Sourdough Butterflake Refrigerator Rolls

Dissolve yeast in warm water and set aside. Beat eggs in mixing bowl. Add sourdough starter, vegetable oil, warm milk, sugar, salt, and 2 cups of flour. Mix well (or by hand, stirring vigorously for about a minute). Stir in softened yeast and enough flour so that dough begins to pull away from the sides of the bowl. Cover with plastic wrap and place in the refrigerator overnight.

Three hours before time to bake, remove dough from refrigerator. Spray muffin tins with cooking oil and melt butter. Using about 1/3 of the dough, on a lightly floured surface, roll into a rectangle about 3/8 inch thick. Drizzle with melted butter. Roll up the dough jelly-roll style, using a spatula to assist as necessary.

Cut log into 12 one-inch slices. I find the best way to do that is to use dental floss by sliding underneath the log, crossing on top and pulling. This leaves the roll nicely shaped while a knife would likely smash your roll. Place in muffin tins, cover with a clean towel and allow to rise for 2 1/2 to 3 hours or until doubled in size. Repeat with remaining dough.

When rolls are nearly ready, preheat oven to 400ºF. Bake for 10–12 minutes or until lightly browned. Makes about 3 dozen rolls.

This recipe is adapted from Rita Davenport’s Sourdough Cookery, an excellent resource for outstanding sourdough recipes and starters.