Sourdough Dinner Rolls

These soft sourdough dinner rolls are naturally leavened with active starter and bake up light, fluffy and buttery with a golden pull-apart crust. With no commercial yeast or eggs, they're perfect for family dinners, holidays and make-ahead baking.

Course Bread

Cuisine American

Keyword Sourdough Recipes, Sourdough Rolls

Prep Time 30

Cook Time 30

Fermentation Time 10

Total Time 11

Servings Rolls

Calories 212kcal

Author Kate Freebairn

Equipment

Stand Mixer
Digital Scales
Baking Pan or Dish (9" x 13")

Ingredients

200 g Milk (whole milk, warm)
50 g Butter (melted)
80 g Water
40 g Granulated Sugar
10 g Salt
500 g All Purpose Flour
100 g Sourdough Starter (active, fed and bubbly)

Instructions

Add the milk, melted butter, water, sugar and salt to the bowl of your stand mixer. Mix the ingredients together using the whisk attachment so that the sugar and salt are dissolved and the butter is mixed through the milk.
Now add your flour and sourdough starter to the bowl. Use your dough hook attachment to knead the dough until it becomes silky and slightly tacky. It should come away from the sides of the bowl.
Bulk Ferment:
Once the dough is sufficiently kneaded you need to let it ferment and rise. You can leave it in your stand mixer bowl for this (saves washing up) or you can transfer it to another bowl if you like. Cover the bowl with plastic or a damp dish towel and let it bulk ferment at room temperature. You want it to come to just under double.
Once your dough has risen you need to divide it into 12 equally weighted pieces and shape into balls. This recipe will give you 12 rolls around 80 grams in weight.
Arrange the dough balls onto a parchment lined pan or baking dish. They need to be just touching each other in the pan. You could also choose to bake these as individual rolls (space them further apart on a baking tray).
Second Rise:
Cover the pan with a dish towel and allow the rolls to double in size. It will generally take around 2 hours for them to double - but of course will take longer if your house is cold (ideally you want to put them some place warm).
Baking The Rolls:
Preheat your oven to 180ºC (350ºC)
Once the oven is warm and the rolls have doubled, spray the rolls liberally with water.
Place the rolls into the oven and bake for around 30 minutes.
Take them out of the oven and brush immediately with melted butter (this is completely optional but it makes the sourdough dinner rolls lovely and soft).
Allow them cool on a wire rack for around 10 minutes before serving.

Video

Notes

Bulk Fermentation at Room Temperature - do not worry about leaving your dough out when it has milk and butter in it. Sourdough starter bacteria is wonderful stuff and it will not go bad - even if you leave it on your counter overnight. I do this often and I promise it will be absolutely fine.

Baking Pans - I have baked this recipe in just about every pan imaginable. These rolls fit perfectly into most 9" x 13" casserole or baking pans. They are fantastic in the USA Sheet Cake Pan measuring 9" x 13" (no butter, oil or parchment needed if you are using this pan).

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