These sourdough dinner rolls are soft, fluffy, and tangy, the perfect addition to any meal, simple to make, and irresistibly delicious!
HOW DO I MAKE MY SOURDOUGH DINNER ROLLS?
1. Add ingredients in a stand mixer bowl.
2. Next, knead the dough on medium speed for 10 to 15 minutes with the dough hook, until it’s smooth, stretchy, and passes the windowpane test.
3. Then place your dough in a greased bowl and cover it with a cloth.
4. Allow your dough to overnight.
5. Divide the dough on the next day into 16 equal parts.
6. Roll the dough into balls and create tension.
7. Arrange the shaped rolls in a greased 9×13 or 8×8 dish.
8. Cover with a damp towel.
9. Allow your rolls to rise until doubled in size, approximately one to two hours.
10. Preheat your oven to 375
11. Brush top with egg wash.
12. Then place your rolls into the oven for about 25 to 30 minutes until they start turning golden brown.
13. Top with melted butter if desired.
14. Allow to cool, and enjoy.
Tips For Making Sourdough Dinner Rolls:
- Your sourdough starter should be fed, active, and bubbly before using it in this recipe.
- When using butter, melt it and let it cool slightly to avoid damaging your starter. The same applies to water—make sure it’s warm but not hot.
- For sweeteners, organic cane sugar, honey, or coconut sugar all work well. Just note that honey may make the dough a bit stickier.
- If you have a grain mill like a Nutrimill, grinding your grains is an easy, cost-effective option for fresh flour.
- Knead the dough for 5 minutes in a stand mixer, or for 10 minutes by hand. You should be able to take a small piece of dough and stretch it, creating a thin, translucent window.
Ingredients:
- 1 cup sourdough starter, active and bubbly (113 g)
- 50 g sugar
- 177 g warm water
- 56 g melted butter
- 1 teaspoon sea salt, about 2 g
- 5 cups all-purpose flour, 350 g
- Egg, for egg wash
Instructions:
- Add ingredients in a stand mixer bowl.
- Next, knead the dough on medium speed for 10 to 15 minutes with the dough hook, until it’s smooth, stretchy, and passes the windowpane test.
- Then place your dough in a greased bowl and cover it with a cloth.
- Allow your dough to overnight.
- Divide the dough on the next day into 16 equal parts.
- Roll the dough into balls and create tension.
- Arrange the shaped rolls in a greased 9×13 or 8×8 dish.
- Cover with a damp towel.
- Allow your rolls to rise until doubled in size, approximately one to two hours.
- Preheat your oven to 375
- Brush top with egg wash.
- Then place your rolls into the oven for about 25 to 30 minutes until they start turning golden brown.
- Top with melted butter if desired.
- Allow to cool, and enjoy.
FAQs
1. Can I make sourdough dinner rolls ahead of time?
Absolutely! After shaping the rolls, cover them and refrigerate overnight. Allow the rolls to come to room temperature and proof before baking.
2. How do I know my starter is ready to use?
Your starter is ready when it’s bubbly, has doubled in size, and passes the float test (a small spoonful floats in water).
3. Can I freeze sourdough dinner rolls?
Absolutely! You can freeze the rolls in an airtight container for up to 3 months.
4. What can I do if my dough isn’t rising?
Check that your starter is active and the environment is warm enough. If the room is cold, place the dough in a slightly warm spot, such as inside a turned-off oven with the light on.
5. Is it possible to substitute whole wheat flour for all-purpose flour?
Yes, but whole wheat flour absorbs more water and may result in a denser texture. Start by substituting half the all-purpose flour with whole wheat, and adjust hydration as needed.
Sourdough Dinner Rolls Recipe
These sourdough dinner rolls are soft, fluffy, and tangy, the perfect addition to any meal, simple to make, and irresistibly delicious!
Ingredients
- 1 cup sourdough starter, active and bubbly (113 g)
- 50 g sugar
- 177 g warm water
- 56 g melted butter
- 1 teaspoon sea salt, about 2 g
- 5 cups all-purpose flour, 350 g
- Egg, for egg wash
Instructions
- Add ingredients in a stand mixer bowl.
- Next, knead the dough on medium speed for 10 to 15 minutes with the dough hook, until it’s smooth, stretchy, and passes the windowpane test.
- Then place your dough in a greased bowl and cover it with a cloth.
- Allow your dough to overnight.
- Divide the dough on the next day into 16 equal parts.
- Roll the dough into balls and create tension.
- Arrange the shaped rolls in a greased 9×13 or 8×8 dish.
- Cover with a damp towel.
- Allow your rolls to rise until doubled in size, approximately one to two hours.
- Preheat your oven to 375
- Brush top with egg wash.
- Then place your rolls into the oven for about 25 to 30 minutes until they start turning golden brown.
- Top with melted butter if desired.
- Allow to cool, and enjoy.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving:Calories: 153Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 81mgCarbohydrates: 26gFiber: 1gSugar: 3gProtein: 4g
