Sourdough cheese rolls
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sourdough starter |
| 1 | pack | Dry yeast |
| ¾ | cup | Warm water, 110-115 degrees |
| 4 | cups | All-purpose flour, 4 to 4-1/2 cups |
| ¼ | cup | Sugar |
| ¼ | cup | Butter or margarine, softened |
| 1 | Egg | |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Baking soda |
| 1 | cup | Shredded cheddar cheese |
Directions
Bring Sourdough Starter to room temperature. In mixer bowl dissolve yeast in water; mix in 1-½ cups of the flour, the sugar, butter, egg, salt, and Starter. Beat at low speed of electric mixer 2 minutes, scraping sides of bowl. Beat 3 minutes at hi. Punch down. Cover; let rest 10 minutes. Divide dough into 24 pieces; shape into balls on greased baking sheets. Cover; let rise till nearly double (25 to 30 minutes). Bake in 375 degree oven for 20 minutes or till golden.
Recipe by: Better Homes & Gardens Bread Book Posted to MC-Recipe Digest V1 #475 by "Robert and Carole Walberg" <walbergr@...> on Feb 6, 1997.