Description
This Soft Sourdough Dinner Rolls recipe yields tender, fluffy rolls with a subtle tang from the sourdough starter. Made with a mixture of all-purpose and bread flour, enriched with butter and milk, these rolls undergo a slow fermentation process for enhanced flavor and texture. Perfect for family dinners or special occasions, they bake to a golden brown with a buttery finish.
Ingredients
Scale
Starter Ingredients
- 1 tablespoon sourdough starter
- 1/3 cup + 1 tablespoon all-purpose flour
- 3 1/2 tablespoons water
Dough Ingredients
- 2 tablespoons butter
- 1 cup milk
- 3 tablespoons sugar (or 2 tablespoons honey)
- 1 teaspoon salt
- 1/2 cup active sourdough starter
- 3 cups + 2 tablespoons bread flour
For Finishing
- 1 tablespoon melted butter (for brushing after baking)
Instructions
- Feed Your Starter: About 12 hours before mixing the dough, prepare ½ cup (100 g) of active sourdough starter by combining 1 tablespoon sourdough starter, 1/3 cup plus 1 tablespoon all-purpose flour, and 3 1/2 tablespoons water in a clean jar. Stir well, loosely cover, and let it rise at room temperature until it doubles in size and bubbles appear visibly.
- Melt Butter Mixture: At 7:30 AM, melt 2 tablespoons butter with 1 cup milk, 3 tablespoons sugar (or 2 tablespoons honey), and 1 teaspoon salt in a small saucepan over low heat. Pour into a mixing bowl and allow to cool to room temperature.
- Mix Dough: At 8 AM, add 3 cups plus 2 tablespoons bread flour and 1/2 cup active sourdough starter to the cooled butter mixture. Stir with a spatula until combined and no dry flour remains. Cover and let rest at room temperature for 1 hour.
- First Rise and Stretch & Folds: Starting at 9 AM, perform 3 sets of stretch and folds spaced 30 minutes apart. To do this, lift one side of the dough, stretch it up and fold it over itself, turn the bowl a quarter turn, and repeat until the bowl completes a full circle. Keep the dough covered between sets. After the last set, cover and allow the dough to rise for 2 hours or until it grows by about 50%.
- Shape and Second Rise: At 12 PM, turn the dough onto a floured surface. Divide it into 12 equal pieces (about 65 grams each). Shape each piece into a smooth ball by gathering sides and pinching seams underneath. Place the rolls seam side down in a lightly greased glass baking dish. Cover with a tea towel and let rise for 3 to 4 hours at room temperature.
- Preheat and Bake: About 20 minutes before baking, preheat your oven to 375°F (190°C). Bake the rolls for 25 to 30 minutes, or until golden brown and the internal temperature reaches 190°F. Remove from the oven and immediately brush tops with 1 tablespoon melted butter. Serve warm.
Notes
- Using active, bubbly sourdough starter is essential for good rise and flavor.
- If making ahead, shaped rolls can be refrigerated overnight before baking; allow extra time for the final proof if baking cold dough.
- These rolls freeze well—after baking and cooling, freeze in a sealed container and reheat by warming in the oven.
- Monitor internal temperature with a thermometer to ensure rolls are fully baked and soft inside.
- Substitute honey for sugar for a natural sweetener and slight variation in flavor.
- Prep Time: 15 minutes (excluding starter feeding and fermentation resting times)
- Cook Time: 25-30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: sourdough rolls, dinner rolls, soft bread rolls, homemade bread, sourdough baking
