I found
this recipe which was adapted from a Martha Stewart recipe and have adapted it for the Thermomix. I was very happy with the result but to me it is not a true sour dough recipe because of the addition of the dry yeast, hence me calling it by a different name.
I made 1/2 quantity of this recipe which produced 13 rolls which are a good size for dinner rolls. I wondered if they would be too sweet but no, they didn't taste sweet to us at all.
Ingredients1/2 cup milk (100g)
1.5 tspns sugar
1 sachet dry yeast (8g)
1/2 cup (110g) sour dough starter
220g bakers flour
140g Vitasoy flour (or use wholemeal)
25g honey
25g melted butter
30g vegetable oil
1 egg, lightly beaten
extra beaten egg to glaze rolls.
Place milk into the TM bowl and heat
2.5 minutes/37o.
Add sugar and dry yeast and mix
10 sec/speed 2.
Leave 5 minutes to froth up.
Add remaining ingredients except the egg for glazing.
Mix
10 sec/speed 6.
Knead
4 mins.
Spray the dough with a light coating of oil and leave in TM bowl for
1 hour until it has doubled in size, longer if necessary.
Tip onto a floured silpat mat. Divide the dough into
13 x 55g pieces. Flatten each piece of dough into a disc then pinch the sides together to form little money bags. Place on a lined lamington tray
23cm x 33cm, pinched sides down evenly in rows of 3 so that they will rise and all be touching.
Cover with an oil sprayed piece of plastic wrap and let rise in a warm place for
1 hour until doubled in size - longer if necessary.
Preheat oven to
190oC.
Before placing rolls into the oven on the middle shelf, brush some beaten egg over the tops. Bake
20 minutes or until the tops are golden brown and inside temperature is 190 - 200
oF when tested.
Cool on wire rack at least
5 mins before serving warm or allow to cool completely.
