Ninepipes Lodge Sourdough Rolls
- Share via
Dear SOS: While on a trip to Glacier National Park, I enjoyed some of the best rolls I’ve ever eaten. Soft and light, they were billed as sourdough but had a distinct honey taste. The rolls are famous throughout the area. Could you possibly get the recipe from Ninepipes Lodge in Charlo, Mt.?
Jean Gillette
San Diego
Dear Jean: The glaciers aren’t getting second billing up there, are they? We received a friendly response from Laurel Cheff, the manager of Ninepipes Lodge. She said she’s delighted to pass on the recipe.
Combine the water, 1 teaspoon of sugar and the yeast and stir to dissolve. Set aside.
Heat the oil and milk in a small saucepan over low heat just until hot, 2 minutes.
In a large bowl beat the egg until frothy and mix in the 2/3 cup of sugar and the salt. Add the oil and milk mixture and blend well.
Add the yeast mixture and mix well, then the flour. The mixture should have a sticky and pliable texture. Place the dough in a greased bowl, cover and set the dough in a warm place to rise, 30 minutes to 1 hour.
Heat the oven to 350 degrees. Grease a baking sheet and set aside.
Roll out the dough on a floured board, and using a 2 1/2-inch cookie cutter, cut out rounds and place them on the baking sheet.
Bake the rolls until slightly browned, about 15 minutes.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
