These sourdough dinner rolls are soft, fluffy, and perfect for any meal. Whether you’re serving them alongside a hearty soup, a holiday feast, or enjoying them with a pat of butter, this recipe will quickly become a favorite in your home.
Why Sourdough?
Sourdough bread has stood the test of time, not just for its unique taste and texture but also for its potential health benefits. Unlike conventional bread made with baker’s yeast, sourdough uses a natural fermentation process involving wild yeast and lactic acid bacteria. It’s loaded with benefits that set it apart from regular bread:
- It’s naturally more nutritious: The fermentation process breaks down phytic acid, which can block your body from absorbing minerals like magnesium and zinc. This means sourdough helps you get more of the good stuff from your bread.
- Easier to digest: Thanks to its long fermentation, sourdough breaks down gluten more effectively than bread made with baker’s yeast. This makes it gentler on the stomach, especially for those with mild gluten sensitivities.
- Better for blood sugar: Sourdough has a lower glycemic index, meaning it digests more slowly and is less likely to cause spikes in blood sugar levels.
Ingredients for Sourdough Dinner Rolls
Here’s what you’ll need:
- Active sourdough starter: Make sure it’s bubbly and ready to go.
- Water: Room temperature works best.
- Butter: Adds softness and a rich, buttery flavor.
- Honey: Balances the tanginess of the sourdough and aids in browning.
- Flour: All purpose flour works perfectly.
- Salt: any type of salt will work.
- Egg: Used for the egg wash to create a golden, shiny crust.
How to Make Sourdough Dinner Rolls
Step 1: Mix the Dough
In a large bowl, combine:
- Water, sourdough starter, honey, salt, and melted butter.
- Gradually add the flour while mixing until a dough forms.
Transfer the dough to a clean countertop and knead for about 10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 8–10 minutes on medium speed.
Step 2: Bulk Fermentation
Grease a large bowl with olive oil and place the dough inside. Cover with plastic wrap and a kitchen towel and let it ferment at room temperature for 6–8 hours, or until doubled in size. The timing will vary depending on the room temperature.
Step 3: Shape the Rolls
Turn the dough onto a countertop and divide it into equal portions (about 60g each). Use a kitchen scale for accuracy. Roll each piece into a smooth ball by cupping your hand around the dough and moving it in a circular motion on the counter.
Place the rolls into a greased baking pan, leaving a bit of space between them for proofing.
Step 4: Second Proofing
Let the rolls proof at room temperature for 1–2 hours or until they’re noticeably puffy. If you don’t have time or want to bake them the next day, refrigerate them overnight for a cold fermentation. This slows the process.
Step 5: Bake the Rolls
Preheat your oven to 190°C (375°F). Brush the tops of the rolls with egg wash for a golden color. Bake for 25–30 minutes, or until the rolls are golden brown and smell heavenly.
How to Store Sourdough Rolls
Store the rolls in an airtight container for up to 3 days, or freeze them for longer storage. To reheat, simply pop them in the oven for a few minutes until warm.
Ingredients
Method
- In a large bowl, combine the water, sourdough starter, honey, salt, and melted butter. Gradually add the flour while mixing until a dough forms.
- Transfer the dough to a clean countertop and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 8–10 minutes.
- Grease a large bowl with olive oil and place the dough inside. Cover with plastic wrap and a kitchen towel. Let it ferment at room temperature for 6–8 hours, or until doubled in size. The timing may vary depending on room temperature.
- Turn the dough onto a countertop and divide it into 12 equal portions (approximately 60g/2 oz each). Use a kitchen scale for accuracy.
- Roll each piece into a smooth ball by cupping your hand around the dough and gently rolling it in a circular motion on the counter.
- Place the rolls into a greased baking pan, leaving a small gap between them for proofing.
- Allow the rolls to proof at room temperature for 1–2 hours, or until they are puffy. Alternatively, refrigerate the rolls overnight for a cold fermentation. This slows the proofing process.
- Preheat your oven to 190°C (375°F). Brush the tops of the rolls with egg wash to create a golden, glossy finish.
- Bake for 25–30 minutes, or until the rolls are golden brown.
