Ingredients

• 2.5 cups sourdough starter
• 1.5 cups water
• 1 , .25 ounce
• 3 tablespoons unsalted butter , melted
• 3 tablespoons white sugar
• 6 cups bread flour
• 1 teaspoon salt
• 2 tablespoons cornmeal , or as needed

Instructions

1. 1 Bring sourdough starter to room temperature.
2. 2 Heat water to 120 degrees F (49 degrees C) to 130 degrees F (54 degrees C) in a saucepan. Transfer to a glass bowl; add yeast. Cover with plastic wrap; let stand about 10 minutes.
3. 3 Stir melted butter and sugar together in a bowl; add to yeast mixture. Stir in starter.
4. 4 Combine 3 cups flour and salt in a large bowl. Slowly add starter mixture; mix well. Stir in 2 cups more flour; turn dough out onto a lightly floured surface. Knead in as much remaining 1 cup flour as possible to create a stiff, smooth dough ball, at least 10 minutes.
5. 5 Place dough ball in a lightly oiled bowl and turn to coat. Cover bowl with plastic wrap and let rise in a warm place until doubled in volume, 45 minutes to 2 hours.
6. 6 Punch down dough and turn out onto a floured surface. Divide and shape into 14 balls; cover and let rise for 30 minutes.
7. 7 Preheat the oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top.
8. 8 Place baking sheet in the preheated oven; spray oven walls with water one time to create steam. Bake until tops of rolls are golden, 20 to 25 minutes. Cool on a wire rack.

Nutrition per serving