Sourdough Dinner Rolls Recipe – Soft & Fluffy Bread Perfection

Last Updated on 2 months by Neha Deshmukh

Sourdough Dinner Rolls Recipe – Soft & Fluffy Bread Perfection

Hey everyone! There’s just something so comforting about a warm, fluffy roll, isn’t there? Especially when it’s sourdough! I’ve been perfecting these sourdough dinner rolls for ages, and I’m finally ready to share the recipe with you. They’re seriously the softest, most flavorful rolls you’ll ever taste – perfect for a cozy weeknight dinner or a special occasion.

Why You’ll Love This Recipe

These aren’t your average dinner rolls. The sourdough starter adds a lovely tang and depth of flavor that you just can’t get with commercial yeast. Plus, the slow fermentation process makes them incredibly digestible. Trust me, your gut will thank you! They’re a little bit of a project, but the reward is so worth it.

Ingredients

Here’s what you’ll need to make these amazing sourdough dinner rolls:

• 25g Active Sourdough starter
• 100g Bread flour
• 100g Water
• 400g All-purpose flour
• 1 Egg
• 40g Honey
• 206g Leaven
• 130g Milk
• 6g Salt
• 30g Butter

Ingredient Notes

Let’s talk ingredients for a sec! Using the right stuff makes all the difference.

• Active Sourdough Starter: This is the heart and soul of the recipe! Make sure your starter is bubbly and doubled in size before using it. A happy starter = happy rolls!
• Bread Flour vs. All-Purpose Flour: Bread flour has a higher protein content, which helps develop gluten and gives the rolls a chewier texture. All-purpose flour works too, but the texture will be a little softer.
• Honey’s Role: Honey isn’t just for sweetness! It provides food for the sourdough bacteria, helping with fermentation and adding a subtle flavor. You can substitute with maple syrup if you prefer.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, prepare the leaven. In a bowl, mix together the sourdough starter, bread flour, and water. Cover and let it rest at room temperature for about 5 hours. It should become bubbly and increase in volume.
2. Now, in the bowl of a stand mixer (or a large bowl if you’re kneading by hand), combine the all-purpose flour, egg, honey, the prepared leaven, milk, and salt. Knead with the dough hook (or by hand) until everything comes together into a cohesive dough.
3. Gradually add the softened butter, a little at a time, while continuing to knead. This can take a while, but be patient! Keep kneading until the dough becomes smooth and supple – it should pull away from the sides of the bowl.
4. Cover the dough and let it ferment at 75°F (around 24°C) for 8-12 hours. During the first few hours, perform stretch-and-folds every 30-60 minutes. This helps develop strength in the dough.
5. Once fermented, gently divide the dough into 15 equal portions (about 56g each). Shape each portion into a round ball.
6. Arrange the rolls in a parchment-lined baking pan. Cover and let them proof for about 2 hours, or until they’re puffy and almost doubled in size.
7. Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes, or until they’re golden brown on top.
8. Brush the warm rolls with melted butter immediately after removing them from the oven. This gives them a beautiful shine and extra flavor!

Expert Tips

Want to take your sourdough rolls to the next level? Here are a few tips:

• Dough Consistency: The dough should be slightly sticky but manageable. If it’s too wet, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of water at a time.
• Fermentation Temperature: Maintaining a consistent temperature is key for successful fermentation. If your kitchen is cold, you can place the dough in a slightly warmed oven (turned off!).
• Proofing Visual Cues: The rolls are ready to bake when they’re puffy and spring back slowly when gently poked. Don’t over-proof them, or they might collapse in the oven.

Variations

Let’s get creative! Here are a few ways to customize these rolls:

• Vegan Option: Use plant-based milk (like almond or soy) and replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water). You can also omit the honey or substitute with agave nectar.
• Gluten-Free Adaptation: Use a high-quality gluten-free flour blend designed for bread making. You might need to adjust the hydration slightly.
• Spice Level: Add a tablespoon of chopped fresh herbs (rosemary, thyme, or chives) or a teaspoon of garlic powder to the dough for extra flavor. My friend, Priya, loves adding a pinch of chili flakes!
• Festival Adaptations: During Diwali, I sometimes add a pinch of cardamom and saffron to the dough for a festive touch.

Serving Suggestions

These rolls are amazing with just about anything! They’re perfect for:

• Sopping up curry
• Enjoying with a bowl of dal
• Making mini sandwiches
• Serving alongside a hearty stew

Storage Instructions

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. Reheat in the oven or microwave before serving.

FAQs

Got questions? I’ve got answers!

• What is the ideal hydration level for sourdough rolls? Around 70-75% is a good starting point, but it can vary depending on your flour and starter.
• Can I use a different type of flour for the leaven? Yes, you can use all-purpose flour for the leaven if you don’t have bread flour.
• How do I know when the rolls are fully baked? They should be golden brown on top and sound hollow when tapped.
• What if I don’t have a stand mixer – can I knead by hand? Absolutely! It will take more effort, but it’s definitely doable. Knead for about 10-15 minutes until the dough is smooth and elastic.
• How can I prevent the rolls from drying out? Brush them with melted butter immediately after baking and store them in an airtight container.