Sourdough Dinner Rolls Recipe – Soft & Fluffy Indian-Style Bread

Last Updated on 5 months ago by Neha Deshmukh

Sourdough Dinner Rolls Recipe – Soft & Fluffy Indian-Style Bread

Hey everyone! If you’re anything like me, there’s just something so comforting about warm, soft rolls with a meal. I’ve been experimenting with sourdough for a while now, and I’m thrilled to share this recipe for sourdough dinner rolls. They’re unbelievably soft, slightly tangy, and honestly, disappear pretty quickly in my house! These aren’t your average rolls – they have a subtle Indian-inspired touch that makes them extra special.

Why You’ll Love This Recipe

These sourdough dinner rolls are a little bit of a project, but trust me, the reward is so worth it. They’re wonderfully soft and fluffy, with a beautiful, slightly chewy texture. The sourdough adds a lovely tang that complements both Indian and Western flavors. Plus, the aroma while they bake is simply divine! I first made these when I was craving something comforting and a little different, and they’ve become a family favorite ever since.

Ingredients

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

• 50g Sourdough Starter (active and bubbly!)
• 100g All-purpose flour
• 50g Whole wheat flour
• 125g Water (lukewarm)
• 475g All-purpose flour
• 21g Potato flour
• 15g Milk powder
• 30g Sugar
• 9g Salt
• 59g Butter (unsalted, softened)
• 132g Water (lukewarm)
• 128g Milk (lukewarm)
• 250g Leaven (from the first step)

Ingredient Notes

Let’s talk ingredients! A few things make these rolls extra special.

• Sourdough Starter: This is the heart of the recipe! Make sure your starter is active and bubbly for the best rise. If it’s been in the fridge, feed it a couple of times before using.
• Potato Flour: Don’t skip this! Potato flour creates an incredibly soft and tender crumb. It’s a little trick I learned from my grandmother, who always made the most amazing Indian breads.
• Milk Powder: This adds extra softness and a subtle richness to the rolls. It’s a common addition in many Indian bread recipes, like pav or luchi, to achieve that melt-in-your-mouth texture.
• Regional Inspiration: Indian breads are incredibly diverse! From the flaky layers of paratha to the soft goodness of naan, there’s a bread for every occasion. This recipe takes inspiration from those traditions, focusing on softness and a slightly enriched dough.

Step-By-Step Instructions

Alright, let’s get baking!

1. Prepare the Leaven: In a bowl, combine the sourdough starter, 100g all-purpose flour, 50g whole wheat flour, and 125g water. Mix well, cover, and let it rest for about 6 hours. It should become bubbly and doubled in size.
2. Combine the Dough: In a large bowl (or the bowl of your stand mixer), combine the 475g all-purpose flour, potato flour, milk powder, sugar, salt, softened butter, 132g water, 128g milk, and the 250g leaven.
3. Mix & Rest: Mix everything together until it forms a shaggy dough. Don’t overmix at this stage! Let it rest for 30 minutes.
4. Folding Time: This is where the magic happens! For the first 2 hours, fold the dough every 30 minutes. After that, continue folding hourly for another 2 hours. This develops the gluten and creates a lovely texture.
5. Bulk Fermentation: After folding, let the dough rest for a total of 6 hours.
6. Shape the Rolls: Line a pizza pan with parchment paper and place a bowl in the center. Divide the dough into 25 equal pieces (about 42g each). Gently shape each piece by folding the ends underneath and rolling it into a smooth sphere.
7. Arrange & Rise: Arrange the rolls around the bowl in two layers – about 10 in the first row and 15 in the outer row. Cover and let them rise until doubled in size, or you can refrigerate them overnight for a slower rise and even more flavor.
8. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 37 minutes, or until they’re golden brown.
9. Finish & Cool: Brush the warm rolls with melted butter and let them cool slightly before serving.

Expert Tips

Want to make sure your rolls turn out perfectly? Here are a few tips:

• Warmth is Key: Sourdough loves warmth! Make sure your water and milk are lukewarm to help activate the starter and encourage rising.
• Gentle Handling: Be gentle with the dough, especially when shaping the rolls. You don’t want to deflate all the air bubbles.
• Don’t Overbake: Keep a close eye on the rolls during baking. You want them golden brown, but not burnt. A slightly darker color means a chewier roll!

Variations

Let’s get creative!

• Vegan Sourdough Dinner Rolls: Substitute the butter with vegan butter and the milk with plant-based milk.
• Gluten-Free Adaptations: Use a high-quality gluten-free flour blend designed for bread making. You might need to adjust the liquid slightly.
• Spice Level Variations: Add a teaspoon of cardamom or cumin to the dough for a warm, aromatic flavor. My friend, Priya, loves adding a pinch of turmeric for a beautiful golden hue.
• Festival Adaptations: These rolls are perfect for serving during Diwali or other celebrations! You can even brush them with ghee instead of butter for a traditional touch.

Serving Suggestions

These rolls are incredibly versatile!

• Pair them with your favorite Indian curries and dals.
• Enjoy them as breakfast rolls with jam or honey.
• They’re also delicious with a simple pat of butter and a sprinkle of salt.

Storage Instructions

• Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
• Freezing: For longer storage, freeze the rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator and warm them up before serving.

FAQs

Got questions? I’ve got answers!

1. Can I use a different type of flour besides all-purpose?

You can! Bread flour will give you a chewier texture, while whole wheat flour will add a nutty flavor.

2. What if I don’t have a sourdough starter? Can I use instant yeast?

While it won’t be sourdough rolls, you can substitute with 7g of instant yeast. You’ll need to adjust the rising times accordingly.

3. How can I tell if the rolls are fully baked?

The rolls should be golden brown and sound hollow when tapped on the bottom.

4. Can I freeze these sourdough rolls?

Absolutely! They freeze beautifully.

5. My dough isn’t rising – what could be the problem?

Make sure your starter is active, the room is warm enough, and you haven’t overmixed the dough.

6. What is the purpose of potato flour in this recipe?

Potato flour helps create a super soft and tender crumb. It’s a secret ingredient for incredibly fluffy rolls!