Soft Sourdough Dinner Rolls Recipe
This easy sourdough dinner rolls recipe is a wonderful side to complement a variety of meals. Made with sourdough starter, they’re light, fluffy, buttery and perfectly sweet. This is a true sourdough bread recipe with all the great health benefits of real sourdough!
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Servings: 12 rolls
Calories: 271kcal
Cost: Varies
Equipment
- Mixing Bowl
- Saucepan
- Large Cast Iron Skillet or 9x13 baking pan
Ingredients
- 1 ½ cup sourdough starter (fed 2-3 hours beforehand)
- 1 cup buttermilk
- 8 Tbs butter, melted (divided)
- 2 Tbs honey
- 2 teaspoon salt
- 2 eggs
- 3 ¾ cup white flour (divided)
Instructions
- Begin by putting the buttermilk, 4 tablespoons of butter, honey, and salt into a small pot. Cook on low until the honey dissolves and butter melts. (Make sure that the mixture doesn’t get hotter than 100° F. )
- Pour the buttermilk mixture into a large bowl. Add the eggs and the sourdough and mix until smooth.
- Set 1⁄2 cup of flour aside and add the remaining 3 1⁄4 cups to the bowl. Mix until you have a stiff, tacky dough.
- Dust a clean work surface with the reserved ½ cup flour and knead the dough until it is smooth and pliable, then form it into a ball and put it into a clean, greased bowl.
- Cover the bowl and set it in a warm place for 2 hours.
- Butter a 9×13 glass pan or a large cast-iron skillet.
- Punch down the dough and divide it into 12 equal portions. Form each portion into a ball and set it in the baking dish.
- Once all 12 rolls are formed, cover the dish and let them rise for 2 hours in a warm place, or until the rolls are level with the top of the baking dish.
- Preheat the oven to 350° F and melt the remaining 4 tablespoons of butter. Brush the tops of the rolls with about half of the butter.
- Bake for 35-40 minutes, until the rolls are golden brown, then take the rolls out and brush them with the rest of the butter.
Notes
Recipe Tips:
My top tip for making the best sourdough dinner rolls is learning how to read your dough.
No bread recipe can tell you exactly how much flour you’ll need for the perfect results. Every kitchen is different, with different levels of humidity or temperature, so you’ll want to know the basics of feeling your dough, testing the elasticity and knowing exactly how much flour is just right.
To learn how to read your dough, you can watch my Free Bread Making Series here!
Here are a few more tips to help you along the way.
- Use Sourdough - Sourdough enhances nutrition and flavor. Plus, when you have an active sourdough starter, there is no need to mix the instant yeast in warm water and sugar to proof it.
- Flour Quality - Using high-quality flour really makes a difference. You can try mixing flour with a high protein content for strength with all-purpose flour for softness.
- Kneading Techniques - Kneading the dough right is key. It helps develop gluten, which gives the rolls their shape. Keep kneading until the dough is smooth and elastic.
- Proofing Time - Don't hurry the rise. Let the dough double in size in a warm place. This makes the rolls light and airy.
- Oven Temperature - Preheat your oven to about 375°F. Baking at a consistent temperature ensures they cook evenly and get a golden-brown crust.
- Bake Ahead - If you’re going somewhere for dinner and want to make these rolls, I like to partially bake them ahead of time and finish them in the oven just before dinner is ready.
Nutrition
Serving: 1roll | Calories: 271kcal | Carbohydrates: 40g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 487mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 306IU | Calcium: 35mg | Iron: 2mg
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