Sourdough Dinner Rolls Recipe
User Reviews
5
Sourdough Dinner Rolls Recipe
Description
This recipe develops dough using milk, melted butter, sugar, salt, bread flour, and an active sourdough starter. The ingredients combine to form a soft dough, which undergoes a relaxing rest followed by kneading to build gluten structure for a stretchy, smooth dough. The bulk fermentation happens overnight at room temperature, encouraging a rise that nearly doubles the dough volume and enhances the sourdough flavor.
After fermentation, the dough is divided into 12 equal portions, shaped carefully into smooth round rolls, and placed in a buttered pan. Optionally, rolls may be scored before baking to add texture and allow for expansion. Brushing with butter adds richness and promotes a tender crust.
The rolls are suited to be served fresh at dinner or for sandwiches where mild sourdough notes and soft texture add appeal. Their relatively large size and soft crumb make them versatile as a table bread or for slicing.
For convenience, the formed rolls may be refrigerated covered with oiled plastic wrap for up to 24 hours to retard proofing and develop flavor, then brought back to room temperature and proofed before baking. Faster rising is feasible by keeping the dough in a warm place instead of room temperature overnight, but flavor depth decreases.
Ingredients
- 2 Tbsp butter melted, plus more to brush the pan, unsalted
- 1 cup milk room temperature, whole
- 2 Tbsp granulated sugar
- 1 tsp salt fine sea salt
- 3 cups bread flour or all-purpose flour
- ½ cup sourdough starter active
- 1 tsp butter to brush over rolls, salted
Instructions
- Make the Dough - In the bowl of a stand mixer or a large mixing bowl, add milk, butter, sugar, and salt, and stir together to dissolve the sugar.
- Knead the Dough - Add the flour and active sourdough starter and mix together with the paddle attachment or a firm spatula until well combined. Cover with a damp kitchen towel and rest for 30 minutes to allow the gluten to relax. Knead on speed 2 with the dough hook attachment for 10-12 minutes until you have a smooth, soft dough (or knead by hand for 8-10 minutes).
- First Proofing - Bulk Fermentation: transfer dough to a buttered mixing bowl, cover the dough with a damp kitchen towel and leave it on the counter overnight, 8-12 hours.* It should rise to nearly double in size.
- Form the Rolls - Divide the dough into 12 equal pieces (approximately 65g each) with a bench scraper or knife, and shape them into balls by pinching the sides together. Then, gently cup your hand around each ball and roll it over a clean, smooth work surface to tighten the outside of the rolls (this seals the seam on the bottom and gives the rolls better spring in the oven).
- Second Proofing - Place the rolls into a buttered 9x13 glass baking dish, cover with a damp tea towel, and proof until about doubled, about 2 hours in a warm place (80-90°F), or about 3-4 hours at room temperature, depending on the temperature of your room. You can make them ahead at this point - see make-ahead option below*.
- Bake - Preheat the oven to 375°F. Bake in the top third of the oven (this gives the tops better color) of a preheated oven for 25-30 minutes or until the tops are golden brown and the internal temp is 190°F. Brush the hot rolls with melted butter when they come out of the oven and serve.
Notes
- To accelerate rising time, place the dough in a warm environment, like an oven with the light on, instead of room temperature overnight.
- Formed rolls can be refrigerated covered for 8-24 hours; remove 3-5 hours before baking to proof until puffy.
- Optionally score rolls before baking to control expansion and enhance appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 162kcal | 8% |
| Carbs | 28g | |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 205mg | 9% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 102IU | 2% |
| Calcium | 30mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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