In a small bowl, dissolve your yeast in the warm water. In a large bowl of your mixer add 2 cups flour, sugar, and salt. Mix on very low speed to combine. To this mixture, add 6 tablespoons of the melted butter, the egg, the sourdough starter and the milk.
Using a heavy duty mixer, beat for about 5 minutes or until mixture is well blended and smooth. Gradually beat in the remaining 2 cups of flour. Cover bowl and let rise in a warm place until dough has doubled in size (about 45 minutes).
Grease your muffin tins. (I used one tin that holds 12 muffins and a smaller tin that holds 6 muffing) Take 2 of the remaining tablespoons of melted butter and place it in each individual greased muffin tin. Shake the tin to distribute the butter on the bottom of the cups. Gently stir down your dough. You aren't mixing, so take it easy handling the dough. With a regular tablespoon from your dinner service, spoon heaping spoonfuls of dough into each muffin cup. Dough is thick, so just heap on as much dough as you can then push it off with your fingers into the cups. Make sure dough covers the bottom of each cup. Cover your tins with plastic wrap.
Let rise in a warm place until they are light and puffy. ( about 30 minutes) You are filling the cups 3/4 full and when risen they will be nicely above the tops of the tins.
While muffins are rising, preheat your oven to 425 degrees.
Drizzle the last 2 tablespoons of melted butter over the top of each risen muffin. Bake for 12-15 minutes, or until browned. You should check at the end of 12 minutes, mine were done then.
Turn out onto rack immediately and serve them nice and hot. Recipe makes 18 rolls.
You will notice one roll is missing. Hubby walked by as I was getting them from the oven and he took one. This seems to always happen, especially if I am planning on taking a photo. Oh well, it is a sure sign that he knew they were good and couldn't wait until I served them.
You can make these rolls to be pull-apart rolls. Just grease a 9 x 13-inch baking pan. Melt the 2 tablespoons of butter and add to greased pan. Tilt the pan to coat bottom with melted butter. Drop spoonfuls of dough into pan in a row and fill the pan. Bake at 425 degrees for 15-20 minutes. You can get 15 rolls in the pan using this method.
For the sourdough starter, any starter you have on hand will do. I have some starters posted here. For this recipe I used an Alaskan starter. I love it. It is a lively little starter and will a great rise to anything you bake. This particular recipe calls for two packages of yeast, so you really do get a light fluffy roll.
Yummy recipe. I really give it a great big 'thumbs up'.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (387g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1397 (71%)|
|Amt Per Serving||% DV|
|Total Fat 155.2g||207 %|
|Saturated Fat 97.8g||489 %|
|Monounsaturated Fat 40.2g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 438.6mg||135 %|
|Sodium 1597.6mg||55 %|
|Potassium 1726.4mg||45 %|
|Total Carbohydrate 105.7g||31 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 103.5g|
|Protein 42.7g||61 %|
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Calories per serving: 1967
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