Sour Dough Dinner Rolls and Bread (From the Same Batch) - Recipe

Good morning,

Often people tell me they would love to make bread at home, but they just don't have the time. Yes, it takes some time to make it, but you can multi-task and do other things between the various parts of bread making.

To be even more efficient, here is a recipe that allows you to make dinner rolls for dinner tonight and bread for tomorrow morning from the same batch.

Very best,
Lois

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Sour Dough Dinner Rolls and Bread from the Same Batch

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Ingredients:

1 Cup sourdough culture - If you don't have sourdough culture, use an additional 1/2 cup flour and 1/2 cup water and an additional rounded teaspoon dry yeast to the ingredients listed below. The dry yeast will cause your bread to rise, but you won't have the sourdough flavor.

2 eggs

2 T butter softened

2 t salt

2 t sugar

1 oz. cream cheese

1/2 cup warm water

3 cups flour

1 rounded teaspoon dry yeast (I'm in a hurry today. If you're not in a hurry, omit the dry yeast and the sourdough culture will do the job alone. It will just take longer to rise.)

Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.
 
The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth. This batch required about one and a half hours for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

If you are using crockery or glass pans/dishes for baking, set the them in a warm place, too. I use my second oven with the light turned on.

This recipe will make two standard size loaves. For this batch, I'm using muffin tins for 12 dinner rolls and one standard size loaf pan. There will be four of us here to eat the dinner rolls tonight and the loaf will be consumed at breakfast tomorrow morning.  

After the first rise, knead the dough to remove bubbles.

Grease bread pan, muffin tins, and your hands.

When the first rise is finished (dough has doubled in size) remove from oven.
  
Divide into the number of parts as the number of pans you will use. Shape in loaf shapes, and place in bread pans. If you are making dinner rolls, shape slightly small than golf size balls of dough by rolling it between your hands; place two in each muffin tin.

Place the muffin tins back in the oven with the light, but no heat turned on.

When it is finished rising the second time, bake at 350 F for 45 mins. for the standard size loaf pan; bake the dinner rolls at 350 F for 30 mins. For this batch of bread, I put the larger loaf in one oven and the dinner rolls in my other oven.

When finished baking and golden brown, remove from oven, turn out to cooling racks immediately.

Click here for more of my bread recipes.

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Farberware Nonstick Bakeware 12-Cup Muffin Pan

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