Sourdough Dinner Rolls
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Sourdough Dinner Rolls
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I love making these sourdough dinner rolls! They are like fluffy little clouds that also work as slider buns or soup dippers. We adore them! Tangy, chewy and all around delicious.
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Ingredients
- 1 cup sourdough starter active, bubbly
- ½ cup honey
- 1 ½ cups water warm
- 4 ¾ cups bread flour
- ½ cup butter melted
- 1 teaspoon kosher salt
- 1 egg for egg wash, large, plus 1 teaspoon water
- butter for brushing, melted
- sea salt flaky
Instructions
- In the bowl of your electric mixer, whisk together the starter, honey and warm water.
- Add in the flour, salt and melted butter. Mix until just combined, then let the dough rest for 10 minutes.
- After 10 minutes, turn the mixer on medium-low speed. Knead for 10 to 15 minutes, until the dough is silky, stretchy and feels soft. I also do the windowpane test here (gently pull the dough up - you want it to be translucent and see-through without ripping).
- Place the dough in a buttered bowl. Cover and let rise for 8 to 10 hours (or even overnight).
- Once the dough has risen, divide it into 12 equal pieces. Then form them into balls. Rub a 9x13 inch baking dish with softened butter. Place the balls in the dish. Cover and let rise again for 2 hours.
- Preheat the oven to 375 degrees F. Brush the tops of the rolls with the egg wash.
- Bake for 25 to 35 minutes, or until the tops are golden brown.
- Once they come out of the oven, brush with melted butter and top with flaky sea salt.
Notes
- slightly adapted from farmhouse on boone
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