Soft, tangy sourdough rolls enriched with buttermilk and served alongside creamy oven-baked eggs, perfect for an easy and comforting Easter brunch.

Scale

1 cup active sourdough starter

1 1/2 cups warm buttermilk

3 1/2 cups all-purpose flour

2 tbsp sugar

2 tsp salt

2 tbsp softened butter

6 large eggs

1 tbsp olive oil or butter for greasing

Salt and pepper to taste

Fresh herbs (optional)

1. Whisk together sourdough starter, warm buttermilk, and sugar

2. Add flour and salt, mix until a soft dough forms

3. Knead dough for 5 to 7 minutes until smooth

4. Place dough in a greased bowl, cover, and proof for 4 to 6 hours until doubled

5. Divide dough into 10 to 12 portions, shape into rolls, place in a greased skillet

6. Let rolls rise for 1 hour until puffed, brush with melted butter, and bake at 375°F (190°C) for 25 minutes

7. While rolls bake, grease a baking dish or ramekins with olive oil or butter

8. Crack one egg into each dish, season with salt, pepper, and herbs

9. Bake eggs at 350°F (175°C) for 10 to 12 minutes for soft centers

10. Serve warm rolls alongside baked eggs

Keywords: easter brunch ideas, sourdough rolls recipe, eggs in oven, buttermilk rolls, sourdough starter, healthy sourdough recipes, easter recipe