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1
Mix very warm water, yeast, and sugar. Stir with small wire wisp until well mixed.
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2
Add half the flour. Stir with small wire wisp until well mixed.
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3
Add remaining flour, sourdough starter, oil and salt. Stir until batter is consistently smooth.
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4
Lightly spray and smear a 12 cup muffin tin with cooking spray.
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5
Pour/scrape batter equally into muffin cups. (about 4 to 4.5 tsp each).
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6
Spray tops with cooking spray.
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7
Place in very warm spot (90-110u00b0F). (I usually turn my oven to lowest setting and then turn if off before placing the rolls inside.)
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8
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.).
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9
Bake Method #1 - (Start with slightly warm oven without removing the risen rolls.).
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10
1. Leave rolls in oven from previous step.
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11
2. Set oven temp to 450u00b0F and allow to cook for approximately 17 minutes. (Time may vary due to your oven and elevation.).
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12
Bake Method #2 - (Preheated Oven.).
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13
1. Remove rolls in oven after previous step and then preheat oven to 450u00b0F .
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14
2. Place rolls in oven for 12-14 minutes. (Time may vary due to your oven and elevation.).
