sourdough tomato rolls

May 3, 2011

sourdough tomato rolls


* 1 1/2 cups sourdough starter
* 1 cup warm water (110 degrees F/45 degrees C)
* 1 (.25 ounce) package active dry yeast (DIDN’T DO THIS)
* 1 cup warm tomato juice
* 2 teaspoons white sugar
* 1 teaspoon salt
* 7 cups all-purpose flour


1. Dissolve yeast in 1 cup warm water, set aside.
2. In large bowl; mix starter and tomato juice. Add yeast mixture, salt, sugar and stir well.
3. Add 1 cup of flour at a time and beat well to develop the gluten. When a stiff dough forms, turn out onto a floured surface and knead until smooth and elastic, adding the last 1 cup of flour as you go.
4. Turn into greased bowl and lightly grease top, cover with towel and place in draft free area for 2 hours. Will double in bulk.
5. Punch down and divide dough in two, form into rounds and place each on a baking sheet that has been sprinkled generously with cornmeal.
6. Let rise 1/2 hour, rub top lightly with flour and slash with sharp knife. Bake at 350 degrees F (175 degrees C ) for 45-60 minutes or until bottoms are lightly browned when checked.

EDIT: THEY DIDN’T RISE ūüė¶ maybe i’ll use some packaged yeast next time. i used rotten tomato juice and the rolls were surprisingly delicious for being dense, unrisen packets of rot. i’ll definitely try this again next time there’s tomatajuice in the house.


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