The tastiest sourdough dinner rolls you could imagine.
These mouth watering pull-apart sourdough dinner rolls are extremely easy to make and are so delicious they are sure to become a staple in your household like they have in mine!
The first thing I ever made with my sourdough starter were these scrumptiously mouth watering dinner rolls.
I was so anxious during the entire process until I pulled the most beautiful and delicious rolls out of the oven– they were instantly a favorite in my household. So much so that my husband told me the next day that he wanted me to make 200 of these rolls for a Thanksgiving work party he was attending… No pressure at all…
I was thrilled that he had confidence in this recipe and decided to make the rolls for him. Thankfully, these dinner rolls came out so tasty that they stood up to the test of a huge audience that I do not know trying them. The rolls were devoured in minutes, my husband was sad he wasn’t able to bring any home with him. That was definitely the confidence boost I needed to start using my sourdough starter every day and I have ever since.
These rolls feel like warmth and remind me so much of helping my grandma prepare the baked goods for our family’s wondrous Thanksgiving feasts when I was a child. Biting into one feels like a hug from someone I miss so dearly, I truly hope you feel the warmth and comfort that these rolls make me feel!
Ingredients to Make Sourdough Dinner Rolls
200g Milk, room temperature (1 cup)
50g Butter, melted (3.5 tbsp)
80g Water, room temperature (⅓ cup)
10g Salt (1.5 tsp)
35g Sugar (2 tbsp)
25g Honey (or sugar) (1.5 tbsp)
500g All Purpose Flour (3.5 cups)
100g Sourdough Starter (Guide on how to create a thriving starter) (0.5 cups)
***I recommend weighing ingredients. If you do not have a kitchen scale, you can spoon and level the flour for decent results! I really do recommend getting a kitchen scale (here is a blog post explaining why I believe that it is the most accurate, easiest and most mess free way of baking) this is the kitchen scale I use and recommend***
Step by Step Instructions to make Sourdough Dinner Rolls
Feeding the Sourdough Starter
Feed your starter about 4-12 hours prior to mixing the dough. Combine 20g of sourdough starter with 50g of water & 50g of all-purpose flour (or flour of your choice).
Making the Dough
In a stand mixer, use the bread hook attachment to mix the milk, butter, water, salt, sugar, and honey together until combined. Ensure the sugar and salt is mostly dissolved. Add in flour and sourdough starter and knead on medium speed for ten to fifteen minutes until the dough is smooth and elastic. You can confirm that the dough is ready by doing the windowpane test. Take a small portion of dough and stretch it between your fingers, if you can stretch it enough to see through it without breaking, it is ready.
If you do not have a stand mixer, you can mix the dough in a bowl until combined and then knead it by hand on a lightly floured surface for ten to fifteen minutes.
Bulk Ferment (First Rise)
Place the dough in a lightly greased bowl or keep it in the stand mixer bowl. Cover with a damp tea towel or some plastic wrap. Let bulk ferment for 8-24 hours until the dough has just under doubled in size.
Shaping The Rolls
Divide the dough into 12 equal parts (about 83g each) and gently shape into balls. Place in a greased 9×13 pan. There will be about a half inch of space between each roll before rising.
Second Rise
Allow the rolls to rise until doubled, approximately one to three hours.
Baking The Sourdough Dinner Rolls
Place the rolls in an un-preheated oven set to 350°F (180°C) for 25-35 minutes until the rolls just begin to turn golden brown. This is one of my secret tricks. The oven coming up to temperature allows for the rolls to rise even more and become fluffier. I also recommend putting a baking sheet underneath the pan or on a lower rack. This will prevent the bottom of the rolls from burning.
Brush with melted butter (this will give a beautiful glossy sheen and make them taste even better!)
Beginner’s Guide: Easy and Delicious Sourdough Dinner Rolls
Equipment
- Stand Mixer optional
Ingredients
- 200 g Milk room temperature; 1 cup
- 50 g Butter melted; 3.5 tbsp
- 80 g Water room temperature; 1/3 cup
- 10 g Salt 1.5 tsp
- 35 g Sugar 2 tbsp
- 25 g Honey or sugar;1.5 tsp
- 500 g All Purpose Flour 3.5 cups spooned and leveled
- 100 g Sourdough Starter 1/2 cup
- 15 g Butter Melted, for the top of the rolls after baking is complete; 1 tbsp
Instructions
Feeding the Sourdough Starter
- Feed your starter about 4-12 hours prior to mixing the dough, combine 20g of sourdough starter with 50g of water as well as 50g of all-purpose flour (or flour of your choice).
Making the Dough
- In a stand mixer, use the bread hook attachment to mix the milk, butter, water, salt, sugar, and honey together until combined. Ensure the sugar and salt is mostly dissolved. Add in flour and sourdough starter and knead on medium speed for ten to fifteen minutes until the dough is smooth and elastic. You can confirm that the dough is ready by doing the windowpane test, take a small portion of dough and stretch it between your fingers, if you can stretch it enough to see through it without breaking, it is ready.If you do not have a stand mixer, you can mix the dough in a bowl until combined and then knead it by hand on a lightly floured surface for ten to fifteen minutes.
Bulk Ferment (First Rise)
- Place the dough in a lightly greased bowl or keep it in the stand mixer bowl. Cover with a damp tea towel or some plastic wrap and let bulk ferment for 8-24 hours until the dough has just under doubled in size.
Shaping
- After the dough has finished bulk fermenting, divide the dough into 12 equal parts (about 83g each) and gently shape into balls. Place into a greased 9×13 pan (there will be about a half inch of space between each roll before rising).
Second Rise
- Allow the rolls to rise until doubled, approximately one to three hours.
Baking
- Put the rolls into an unpreheated oven set to 350°F (180°C) for 25-35 minutes until the rolls just begin to turn golden brown. The oven heating up to temperature with the rolls inside will give the rolls an even bigger boost of height allowing for fluffier rolls.Brush with melted butter (this will give a beautiful glossy sheen and make them taste even better!)
Notes
How to Store
Store the already made rolls in an airtight container for up to four days at room temperature or for up to three months in the freezer. I do not recommend putting the rolls in the fridge since it will cause them to harden too much.
How to Freeze
You can freeze these rolls after baking in an airtight container for up to three months. I recommend putting them in the freezer rather than the refrigerator since the rolls from the freezer will remain soft once warmed.
Can I freeze the rolls before baking?
Yes! To freeze prior to baking, shape the rolls and place them in a freezer safe baking dish. I recommend covering them with a sheet of plastic wrap as well as a layer of foil. When ready to bake, defrost in the fridge overnight. Let the rolls rise at room temperature for 2-5 hours before baking.
Preparing the rolls ahead of time
Shape the rolls, cover with plastic wrap or in an airtight container and refrigerate for up to 3 days. When you want to bake them, let them rise at room temperature for 2-5 hours before baking.
Reheating Rolls
Cover the baking dish with foil and bake for 15 minutes at 350°F (180°C). Or reheat in the microwave for 15 seconds draped in a damp paper towel.
I hope you enjoy! Please let me know what you think of this recipe! Comment any questions or concerns you may have with this recipe.
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