Soft Sourdough Dinner Rolls Recipe
These sourdough dinner rolls are soft, fluffy, and full of tangy flavor—perfect for pairing with soups, roasts, or hearty breakfast sandwiches.
Servings 15
Equipment
- Large mixing bowl
- Measuring Cups and Spoons/ kitchen scale
- Whisk or fork
- Wooden spoon or spatula
- Kitchen Aid
Ingredients
- 70 g 5tbs unsalted butter
- 240 g whole milk
- 200 g active sourdough starter
- 1 egg
- 50 g sugar
- 500 g all purpose flour
- 13 g salt
- For finishing: 2 tablespoons unsalted butter melted, kosher salt
Instructions
- In a skillet, melt the butter over medium-low heat. Stir in the milk and set aside.
- In your stand mixer with the paddle attachment, mix starter, egg, and sugar. Pour in the butter-milk mixture and combine well.
- Add flour and salt, mixing until no dry pockets remain. Switch to the dough hook and knead on low speed for 8–10 minutes, until smooth and stretchy (passes windowpane test).
- Transfer dough to a greased bowl, cover, and let rise until doubled (6–10 hours depending on kitchen temperature).
- Grease a 9×13-inch baking dish. Divide dough into 15 equal portions (about 60–70g each) and shape into rolls. Arrange in a 3×5 layout in the dish.
- Cover and let rise again until puffy, about 1½–3 hours.
- Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown.
- Brush tops with melted butter and sprinkle lightly with salt.
Notes
Tips
- Use an Active Starter: Make sure your starter is lively and bubbly before mixing—it’s the key to a good rise, especially with this richer dough.
- Check with the Windowpane Test: After kneading, stretch a small piece of dough. If it tears before you can see light through it, knead a little longer until it’s strong and elastic.
- Be Patient with the First Rise: Don’t rush the bulk fermentation. A slow rise (6–10 hours in a warm spot, 70–75°F / 21–24°C) develops both texture and flavor.
- Keep Rolls Even: For uniform baking, divide the dough into equal portions (around 60–70g each). A kitchen scale makes this simple.
- Know When They’re Ready: During the second rise (1½–3 hours), rolls should look puffy and nearly doubled. A gentle poke that springs back slowly means they’re good to bake.
- Avoid Overbaking: Bake until golden, about 25–30 minutes. Check the center with a toothpick—if it comes out clean, they’re done.
- Brush with Butter: Right out of the oven, brush the tops with melted butter. It gives a glossy, soft finish, and a light sprinkle of salt balances the flavor.
- Reheat Leftovers Properly: Microwave with a damp paper towel for 10–15 seconds to keep them moist, or warm in a 325°F (165°C) oven for 5–7 minutes.
Storage
- Room Temperature: Store cooled rolls in an airtight container or bag for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 1 week (reheat to restore softness).
- Freezer: Freeze for up to 3 months, separating rolls with parchment. Reheat from frozen at 300°F (150°C) for 8–10 minutes.
- Reheating: Microwave with a damp paper towel for 10–15 seconds or warm in a 325°F (165°C) oven for 5–7 minutes.