There’s something magical about the aroma of freshly baked bread wafting through the house. These fluffy sourdough dinner rolls are the perfect blend of soft texture and tangy flavor, making them a delightful addition to any meal. With a few simple ingredients and a little patience, you can create rolls that are sure to impress family and friends alike. Let’s get baking!
Steps
- Ensure your sourdough starter is lively and bubbly by feeding it the night before you plan to make the rolls.
- In a saucepan, gently melt butter with milk, sugar, and salt. Once melted, let the mixture cool to room temperature, then combine it with sourdough starter and flour in a bowl. Cover and let rest for an hour.
- Conduct three sets of stretch and folds on the dough, each spaced 30 minutes apart. After the final stretch and fold, cover and allow the dough to rise at room temperature for two hours or until it has expanded by about 50%.
- Turn the dough onto a floured surface and divide it into 12 equal pieces, each weighing roughly 65g. Shape each piece into a smooth ball and arrange them in a greased glass baking dish. Cover and let them rise for 3-4 hours until puffy.
- Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes until they turn golden brown and reach an internal temperature of 190°F (88°C). Once out of the oven, brush the tops with melted butter and serve warm.
Ingredients
- ½ cup (100 g) active sourdough starter
- 3 cups + 2 tablespoons (375 g) bread flour
- 1 cup (240 g) milk
- 2 tablespoons (28 g) butter
- 3 tablespoons (44 g) sugar
- 1 teaspoon (5 g) salt
- 1 tablespoon melted butter (for brushing the rolls after baking)
FAQ
- Can I substitute all-purpose flour for bread flour in this recipe?
- Yes, you can use all-purpose flour instead of bread flour for these sourdough dinner rolls without affecting the overall texture significantly.
- How can I make these rolls vegan?
- To make the rolls vegan, substitute non-dairy butter and milk for the regular butter and milk in the recipe.
- What should I consider about kitchen temperature when making sourdough rolls?
- The ambient temperature of your kitchen can affect the rising time of the dough. If your kitchen is warmer than 68°F (20°C), you may need to reduce the rising time to prevent over-proofing.
- Can I prepare the dough in advance and bake later?
- Yes, you can shape the rolls and refrigerate them for up to 3 days before baking. Let them rise at room temperature for 2-3 hours before baking.
- How should I store leftover baked rolls?
- Store baked rolls in a bread bag or wrapped in a tea towel at room temperature for up to 3 days, or freeze them in a freezer-safe bag for up to 3 months.
Tips
- Consider Kitchen Temperature: The ambient temperature of your kitchen significantly impacts the rising time for sourdough. In a warmer kitchen, reduce the rising time to prevent over-proving the dough.
- Alternative Baking Dish: If using a metal baking dish instead of glass, increase the oven temperature to 400°F (204°C) and check the rolls around 22-25 minutes to ensure they don’t over-bake.
- Advance Preparation: For convenience, shape the rolls and refrigerate them for up to three days before baking. Allow them to rise at room temperature for 2-3 hours before proceeding with the baking.
- Freezing Option: To freeze before baking, shape the rolls and place them in a freezer-safe dish. Cover them well, and when ready to bake, thaw overnight in the fridge, then let them rise at room temperature for 3-4 hours before baking.
Equipment
- Digital Kitchen Scale – For accurately measuring dough portions.
- Glass Baking Dish – Recommended for achieving the softest rolls.
- Stand Mixer with Dough Hook Attachment – Optional, but useful for kneading the dough.
