Servings: 15 large rolls

1/2 cup warm water ½ cup warm water
1 tablespoon sugar 1 tablespoon sugar
1 Packet Active Dry Yeast (2 1/4 teaspoons) 1 Packet Active Dry Yeast (2 ¼ teaspoons)
2 large eggs (room temperature) 2 large eggs (room temperature)
3 tablespoons vegetable oil - I used canola oil 3 tablespoons vegetable oil - I used canola oil
1 cup (200 g) sourdough starter (at room temperature) 1 cup (200 g) sourdough starter (at room temperature)
1 teaspoon salt - I used 1 tsp. fine sea salt 1 teaspoon salt - I used 1 tsp. fine sea salt
3-4 cups bread flour (384-512 g.) - Use only as much flour as needed. You don’t want a stiff dough. 3 to 4 cups bread flour (384 to 512 g.) - Use only as much flour as needed. You don’t want a stiff dough.
Egg Wash: subheading: Egg Wash:
1 large egg, room temperature 1 large egg, room temperature
1 tablespoon water 1 tablespoon water

In the bowl of a stand mixer, pour in the warm water and sugar. Preheat SS bowl first with some warm water.
Sprinkle the yeast over the water. Allow it to sit for 2 to 3 minutes. *Be sure the water isn’t too hot. It should be about 110 to 115 degrees Fahrenheit.)
Add the eggs, oil, starter and salt. Mix gently until combined. Note: The starter does not have to be active. It can be sourdough discard.
Add 3 cups of flour and mix the dough using the dough hook until combined. At this point, add more flour, ¼ cup at a time. I've found that sourdough starters are often varying in consistency, sometimes thicker or thinner than other times. Add enough flour so that the bread dough feels slightly tacky. It should not feel dry, but yet shouldn't stick all over your hands. We find that 3 ½ cups of flour works great with our starter. The dough will get less sticky as you knead it, so be careful not to add too much flour at the start!
Knead the dough using the dough hook on the stand mixer for about 7 minutes or until the dough feels smooth, springs back if you touch it and doesn’t feel too sticky. *You can also use the dough setting on a bread machine to knead the dough…or knead by hand! Just be careful not to add too much flour.*
Place the dough in an oiled bowl, cover it with cheesecloth or loosely with plastic wrap and set it in a warm spot. I covered mine with a cotton dishtowel. Allow the dough to rise approx. 1 ½ hours or until doubled.
Divide the dough into 12 balls. (Or if you want smaller rolls, make 15.) I made 15 rolls. I weighed these to make them even.
Flatten each ball and roll the dough between your hands to make a smooth and tight ball with seam on bottom, then place the dough balls in a parchment lined 9×13 baking pan.
Allow the dough to rise again until almost doubled. I waited until the rolls had almost completely touched each other - only a small bit of the bottom of the pan showed between rolls. Approx. 1 ½ hours.
In a small bowl, whisk together one egg and one tablespoon of water. Brush this egg wash very lightly on the tops of the unbaked rolls. This gives them that shiny golden brown top.
Bake the rolls in an oven preheated to 375° Fahrenheit for about 20 minutes. I baked them 20 minutes.
Place pan on cooling rack for 15 to 30 minutes. Then lift rolls out of pan with the parchment paper. Remove parchment and contine to cool on cooling rack covered with towel.
Serve the rolls warm and store any leftovers in an airtight container.

10/6/20 - excellent rolls!  10/6/20 - excellent rolls!