These rolls are soft and scrumptious. They are also hybrid rolls using both sourdough starter and commercial yeast. They can be started in the morning and ready for dinner that same day. Makes 24 rolls at 61/62 grams each (easier for the mixer to work this amount of dough) (or divide dough amounts in half for 12 rolls). Or you can make 12 dinner rolls and one loaf of soft bread.
See formula below:
Allow the rolls to cool for 5-10 minutes or so and then using a butter knife, loosen around the edges and turn the rolls out to cool completely. Be careful to make sure they are not sticking before turning out.
Serve warm with large quantities of butter
Happy Thanksgiving Everyone! Teresa