Homemade Sourdough Dinner Rolls

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• “I made this for a family get-together and everyone wanted the recipe before the night was over. A keeper for sure!”

  – Emily W.

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Homemade Sourdough Dinner Rolls

5 from 1 vote

These homemade sourdough dinner rolls are irresistibly soft and fluffy, with golden tops, buttery flavor, and the perfect hint of sourdough.

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Prep Time:15 minutes mins

Rising time:8 hours hrs

Total Time:8 hours hrs 15 minutes mins

Course: Bread

Servings: 16 rolls

Equipment

• Digital kitchen scale
• Wooden spoon or spatula
• Mixing bowl
• Tea towel or dish cloth
• Baking dish
• Pastry brush

Ingredients

• 180 grams whole milk room temperature
• 200 grams active sourdough starter
• 2 large eggs room temperature
• 375 grams bread flour
• 150 grams all-purpose white flour
• 50 grams sugar
• 12 grams fine sea salt
• 75 grams softened butter plus more for brushing

Instructions

Make the Dough

• Add the milk and sourdough starter to a large bowl and whisk to combine. Whisk in the eggs, then stir in the butter. It’s okay if the butter remains in small pieces.
• Add the bread flour, all-purpose flour, sugar, and salt. Mix with a wooden spoon or spatula until a shaggy dough forms and no dry flour remains.
• Cover with a tea towel. Over the next hour, complete 3 sets of stretches and folds, about 20 minutes apart.

Bulk Fermentation

• Cover the bowl with a damp tea towel and plate. Let the dough rise at room temperature for about 8 hours, or until doubled in size.
• In a warm kitchen, the dough may rise more quickly.

Shape the Rolls

• For easier shaping, refrigerate the risen dough for at least 2 hours.
• Turn the dough onto a lightly floured surface and divide into 16 equal pieces. Grease a large baking dish with butter.
• Shape each piece into a ball by gently stretching the edges and folding them toward the center.
• Place the dough seam-side down and gently rotate it against the work surface to create a smooth, tight ball. Arrange the shaped rolls in the prepared baking dish.

Second Rise

• Cover the rolls with a tea towel and let rise at room temperature for 2–3 hours, or until nearly doubled in size.
• For a longer fermentation, let the rolls rise first, then refrigerate overnight. Bake them directly from the refrigerator the next day.

Bake the Rolls

• Preheat the oven to 350°F (180°C). Bake for 25–30 minutes, or until the rolls are golden brown.
• Brush the warm rolls generously with melted butter. Let cool for at least 10 minutes before serving.
• Store leftovers in an airtight container at room temperature for a few days, or freeze for longer storage.

Notes

• Watch the dough, not the clock. Sourdough rise times can vary depending on the temperature of your kitchen and the strength of your starter.
• For evenly sized rolls, use a kitchen scale to divide the dough into 16 equal portions.
• Make ahead instructions: After the second rise, refrigerate the shaped rolls overnight and bake them straight from the refrigerator.
• Freezer storage: Let the baked rolls cool completely, then freeze in an airtight container or freezer bag. Thaw on the counter before reheating.

Recipe c/o Baked Collective

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aliquam eu libero posuere, porta dolor eu, laoreet diam. Aliquam eleifend nisl vitae ex pulvinar mauris. Pellentesque dictum massa sapien, ut luctus lectus euismod ac. Quisque ut facilisis est.

Pellentesque eget tempor lorem, sit amet interdum diam. Curabitur ut nisi ac dolor porta aliquam a ac nisl. Curabitur egestas sem nec lorem convallis scelerisque. Sed eget ligula diam. Morbi sed felis ac velit semper dictum quis at metus.

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