Ingredients

• 1 cup fresh sourdough starter
• 1/4 cup brown sugar
• 1/4 cup warm water
• 1/4 cup melted butter
• 1 1/4 tsp. sea salt
• 2-2 1/2 cups all-purpose flour
• 1 egg
• 1-2 Tbsp. water

Directions

1. n a mixing bowl, combine starter, brown sugar, warm water, melted butter, and sea salt.

2. Add flour 1/2 cup at a time, mixing thoroughly between each addition, up to 2 cups. After 2 cups, add flour slowly, mixing as needed,until the dough begins to come together. Adjust as necessary to get a moist dough that pulls away from the sides of the bowl.

3. Knead on a floured surface for 8-12 minutes or until dough is smooth and elastic.

4. Oil a bowl and place the kneaded dough into it. Flip the dough so that the oil is on the upper portion; cover the bowl. Place in a warm space to rise until doubled in size, 4-8 hours, or overnight.

5. After the first rise, punch the dough down and butter a 9″ × 13” pan.

6. Divide the dough into eight even pieces for larger dinner rolls, or ten pieces for slightly smaller dinner rolls.

7. Stretch and fold each roll upon itself to form a small ball that resembles a small free-form bread loaf.

8. Cover and let rolls rise in a warm place for 4-8 hours, or until doubled in bulk.

9. Preheat oven to 375ºF.

10. Make an egg wash by beating egg with water. Brush mixture evenly over rolls.

11. Bake 20-25 minutes, or until golden brown and internal temperature has reached at least 180ºF.

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