Sourdough Dinner Rolls
Soft, overnight sourdough dinner rolls made with active starter; yields 12 rolls with an optional overnight rise for flavor and texture.
Servings: 12 rolls
Ingredients
Ingredients
- 2 Tbspunsalted butter melted, plus more to brush the pan
- 1 cupwhole milk room temperature
- 2 Tbspgranulated sugar
- 1 tspfine sea salt
- 3 cupsbread flour or all-purpose flour
- 1/2 cupActive sourdough starter
- 1 tspsalted butter to brush over rolls
Instructions
Instructions
- Combine 1 cup room-temperature whole milk, 2 Tbsp melted unsalted butter, 2 Tbsp granulated sugar, and 1 tsp fine sea salt in the bowl of a stand mixer or a large mixing bowl; stir until the sugar is dissolved.
- Add 3 cups flour and ½ cup active sourdough starter to the milk mixture. Mix with the paddle attachment or a firm spatula until the ingredients are just combined into a shaggy dough.
- Cover the bowl with a damp kitchen towel and let the dough rest 30 minutes to relax the gluten.
- After the rest, switch to a dough hook and knead on speed 2 for 10–12 minutes until the dough is smooth and soft. If kneading by hand, knead 8–10 minutes until smooth and elastic.
- Lightly butter a clean mixing bowl with some of the additional unsalted butter. Transfer the kneaded dough to the buttered bowl, turn to coat, cover with a damp towel, and leave on the counter overnight (8–12 hours) until the dough has nearly doubled in size.
- Turn the risen dough out onto a lightly floured work surface. Divide it into 12 equal pieces (about 65 g each). Shape each piece into a tight ball by pinching the seams together, then cup your hand around each ball and roll on the surface to tighten the tops.
- Butter a 9×13-inch glass baking dish with the additional unsalted butter. Place the 12 rolls seam-side down in the dish, cover with a damp tea towel, and proof in a warm place (80–90°F) until about doubled, about 2 hours, or proof at room temperature for about 3–4 hours.
- About 10–15 minutes before baking, preheat the oven to 375°F and position a rack in the upper third of the oven.
- Bake the rolls on the top third of the oven for 25–30 minutes, until the tops are golden brown and the internal temperature reaches about 190°F.
- Remove the rolls from the oven and immediately brush the tops with the 1 tsp salted butter. Cool slightly, then serve.
Equipment
- Stand mixer
- paddle attachment
- dough hook
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Kitchen Towel
- Measuring Cups
- Measuring Spoons
Notes
Notes
*
To Speed up Rising
– Slow overnight rising at room temperature will give you the best texture and rise along with better sourdough flavor, but you can speed up the rise by setting the dough in a warm place (such as the oven with the light on).
*
Make-Ahead Option:
As soon as the rolls are formed and placed in the baking dish, cover with a sheet of oiled plastic wrap and refrigerate for 8-24 hours. Remove from the refrigerator 3-5 hours before baking to bring to room temperature and proof until visibly puffed (they will puff faster in a warm place). Optionally, score the rolls before baking.
*
To Speed up Rising
– Slow overnight rising at room temperature will give you the best texture and rise along with better sourdough flavor, but you can speed up the rise by setting the dough in a warm place (such as the oven with the light on).
*
Make-Ahead Option:
As soon as the rolls are formed and placed in the baking dish, cover with a sheet of oiled plastic wrap and refrigerate for 8-24 hours. Remove from the refrigerator 3-5 hours before baking to bring to room temperature and proof until visibly puffed (they will puff faster in a warm place). Optionally, score the rolls before baking.