Sourdough Dinner Rolls Recipe
Like a master craftsman who understands that fine furniture requires both time and technique, you’ll discover that exceptional sourdough dinner rolls demand the same patient approach to fermentation and precise temperature control. The wild yeasts in your starter won’t simply create flavor—they’ll develop complex gluten structures that yield rolls with superior crumb texture and extended shelf life. Master this process correctly, and you’ll unveil the science behind why professional bakers guard their sourdough techniques so carefully.
Overview
- Combine 1 cup active sourdough starter with warm milk, honey, melted butter, egg, salt, and 3½-4 cups bread flour.
- Knead dough for 8-10 minutes until smooth, then let rise 4-6 hours until doubled in size.
- Refrigerate dough overnight for enhanced flavor development and improved texture through extended fermentation.
- Shape into 12-15 balls, place in greased pan, and proof for 2-3 hours until puffy.
- Bake at 375°F for 18-22 minutes until golden brown, then brush with melted butter immediately.
Recipe
Sourdough dinner rolls combine the tangy complexity of fermented dough with the soft, pillowy texture that makes dinner rolls irresistible. These rolls require an active sourdough starter and benefit from a longer fermentation process, which develops deeper flavors and creates a tender crumb structure. The natural acids in the sourdough culture break down proteins and starches, resulting in rolls that are easier to digest and have a distinctive taste that pairs beautifully with both savory and sweet accompaniments.
The key to exceptional sourdough dinner rolls lies in timing and temperature control. Unlike commercial yeast rolls that rise quickly, sourdough rolls develop their character through a slower fermentation process that can take several hours or even overnight. This extended timeline allows the wild yeasts and bacteria in the starter to work their magic, creating rolls with superior flavor, improved texture, and better keeping qualities than their quick-rise counterparts.
Ingredients:
- 1 cup active sourdough starter (100% hydration)
- 1 cup warm whole milk
- 3 tablespoons honey
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 3½ to 4 cups bread flour
- 2 tablespoons melted butter for brushing
Instructions:
In a large mixing bowl, whisk together the active sourdough starter, warm milk, honey, melted butter, and egg until well combined. Add the salt and 3½ cups of flour, mixing until a soft dough forms, adding additional flour as needed to prevent excessive sticking. Knead the dough by hand for 8-10 minutes or with a stand mixer for 5-6 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise at room temperature for 4-6 hours or until doubled in size, then refrigerate overnight for best flavor development. Remove from refrigerator and divide into 12-15 portions, shape into balls, and place in a greased 9×13 inch pan or on baking sheets. Cover and let rise for 2-3 hours until puffy and increased in size. Preheat oven to 375°F and bake for 18-22 minutes until golden brown, brushing with melted butter immediately after removing from the oven.
Cooking Steps
You’ll start by whisking your active sourdough starter with warm milk, honey, melted butter, and egg until completely uniform.
Next, incorporate the salt and flour gradually, then knead the mixture for 8-10 minutes until you achieve a smooth, elastic texture that springs back when pressed.
Complete the process with a 4-6 hour room temperature rise followed by overnight refrigeration, then shape your portions and allow a final 2-3 hour rise before baking at 375°F.
Step 1. Combine Wet Ingredients Thoroughly
Creating a homogeneous base mixture requires careful attention to temperature and sequencing when combining your wet ingredients. You’ll want to incorporate sourdough starter at room temperature to prevent shocking the active cultures with temperature extremes.
Begin by whisking the starter with warm milk—not hot—to maintain starter viability while encouraging ideal fermentation activity. Add honey next, allowing its natural enzymes to integrate fully before introducing melted butter that’s cooled slightly to prevent cooking the egg. Finally, beat in your egg until completely smooth.
This methodical approach guarantees you’ll achieve proper consistency without compromising the delicate balance of your starter’s ecosystem. The resulting mixture should appear uniform with no visible streaks or separation, establishing the perfect foundation for developing your dough’s structure.
Step 2. Add Salt and Flour
Proper incorporation of salt and flour determines your dough’s final structure and requires strategic timing to achieve ideal gluten development. Add the salt first to your wet mixture, ensuring complete dissolution before introducing flour. This prevents salt from directly contacting the sourdough starter’s microorganisms, which could inhibit fermentation.
Begin with 3½ cups of bread flour—this ideal flour quantity provides sufficient protein for structure while maintaining the tender crumb we’re targeting. Mix gradually, allowing each addition to incorporate fully before adding more. You’ll know you’ve reached the ideal salt quantity when it enhances flavor without overwhelming the sourdough’s natural tang.
The dough should feel cohesive but slightly tacky, requiring minimal additional flour to prevent sticking during kneading.
Step 3. Knead Until Smooth Elastic
Once you’ve incorporated the salt and flour, transform your shaggy mixture into smooth, elastic dough through methodical kneading that develops essential gluten networks. Your effective kneading technique determines the rolls’ final texture—stretch and fold the dough repeatedly, pushing away with your palms and rotating ninety degrees. You’ll feel the transformation as rough, shaggy mass becomes silky and responsive.
Hand kneading requires 8-10 minutes of consistent work, while stand mixers accomplish this in 5-6 minutes on medium speed. Proper hydration means your dough should feel slightly tacky without sticking aggressively to your hands. The windowpane test confirms readiness: stretch a small portion until translucent without tearing. This gluten development creates the tender, airy crumb that distinguishes exceptional sourdough dinner rolls from ordinary bread.
Step 4. Rise Then Refrigerate Overnight
After achieving proper gluten development, your sourdough dinner roll dough enters its most important fermentation phase—a two-stage process that builds complex flavors while creating ideal texture. Place your kneaded dough in a greased bowl, cover tightly, and allow it to rise at room temperature for 4-6 hours until doubled. This initial fermentation activates your starter’s wild yeasts and develops the dough’s structure.
Once doubled, refrigerate overnight—this cold retardation is where magic happens. Temperature control slows fermentation dramatically, allowing enzymes to break down starches into sugars while acids develop complexity. You’ll notice improved dough development: easier handling, enhanced flavor depth, and superior roll texture. This patient approach separates exceptional sourdough dinner rolls from ordinary ones.
Step 5. Shape and Final Rise
Transforming your cold, well-developed dough into perfectly shaped rolls requires methodical technique and patience for the final fermentation phase. Remove your dough from refrigeration and divide into 12-15 equal portions using a bench scraper. Cup each piece in your palm, rolling against the work surface to create tension and smooth, round balls.
Space these evenly in your greased 9×13 pan, ensuring they’re nearly touching for soft-sided rolls. Your proofing environment should maintain 75-78°F for ideal results. Cover with a damp towel and allow 2-3 hours for the final rise. You’ll know they’re ready when gently poked dough springs back slowly, leaving a slight indentation.
Proper shaping techniques combined with controlled proofing conditions guarantee bakery-quality results.
Top Tips For Sourdough Dinner Rolls
Monitor fermentation duration carefully, as environmental factors markedly affect rise times. Your dough’s ready when it’s increased by 80% and holds gentle finger impressions without springing back immediately.
Temperature control proves vital—ferment between 70-75°F for predictable timing. Pre-shaping develops surface tension, while proper bench rest prevents tearing during final shaping. Trust tactile cues over rigid timelines for consistent success.
Nutritional Guide
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Total Fat | 4.5g |
| Saturated Fat | 2.8g |
| Cholesterol | 25mg |
| Sodium | 220mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 1.2g |
| Sugars | 4g |
| Protein | 6g |
| Iron | 8% DV |
| Calcium | 6% DV |
These sourdough dinner rolls provide a good source of complex carbohydrates and moderate protein content, making them a satisfying addition to any meal. The fermentation process in sourdough helps break down some of the starches and proteins, potentially making these rolls easier to digest than traditional yeasted breads. The inclusion of whole milk and butter contributes to the calcium content and provides essential fats, while the honey adds natural sweetness along with trace minerals.
*Disclaimer: Nutritional values are estimates and may vary depending on specific brands of ingredients used, portion sizes, and preparation methods.*
Final Thoughts
While mastering sourdough dinner rolls requires patience and practice, the superior flavor and texture you’ll achieve make every extra hour of fermentation worthwhile. You’re joining a community of bakers who understand that exceptional bread can’t be rushed.
The slow fermentation process distinguishes these rolls from ordinary dinner bread, creating unparalleled flavor depth that commercial yeast simply can’t replicate.
Your investment in time yields rolls with complex tang, tender crumb, and extended shelf life. Each batch strengthens your understanding of fermentation timing and dough behavior. Trust the process, embrace the learning curve, and celebrate your progress.
You’ll soon discover that these artisanal rolls become your signature contribution to family gatherings, earning appreciation from everyone who experiences their distinctive sourdough character.
Frequently Asked Questions
Can I Use Discard Sourdough Starter Instead of Active Starter?
Definitely ditch doubts about starter discard substitution—you’ll achieve acceptable results with proper adjustments. Consider starter hydration considerations carefully, reducing liquid ingredients proportionally since discard typically lacks active fermentation power, requiring extended rise times.
How Do I Know if My Sourdough Starter Is Ready to Use?
Your starter’s ready when it doubles in size within 4-8 hours after feeding, showing peak activity level. Guarantee your starter maintains proper hydration percentage and passes the float test—indicating sufficient fermentation strength for reliable baking results.
Can I Freeze the Shaped Rolls Before Baking Them?
Freezing formed rolls before baking works wonderfully. You’ll flash-freeze shaped rolls on trays, then store in bags. Proofing times for frozen rolls extend 4-6 hours at room temperature before baking normally.
What’s the Difference Between 50% and 100% Hydration Starter for This Recipe?
Starter hydration levels directly affect dough consistency—you’ll need less milk with 100% hydration versus 50%. Higher hydration starters require different maintenance requirements but produce more extensible dough, creating superior roll texture.
Can I Make These Rolls Without the Overnight Refrigeration Step?
You can absolutely skip overnight refrigeration for same day baking process, though you’ll sacrifice some flavor complexity. Refrigeration duration considerations affect taste development, but your rolls will still achieve excellent texture and rise properly.
