Print

Sourdough Dinner Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sourdough dinner rolls are soft, fluffy, and infused with the distinct tang of natural fermentation. These rolls make a perfect addition to any meal, combining the rustic flavor of sourdough with the tender texture of traditional rolls.

Ingredients

Scale
  • 1 cup (240 g) active sourdough starter, bubbly
  • ½ cup (120 ml) warm milk
  • 2 Tbsp (25 g) granulated sugar
  • 2 Tbsp (30 g) unsalted butter, melted
  • 2½ cups (312 g) all‑purpose flour, plus extra for dusting
  • 1 tsp salt
  • ½ tsp instant yeast (optional, for faster rise)
  • 1 egg, beaten (for egg wash, optional)

Instructions

  1. In large bowl, mix warm milk, melted butter, sugar, and sourdough starter until combined.
  2. Stir in flour, salt, and yeast (if using) until a shaggy dough forms.
  3. Turn onto lightly floured surface and knead for 6–8 minutes until smooth and elastic; or knead in mixer with dough hook on medium for 5 minutes.
  4. Place dough in lightly oiled bowl, cover, and let rise until doubled, about 3–4 hours at room temperature (shorter if using yeast).
  5. Punch down gently and divide into 12 equal pieces (about 60–70 g each), shape into smooth balls.
  6. Place rolls in a greased 9×13″ pan or baking dish, spacing slightly apart.
  7. Cover and let proof until nearly doubled, about 1–2 hours.
  8. Preheat oven to 375 °F (190 °C). Brush tops with egg wash if desired.
  9. Bake rolls for 18–22 minutes until golden brown and hollow-sounding when tapped.
  10. Transfer to a rack, brush with butter if desired, and cool slightly before serving.

Notes

  • Use active sourdough starter for best flavor and rise.
  • Adding a bit of yeast helps speed up the proofing process.
  • For extra soft rolls, brush melted butter over rolls immediately after baking.
  • Store cooled rolls in a sealed bag for up to 2 days, or freeze and reheat gently in the oven.

Nutrition

Find it online: https://ukfinda.com/sourdough-dinner-rolls/