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