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soft sourdough dinner rolls recipe

Soft Sourdough Dinner Rolls Recipe

Bincy Chris
This Soft Sourdough Dinner Rolls Recipe will help you make golden, buttery, pillowy soft sourdough dinner rolls in a simple and easy method.
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Prep Time 15 minutes
Cook Time 30 minutes
Proofing Time 21 hours
Total Time 21 hours 45 minutes
Course Breakfast
Cuisine American
Servings 15 Sourdough Dinner Rolls

Ingredients
  

For the Bread dough

  • 357 g Flour (2 ¾ cups)loosely packed
  • 210 ml Water (1 cup – 2 tbsp)If you prefer, you can use Milk instead
  • 6 g Salt 1 tsp
  • 22 g Sugar (1.5 tbsp)If you prefer, you can use honey instead
  • 43 g Soft unsalted butter (3 tbsp) can use melted butter instead
  • 75 g Active sourdough starter (3/8 cup)

For Egg wash

  • 1 Egg lightly beaten

Instructions
 

Prepare the Dough

  • In a mixing bowl, add room-temperature water or milk.
    Add in the sugar or honey, salt, softened butter and then add your active sourdough starter.
    Mix until the sugar, salt and sourdough starter get dissolved.
    Add the flour. Stir until a rough dough forms.
    Now we need to knead the dough.
    Knead the dough with your mixer on low speed for about 7-8 minutes.
    The dough is ready when it feels soft, elastic, and slightly tacky to the touch.

First Fermentation

  • Scrape down the sides of the bowl and form the dough into a smooth ball.
    Lightly grease your hands with butter or oil to make handling easier.
  • Cover the bowl and let the dough rest at room temperature for one hour.
    After this initial rest, transfer the covered bowl to the refrigerator and allow the dough to cold ferment for at least 12 hours, or up to 36 hours for deeper flavor.
    The next day, take the dough from the fridge about two hours before shaping so it can come to room temperature.

Divide and Shape the Rolls

  • Lightly flour your work surface and place the dough on it.
    Gently Degas the dough.
    Shape the dough into a square and divide it into 15 equal pieces(45-46 g by weight).
  • To shape, tuck the edges of each piece underneath. Then flip the dough and roll it with cupped hand to create a smooth, round ball.
  • Place the dough balls on a parchment-lined or greased baking tray.

Final Proof

  • Cover the tray with a clean towel or plastic wrap.
  • Let the rolls proof in a warm environment for about three to four hours, or until they double in size and look soft and puffy.
  • Before baking, brush the tops with egg wash (lightly beat 1 egg).

Bake the Sourdough Dinner Rolls

  • Preheat your oven to 375°F (190°C).
    Bake the rolls for 25 to 30 minutes, or until the tops turn deep golden brown.
    Once done, remove the tray from the oven and allow the rolls to cool slightly on a wire rack.
    The top of rolls will be hard to touch, when they are just out of the oven. They will turn softer when cooled.
    For extra softness and flavor, brush the warm rolls with melted butter immediately after baking.

Video

Notes

  • Use an active starter: Make sure your sourdough starter is bubbly and at its peak before adding it to the dough.
  • Don’t skip the cold ferment: This step develops flavor and improves the texture of your rolls.
  • Warm proofing environment: If your kitchen is cool, place the tray in your oven with the light on and the door closed to create a warm space.
  • Brush with butter: After baking, brush the tops with melted butter for a glossy, tender crust.
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