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Sourdough dinner rolls

Soft and Buttery Sourdough Dinner Rolls

Prep Time 20 minutes
Cook Time 30 minutes
Resting time 10 hours
Servings 12 rolls

Ingredients

  • 120 g (½ cup) active sourdough starter
  • 140 g (⅔ cup) water (room temperature)
  • 2 tbsp (35g) honey
  • 7 g (2 tsp) salt
  • 60 g (¼ cup) melted butter
  • 350 g (2¾ cups) all purpose flour
  • 1 egg for egg wash

Instructions

  1. In a large bowl, combine the water, sourdough starter, honey, salt, and melted butter. Gradually add the flour while mixing until a dough forms.
  2. 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.

  3. 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.

  4. Turn the dough onto a countertop and divide it into 12 equal portions (approximately 60g/2 oz each). Use a kitchen scale for accuracy.
  5. 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.
  6. Place the rolls into a greased baking pan, leaving a small gap between them for proofing.
  7. 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.
  8. Preheat your oven to 190°C (375°F). Brush the tops of the rolls with egg wash to create a golden, glossy finish.

  9. Bake for 25–30 minutes, or until the rolls are golden brown.

Recipe Notes

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.