Sourdough Dinner Rolls
These soft and slightly sweet sourdough dinner rolls are the PERFECT thing to have at any gathering or family dinner. They will become the one thing you will be expected to bring at any holiday gather/party…you’ve been warned! These sourdough dinner rolls are the perfect addition to any meal.
Equipment
- Stand Mixer
- Dough Hook Attachment
- Kitchen Scale
- Bench Scraper
- 9x13" Baking Dish
- Basting Brush
Ingredients
Cup Measurements
- 1/2 Cup Bubbly Active Starter
- 2 Tbsp Local Honey
- 3/4 Cup Warm Water 104-110℉ - should be lukewarm
- 1/4 Cup Melted Butter Lukewarm
- 1/2 tsp Sea Salt
- 2 ½ Cups Unbleached All-Purpose Flour
- 1 Egg - for egg wash
Weight Measurements:
- 113 g Bubbly Active Starter
- 25 g Local Honey
- 117 g Warm Water 104-110℉ - should be lukewarm
- 56 g Melted Butter Lukewarm
- 1/2 tsp Sea Salt
- 350 g Unbleached All-Purpose Flour
- 1 Egg - for egg wash
Instructions
- In a stand mixer bowl, add in all the ingredients.
- Knead on speed low/medium speed for 10-15 minutes using the dough hook. (Speed 4 if you are using a kitchen aid) Knead until the dough is smooth and can pass the window pane test.
- Place dough into a greased bowl and cover it with plastic wrap or beeswax paper.
- Allow the dough to rise overnight (8-12 hours). This will depend on your season and how cold or hot your kitchen is. The dough should double in size!
- The next day, take your kitchen scale and weigh out 2oz balls of dough. It should get you between 12-14 rolls. (Weighing the rolls isn’t necessary if you don’t have a kitchen scale. However, if you do, it will help ensure a more “uniform” size amongst all the rolls.)
- Take each weighed-out roll and pinch the sides together. Next, roll the balls to create tension on the counter. You can do this by cupping the dinner roll lightly in your hand and rotate against the counter to seal off the bottom of the roll.
- Place the rolls into a greased 9x13” baking dish and cover with plastic wrap or a damp towel.
- If you plan to bake these rolls the same day, let them rise on the counter for 1-2 hours until doubled in size.
- BULK FERMENT: Another option is to let these rolls bulk ferment in the fridge for 1-2 days to allow the sourdough flavor to develop. Remove the rolls from the fridge 20-30 minutes before baking to bring them down to room temperature.
- Preheat your oven to 375℉
- Brush the top of the rolls with egg wash to give them a nice golden color.
- Bake the rolls for 25-30 minutes or until they reach an internal temp of 190-200℉.
- Top with melted butter if you heart desires. Allow to cool & enjoy!
Notes
- When working in the kitchen, I recommend using a kitchen scale. This will help give you precise measurements and save you time. You will ultimately use fewer dishes if you use a kitchen scale. If you need one, check this one out on Amazon!
- Make sure the dough passes the windowpane test after mixing in your stand mixer. This will ensure that your gluten development is strong giving you great looking rolls.
- The recipe is easy to double for any gathering, holiday party, etc. When you allow them to bulk ferment in the fridge, you can prep them ahead of time and have fresh rolls on the day of your event!
- If you don’t have a stand mixer, you can make this recipe by hand. You would combine all of these ingredients in a mixing bowl. Once combined, pour on a floured surface and knead by hand for 10 minutes. Get your workout in for the day!