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Combine 1/4 cup of your sourdough start with two cups of flour, 1 1/2 cups of water, and 1 teaspoon of salt in a glass bowl.
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Leave in a glass bowl on your counter (if it's a cold winter's night, you may want to leave it close to a heat source) for 16-17 hours covered with plastic wrap. I have used the dough after about 12 hours, and I really don't notice a difference, but may be it's less sour. It might look similar to a sponge, with all of those nice bubbles after the massive hours. It may feel really wet to the touch. Refer to pictures above.
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Place dough on a well-floured surface, kneading and working the flour into the dough. I have had to add a cup or more of flour at this point because the dough keeps absorbing the flour. Knead until the dough isn't sticky to the touch.
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Cut the dough into little roll portions. I start by cutting the dough in half and then half again, etc., until I have 12-16 rolls.
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Shape the rolls into nice balls (see photo above).
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Place rolls into greased muffin tin.
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Cover rolls and let them raise for 1.5 hours (by a warm heat source is best).
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Optional, After an hour, turn on the oven to 500 degrees with a pizza stone inside the oven so the stone gets nice and hot, and preheat for 30 minutes. This gives the dough 1 hour and 30 minutes to rise. You will bake the rolls that are in the muffin tin on the baking stone in the oven.
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After the rolls have raised for a total of 1.5 hours, bake them at 450 degrees for 10-15 minutes (I sometimes bake them at 425), or until the top of the rolls are a nice golden brown. If you don't have a baking stone, you can just bake them on the oven rack in the muffin tin.
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Optional, butter immediately after they are out of the oven. I use olive oil to make them dairy-free.
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Store in an airtight container for up to two days or freeze, and enjoy.