Schlotzsky'S Style Sourdough Batter Rolls - cooking recipe

Ingredients

2/3 cup water (very warm)
2 teaspoons sugar
1 teaspoon fast rise yeast (Bread Machine Style Yeast)
1 cup unbleached all-purpose flour
1/2 cup sourdough starter (thick, but pourable)
4 teaspoons vegetable oil
1/2 teaspoon salt
vegetable oil cooking spray

Preparation

Mix very warm water, yeast, and sugar. Stir with small wire wisp until well mixed.
Add half the flour. Stir with small wire wisp until well mixed.
Add remaining flour, sourdough starter, oil and salt. Stir until batter is consistently smooth.
Lightly spray and smear a 12 cup muffin tin with cooking spray.
Pour/scrape batter equally into muffin cups. (about 4 to 4.5 tsp each).
Spray tops with cooking spray.
Place in very warm spot (90-110\u00b0F). (I usually turn my oven to lowest setting and then turn if off before placing the rolls inside.)
Let rise until near or at tin top, about 50 minutes. (It is very important to not let them rise any longer than 50 minutes, because they will quickly fall.).
Bake Method #1 - (Start with slightly warm oven without removing the risen rolls.).
1. Leave rolls in oven from previous step.
2. Set oven temp to 450\u00b0F and allow to cook for approximately 17 minutes. (Time may vary due to your oven and elevation.).
Bake Method #2 - (Preheated Oven.).
1. Remove rolls in oven after previous step and then preheat oven to 450\u00b0F .
2. Place rolls in oven for 12-14 minutes. (Time may vary due to your oven and elevation.).