cool on rack.

Do not cut until completely cooled.

Sourdough Pattypan Squash Casserole

Every summer I try to plant just 2 or 3 pattypan squash plants but still I get overrun with squash! I quickly created this recipe one evening when I needed to use up some sourdough starter as well as squash. You may use yellow squash and zucchini instead of, or in addition to, the pattypan.

2 or 3 large pattypan squash, washed well
1 cup or so sourdough starter
1/2 cup diced onion
8 oz cheese, sliced (opt)
1 tbsp milk or ricemilk
1 cup panko or dried breadcrumbs
1 tbsp oil
seasonings to taste

Cut out the center stem part of squash. Slice squash as thin as possible. I like to cut my squash crosswise so that they look like big discs.

In a well-greased 9x13 glass dish, layer squash to cover bottom of dish. With a rubber spatula, smear 1/3 cup starter over all the squash. Sprinkle a third of the onion. Sprinkle 1/3 cup breadcrumbs. Sprinkle your favorite seasonings over top. I used garlic salt and lemon pepper. Repeat.

For the third layer, place squash, starter, and onion. This time take the tablespoon of milk and pour over entire casserole. Then place a layer of sliced cheese. We used goat cheddar cheese. Sprinkle with breadcrumbs.

Bake at 350 for 40 minutes or until squash is tender. Do NOT put aluminum foil over top since that is a reactive cover for the sourdough starter.

If you want, add the fried onion rings to bake the last 10 minutes.

Sourdough Oatmeal Cookies

This recipe freezes well. After forming the dough into logs, roll into wax paper, then store in a plastic bag. Do not completely thaw before slicing into cookies. This is great for a diet...you can slice off 2 cookies and bake them in a toaster oven...no extra cookies around to tempt you!


2 cups sourdough starter
1-1/2 cups brown sugar, firmly packed
1/2 cup shortening
1/2 cup butter
3 cups rolled oats
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1 tsp baking soda
2 cups flour

Cream shortening and sugar. Add sourdough and rolled oats. In a separate bowl, combine dry ingredients; add to oats mixture. Roll into a log and wrap with waxed paper; refrigerate until firm (30 minutes).

Slice cookies into 1/4" cookie. Bake on greased cookie sheet at 375 degrees F for about 12 minutes.

Serve cooled.

Sourdough Blonde Brownies

½ cup starter
¼ cup butter or margarine, melted
1 cup brown sugar
1 cup flour
½ tsp baking soda
½ tsp salt

Measure out starter into bowl. Cream together butter and sugar; mix with starter. Mix together flour, baking soda and salt. Add to sourdough mixture.

Spread in a well greased 8" square glass dish. Bake at 350 about 20-25 min. Do not overbake. Makes 16 brownies.

To double: Bake in 9x13 pan.

Sourdough Potato Latkes

For true German potato latkes, grate your potatoes and onions as opposed to shredding. I prefer using my food processor and shredding the onions and potatoes together. As usual, I recommend using a cast iron skillet for the hot, even heat it provides.

2 large potatoes, unpeeled
1 tbsp lemon juice, fresh or bottled
1/2 sweet onion or shallots
2 tbsp starter
1/2 tsp salt
salt and pepper to taste
2 tbsp flour
1 tsp baking powder
oil for frying

Grate or shred potatoes and onion. With a spatula, mix the lemon juice into mixture, making sure to coat all. (This keeps the potatoes from turning black.) Sprinkle the 1/2 tsp salt onto mixture and again coat all. Place mixture in a colander and let stand for 10 minutes. This allows the potato starch to drain out the bottom.

While the mixture is standing, combine the remaining ingredients except oil. Rinse the potatoes and onion; pat dry. Add to starter mixture. Mix well enough to blend but not develop the gluten.

Heat skillet until hot but not smoking. Add enough oil to keep latkes from sticking to the pan. Spoon latkes onto skillet. You should hear a sizzle when the batter touches the skillet. Fry 3-4 minutes on low heat. Turn over and fry another 3-4 minutes. Add oil as necessary.

If not serving immediately, place in a covered dish and place in warm oven.

Serve warm.

Sourdough Sugar Cookies

1 cup sourdough starter
1 cup granulated sugar
1/2 cup shortening
2 tablespoons cream or silk creamer
2 cups flour
2 teaspoons baking powder
Pinch of salt

Mix sugar, shortening and cream. Add starter. Mix flour, baking powder, and salt; add to first mixture.

Roll on lightly floured board; cut with knife into 1/4-inch slices. Sprinkle with sugar. Bake on cookie sheet at 350 degrees F for 10 to 12 minutes.

Yields 24 cookies.

Sourdough Mashed Potato Cakes

This recipe is wonderful for using up leftover mashed potatoes. I highly recommend using a cast iron skillet...the hot, even heat keeps the cakes from sticking.

1/2 cup onion or shallots chopped
1 tbsp butter or margarine
2 cups mashed potatoes
1/2 cup starter
salt and pepper to taste
1 tsp baking powder
oil for frying

Saute onion in butter until softened, about 5 minutes. While sauteing, combine remaining ingredients except oil; add cooked onion. Mix well enough by hand that the ingredients are blended but the gluten in the potatoes isn't developed.

Heat skillet until hot but not smoking. Pour in enough oil to keep cakes from sticking. When your cakes touch the skillet, you should hear a sizzle; if not, your skillet wasn't hot enough.

Fry until golden brown; turn over. Add more oil if necessary. Fry 3-4 minutes each side.

Serve warm.


*The amount of oil you use is mostly based on preference. If you want a deep-fried texture, you will want to be generous with your oil.

Sourdough Molasses Cake

This is my own original recipe. When you bake often with sourdough, you just get used to adding the same amounts of the basics. Doesn’t always work but in this recipe it sure did. Since molasses is a natural sweetener, it is not necessary to add the brown sugar. I add it only if I don’t intend to add icing.

1 cup starter
1 cup molasses
1 cup brown sugar
½ cup oil
2 tsp baking powder
2 tsp baking soda
1-1/2 cups flour
1 tsp cinnamon
2 tsp ginger
½ tsp cloves
¼ tsp nutmeg

In large bowl, mix starter, molasses. sugar, and oil. In a 2-cup measuring cup, combine remaining ingredients. Mix all together with an electric mixer.
Pour into a greased and floured 9x13 glass dish. Bake at 350 degrees for 25-30 minutes. Knife should come out clean.

Sourdough Ham and Cheese Sandwiches

This is so simple yet so tasty. I recommend using white sourdough bread for these sandwiches. The whole wheat sourdough is so strong you can't taste the ham and cheese. This recipe is for two sandwiches, so be sure to double as needed. Use your favorite mustard...dijon, german, grain, etc.

4 thick slices sourdough bread
4 slices ham
2 thick slices cheese, any flavor
equal parts mayonnaise and mustard (about 1 tbsp each per sandwich)
olive or canola oil

Mix together mayonnaise and mustard. Spread on one side of all four slices of bread. Place 2 slices of ham and 1 slice of cheese between two slices of bread with the mayo mixture touching the ham; repeat for 2nd sandwich.

Brush outside of sandwich with oil. On a skillet (preferrably cast iron), grill sandwiches on medium low heat until cheese is melted and outside bread is golden brown.

Serve warm.