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Sourdough Dinner Rolls
Sourdough Dinner Rolls
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
425 minutes
Soft and buttery pull-apart sourdough dinner rolls, full of tangy sourdough flavor, ideal for any occasion from barbecues to holiday feasts.
Ingredients:
  • 1/2 cup (113g) mature sourdough starter
  • 1 cup (240ml) whole milk
  • 6 tablespoons (85g) unsalted butter, room temperature, plus more for pan
  • 2 tablespoons (25g) sugar
  • 1 1/2 teaspoons kosher salt
  • 3 cups (360g) all-purpose flour
  • For optional wash
  • 1 large egg or 3 tablespoons whole milk or melted butter
Instructions:
  • Heat the milk in the microwave for 30 seconds until warm to the touch, avoiding overheating. If needed, reheat in 15-second intervals.
  • Prepare the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine warm milk, mature starter, softened butter, sugar, salt, and flour. Mix on low speed until a rough ball forms, about 1 minute. Increase to medium speed and knead for 7 to 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl (it may still stick to the bottom). Look for that magical moment when the sticky mixture turns into a cohesive mass, signaling it's ready for bulk fermentation.
  • During bulk fermentation, place the dough in a spacious, clean bowl and cover it. Let it rise at room temperature for approximately 4 hours until it visibly increases in size, becoming light and airy. If it appears dense, extend the rise by 30 minutes.
  • Grease the 9x13-inch cake pan generously with butter for a moist and flavorful cake.
  • Shape the rolls: Transfer the dough onto a lightly floured surface. Divide it into 15 equal pieces. Roll each piece into a ball, pinching the bottom seam tightly. Arrange the rolls in a greased pan in 3 rows of 5, ensuring even spacing. If the dough is sticky, chill it in the refrigerator for 30 minutes for easier shaping.
  • Allow the rolls to proof: Cover the pan and place it in a cozy spot for approximately 2 1/2 hours until the rolls have doubled in size and appear very puffy. If they need more time, check again after an additional 30 minutes.
  • Preheat the oven to 375°F and set the rack in the middle position. Timing it about 30 minutes before the rolls are ready for baking.
  • Brush the tops of the rolls with a glossy wash of beaten egg, whole milk, or melted butter. Bake for 20-25 minutes until golden brown and an instant thermometer inserted into the center reads 190°F or above.
  • Let the rolls cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm and store any leftovers tightly wrapped on the counter for up to 5 days. To freeze, wrap baked rolls in plastic and then foil for up to 2 months. Thaw wrapped rolls at room temperature for about 1 hour before reheating in a 325°F oven for 15 minutes. Enjoy the recipe and leave us some stars below!

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