There’s nothing quite like the comfort of homemade bread, and these Easy Soft Sourdough Dinner Rolls are no exception. With their fluffy texture and rich, tangy flavor, they’re perfect for any meal. Whether you’re a sourdough newbie or a seasoned pro, this recipe is straightforward and yields delightful results every time. Get ready to impress your family and friends with these irresistible rolls!
Steps
- Before beginning, ensure your sourdough starter is active and bubbly by feeding it the night before you plan to make the rolls.
- Melt butter, milk, sugar, and salt together in a saucepan over low heat, then let the mixture cool to room temperature. Combine this liquid with flour and sourdough starter in a bowl, mix, cover, and let rest for an hour at room temperature.
- Perform three sets of stretch and folds at 30-minute intervals, covering the dough between sets. After the last set, let the dough rest for two more hours or until it’s increased in size by about 50%.
- On a floured surface, divide the dough into 12 equal pieces, roughly 65g each. Shape each piece into a ball by gathering the edges and pinching them together, then place seam-side down in a greased glass baking dish. Cover with a towel and allow to rise for 3-4 hours until puffy.
- Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes until they are golden brown and the internal temperature reaches 190°F (88°C). After baking, brush the tops with melted butter and serve warm.
Ingredients
- Active sourdough starter – ½ cup (100 g)
- Bread flour – 3 cups + 2 tablespoons (375 g)
- Water – as needed for active sourdough starter
- Salt – 1 teaspoon (5 g)
- Butter – 2 tablespoons (28 g) plus 1 tablespoon for brushing
- Milk – 1 cup (240 g)
- Sugar – 3 tablespoons (44 g)
FAQ
- Can I substitute bread flour with all-purpose flour?
- Yes, you can replace bread flour with all-purpose flour in this recipe without any issues.
- How can I make these rolls vegan?
- To make a vegan version, substitute non-dairy butter and milk for the regular butter and milk.
- What should I do if my kitchen is warmer than 68°F (20°C)?
- In a warmer kitchen, reduce the rising times to prevent the dough from over-proving.
- Can I prepare the dough in advance?
- Yes, you can shape the rolls and refrigerate them for up to 3 days. Let them rise at room temperature for 2-3 hours before baking.
- How do I store the baked dinner rolls?
- Store them in a bread bag or wrapped in a tea towel at room temperature for up to 3 days, or freeze them for up to 3 months in a freezer-safe bag.
- How should I reheat the rolls?
- To reheat, cover the rolls with foil and bake at 350°F (176°C) for 15-20 minutes.
Tips
- Consider Kitchen Temperature: Be mindful of your kitchen’s ambient temperature when making sourdough rolls. If it’s warmer than 68°F (20°C), you might need to shorten the rising times to prevent over-proofing the dough.
- Freezing and Refrigerating Dough: For convenience, you can shape the rolls and freeze them before baking. Thaw in the fridge overnight, then let them rise at room temperature for 3-4 hours before baking. Alternatively, refrigerate shaped rolls for up to 3 days, then let them rise for 2-3 hours before baking.
- Choosing the Right Baking Dish: Using a glass baking dish helps achieve the softest rolls. If using a metal dish, bake at 400°F (204°C) and check for doneness around 22-25 minutes to avoid over-baking.
- Reheating Rolls: To reheat baked rolls, cover them with foil and bake at 350°F (176°C) for 15-20 minutes for a fresh-from-the-oven taste.
Equipment
- Digital Kitchen Scale: For accurately weighing the dough pieces.
- Stand Mixer with Dough Hook Attachment: Helpful for kneading the dough, especially if you prefer not to knead by hand.
- Glass Baking Dish (9″ x 13″): Recommended for achieving the softest rolls.
- Digital Thermometer: To ensure the rolls are baked to the correct internal temperature.
- Freezer-Safe Baking Dish: If you plan to freeze the rolls before baking.
