Description
These soft and fluffy Sourdough Dinner Rolls are perfect for any meal, featuring a tender crumb and a golden crust. Made using an active sourdough starter and a slow overnight fermentation process, these rolls develop a rich flavor and an airy texture. Ideal as a side for dinner or for sandwiches, they are brushed with butter for a delectable finish.
Ingredients
Dough Ingredients
- 2 Tbsp unsalted butter (melted, plus more to brush the pan)
- 1 cup whole milk (room temperature)
- 2 Tbsp granulated sugar
- 1 tsp fine sea salt
- 3 cups bread flour (or all-purpose flour)
- ½ cup active sourdough starter
For Finishing
- 1 tsp salted butter (to brush over rolls)
Instructions
- Make the Dough: In the bowl of a stand mixer or a large mixing bowl, combine the room temperature milk, melted butter, sugar, and salt. Stir together thoroughly to dissolve the sugar.
- Knead the Dough: Add the bread flour and active sourdough starter to the wet ingredients. Mix using the paddle attachment or a firm spatula until combined. Cover with a damp kitchen towel and let rest for 30 minutes to allow gluten to relax. Then, knead on speed 2 with the dough hook for 10-12 minutes until smooth and soft, or knead by hand for 8-10 minutes.
- First Proofing (Bulk Fermentation): Transfer the dough to a buttered bowl, cover with a damp kitchen towel, and leave it on the counter overnight for 8-12 hours. The dough should rise to nearly double its size.
- Form the Rolls: Divide the dough into 12 equal pieces (~65g each) using a bench scraper or knife. Shape each piece into a ball by pinching the sides and then tightly rolling on a smooth surface to seal the seams, ensuring good oven spring.
- Second Proofing: Place the rolls into a buttered 9×13 glass baking dish. Cover with a damp tea towel and proof in a warm place (80-90°F) until doubled in size, about 2 hours, or proof at room temperature for 3-4 hours depending on ambient temperature. You may refrigerate at this stage to make ahead.
- Bake: Preheat your oven to 375°F. Bake the rolls in the top third of the oven for 25-30 minutes or until the tops are golden brown and an internal temperature of 190°F is reached. Once out of the oven, brush the rolls with melted salted butter and serve warm.
Notes
- Make sure your sourdough starter is active and bubbly for best results.
- Room temperature ingredients help with consistent fermentation.
- Overnight bulk fermentation enhances flavor and texture.
- You can refrigerate the rolls after shaping and before baking to slow fermentation and bake fresh the next day.
- For softer crust, brush with additional melted butter after baking.
- If you don’t have a thermometer, bake until rolls are a deep golden brown and feel hollow when tapped.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
