sourdough dinner rolls

Perfectly soft, fluffy, and buttery sourdough rolls.

Sourdough Dinner Rolls

sourdough starter

sugar

water

butter

tsp sea salt

all-purpose flour (just enough until it is coming together)

Soft sourdough dinner rolls are everything you ever dreamed of! These amazing, pull-apart dinner rolls are fluffy, buttery, and so easy to make.

Soft Sourdough Dinner Rolls Recipe

all-purpose flour

milk

salt

bread flour

8 PM Feed starter: 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Feed Your Starter

7:30 AM Melt butter: In a small saucepan, melt the butter, milk, sugar and salt together over low heat. Pour the mixture into a mixing bowl and allow it to cool down to room temperature.

8 AM Mix the dough: Add the flour and active sourdough starter to the bowl and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.

9 AM First rise: Perform 3 sets of stretch and folds spaced 30 minutes apart, keeping the bowl covered between sets. To perform a set, pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. After the final set, cover and allow the dough to rise for 2 hours or until it has risen by 50% in size. (See notes.)

12 PM Shape and Second rise: Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 65 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let rise for 3-4 hours.

4 PM Bake: About 20 minutes before you are ready to bake preheat your oven to 375°F (190°C). Bake for 25-30 minutes or until they are golden brown on top. The internal temperature of the rolls should be 190°F when fully baked. Brush the top of the roll with melted butter and serve.

Make the Dough

https://embed.mediavine.com/videos/odz14uggttlazsbamgbf

Soft sourdough dinner rolls are everything you ever dreamed of! These amazing, pull-apart style dinner rolls are soft and fluffy with just a touch of sweetness. You won't believe how easy they are to make!

Soft Sourdough Dinner Rolls

These soft sourdough dinner rolls are easy to make and perfect for your next family dinner. They bake up into soft pillowy rolls that taste incredible warm, and will be the highlight of your family dinner. This is my go-to sourdough dinner roll recipe, naturally fermented and made with 100% sourdough.

sourdough starter (ripe, bubbly and active, about 1 teaspoon)

all-purpose or bread flour (scant 1/2 cup)

water (about 1/4 cup)

levain (ripe, active and bubbly, about 1/2 cup)

whole milk (or 2%) (warmed, about 1 cup)

granulated sugar (about 2 Tablespoons)

unsalted butter (melted and cooled, about 5 Tablespoons)

salt (about

cornstarch (about 2.5 Tablespoons)

bread flour (about 3-4 cups)

Mix together 6 grams ripe, active sourdough starter with flour and water. Cover and set aside for 10-12 hours at 78-80ºF until doubled, bubbly active and peaked - just about to fall back down.Alternatively, ripe, active, bubbly sourdough starter can be substituted for levain in this recipe if that works better for your baking schedule.

Mix Levain (1:10:10, rises in 10-12 hours if kept at 78-80ºF)

Mix Ingredients: To a stand mixer (or a bowl if you are kneading by hand), add the ripe levain, warm milk, sugar, melted butter, salt, cornstarch and bread flour. Turn the mixer on and begin kneading the dough. If using cup measurements, reserve a little flour to add in during the kneading process - this keeps you from over-flouring your dough. Knead the dough for about 8 minutes in the stand mixer or 10-15 minutes by hand. Dough should be smooth, tacky but not overly sticky.

Bulk Fermentation: At this point, the dough will be soft and cohesive. Dump the dough into a container and cover with plastic wrap or a tea towel. Keep the dough in a warm, 78-80ºF place for 4 hours. Take the temperature of the dough as needed to make sure it stays right around 78-80ºF. This temperature is optimal for fermentation. If your dough temperature is cooler than 78-80ºF, it will need to ferment longer than 4 hours.Note: You are not looking for the dough to double in size at this point. It will fill out the container and start to puff up.

Shape and Proof: Dump the dough out onto a clean countertop. Cut the dough into 12 equal-sized pieces. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape (watch video here) to seal the balls and create tension for the roll to rise.Nestle rolls together in an 8 or 9-inch baking pan. Cover the pan and let the rolls rise again for about 3-4 hours. During this time, I like to keep the rolls between 80-85ºF to encourage a little faster rise. If your temperature is warmer than this, the fermentation will go FASTER. If the temperature is colder than 78ºF, the fermentation will go SLOWER. I use a bread proofer to keep the temperature consistent. Note: Line the pan with parchment paper if you are not using a non-stick baking pan.

Bake: Once the rolls have risen, doubled in size, are touching each other and soft, fluffy and airy, preheat the oven to 350ºF. Bake the rolls in the pre-heated oven for 25-30 minutes until baked all the way through. The internal temperature of the rolls should register 190-195ºF.Optional: If you want to encourage the rolls to brown a little more, whisk together one egg with a splash of water and brush over the tops of the rolls before baking.

Top the rolls with melted butter and enjoy!

Hands down the best rolls I have ever tasted!!!  If I wanted to make in bulk and freeze what would work best?  Thank you!!

These are incredible! 
I made them twice, because the first time the dough was super dense! So for customary measurements, my new rule of thumb is start with HALF the flour called for in the main part of the recipe and then add slowly till you get the right consistency. This recipe only took 2 3/4 cups of bread flour (not 3-4).
My second batch came out amazing. I baked them immediately after forming into balls putting them in the oven while it was pre-heating. They rose well and came out chewy and delicious.

Made these for Easter dinner.  Delicious and so easy!  Husband wants them for our next family dinner.

Super soft pull-apart Sourdough Dinner rolls. The centers are fluffy with a nice crust on the bottom. You&#039;ll loove the make-ahead option on these sourdough bread rolls - in time for your dinner or holiday feast.

Sourdough Dinner Rolls Recipe

unsalted butter (melted, plus more to brush the pan)

whole milk (room temperature)

Tbsp sugar

tsp fine sea salt

bread flour (or all-purpose flour)

Make the Dough - In the bowl of a stand mixer or a large mixing bowl, add milk, butter, sugar, and salt, and stir together to dissolve the sugar.

Knead the Dough - Add the flour and active sourdough starter and mix together with the paddle attachment or a firm spatula until well combined. Cover with a damp kitchen towel and rest for 30 minutes to allow the gluten to relax. Knead on speed 2 with the dough hook attachment for 10-12 minutes until you have a smooth, soft dough (or knead by hand for 8-10 minutes).

First Proofing - Bulk Fermentation: transfer dough to a buttered mixing bowl, cover the dough with a damp kitchen towel and leave it on the counter overnight, 8-12 hours.* It should rise to nearly double in size.

Form the Rolls - Divide the dough into 12 equal pieces (approximately 65g each) with a bench scraper or knife, and shape them into balls by pinching the sides together. Then, gently cup your hand around each ball and roll it over a clean, smooth work surface to tighten the outside of the rolls (this seals the seam on the bottom and gives the rolls better spring in the oven).

Second Proofing - Place the rolls into a buttered 9x13 glass baking dish, cover with a damp tea towel, and proof until about doubled, about 2 hours in a warm place (80-90°F), or about 3-4 hours at room temperature, depending on the temperature of your room. You can make them ahead at this point - see make-ahead option below*.

Bake - Preheat the oven to 375°F. Bake in the top third of the oven (this gives the tops better color) of a preheated oven for 25-30 minutes or until the tops are golden brown and the internal temp is 190°F. Brush the hot rolls with melted butter when they come out of the oven and serve.

These are the most delicious rolls!! I am making them again today to take for Thanksgiving dinner tomorrow. Can the recipe be doubled?
BTW, I love your cookbook!!!

Is it ok if there is whole wheat in your starter to make these rolls?

So you really need to start your rolls in early evening if they have to proof 8/12 hours?

How long can you freeze these rolls after you bake them? Ty! Love your recipes!

I have been wanting to make dinner rolls for a long time.So when I saw you had a recipe I made the dinner rolls and could not believe how good!  They make me feel so successful lol
Question: If I add a little more sugar then what the recipe calls for, would they taste like a sweet dinner roll?

https://www.youtube.com/watch?v=xWBfV7cKNy0

I will teach you how to make soft, fluffy, and impressive sourdough dinner rolls from scratch, so easy your stand mixer does all the work!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

DINNER ROLLS 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
▲ 1 tsp salted butter, to brush over rolls

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/sourdough-dinner-rolls/

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⏱️TIMESTAMPS⏱️
0:00 Intro & Why You'll Love This Recipe
0:25 Prepping Your Sourdough Starter
0:55 Mixing the Dough: Step-by-Step
1:30 First Proofing: Resting the Dough
1:50  Shaping and Dividing Rolls
2:50 Second Proofing & Tips for Perfect Rolls
3:00 Baking and Butter Brushing Tips
3:30 Taste Test & Serving Suggestions

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PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #dinnerrolls #sourdough

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Soft Sourdough Dinner Rolls Recipe

Soft Sourdough Dinner Rolls

Sourdough Dinner Rolls Recipe

Top 4 sourdough dinner rolls recipes from across the web

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Sourdough Dinner Rolls

Soft Sourdough Dinner Rolls Recipe

Soft Sourdough Dinner Rolls

Sourdough Dinner Rolls Recipe

The most viewed sourdough dinner rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine