Soft sourdough dinner rolls are everything you ever dreamed of! These amazing, pull-apart dinner rolls are soft and fluffy with just a touch of sweetness.
Soft sourdough dinner rolls are everything you ever dreamed of! These amazing, pull-apart dinner rolls are soft and fluffy with just a touch of sweetness.
12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature.
In a small saucepan, melt the butter, milk, sugar and salt together over low heat. Pour the mixture into a mixing bowl and allow it to cool down to room temperature.
Add the flour and active sourdough starter to the bowl of the cooled butter mixture and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour
Perform 3 sets of stretch and folds spaced 30 minutes apart, keeping the bowl covered between sets. After the final set, cover and allow the dough to rise for 2 hours or until it has risen by 50% in size.
Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 65 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let rise for 3-4 hours.
Preheat your oven to 375°F (190°C). Bake for 25-30 minutes or until they are golden brown on top. Brush the top of the roll with melted butter and serve.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To freeze before baking, shape the rolls, place them in a freezer-safe baking dish, and cover with plastic wrap and foil.
When ready to bake, thaw in the fridge overnight, then let them rise at room temperature for 3-4 hours before baking.
If you want to prepare the rolls ahead of time without freezing, shape them in step 4, then cover the dish with plastic wrap and refrigerate for up to 3 days. When you're ready to bake, let the rolls rise at room temperature for 2-3 hours, and
then proceed with baking as directed.
If using a tin baking sheet or metal baking dish, bake the rolls at 400°F (204°C). You can also bake the rolls in a muffin tin for 23-25 minutes.
To reheat rolls, tent the baking dish with foil and bake at 350°F (176°C) for 15-20 minutes.
It's very important to consider your kitchen's ambient temperature when working with sourdough. This recipe was tested in a kitchen that is 68°F (20°C). If your kitchen is warmer, reduce the rising time in the first and second rise to avoid
over-proving the dough.
Pinot Noir, Rose, Dry Sparkling
