Crusty on the outside and light and fluffy on the inside – these sourdough dinner rolls are a great change to the typical dinner rolls. You are basically making everyone a personal mini sourdough loaf – who’s not going to love that? They are amazing with a little butter spread in the middle. You can turn them into little sandwiches or use them to sop up some gravy.
Please note this recipe is not to teach you how to make sourdough starter. It is not intended to be your first foray into sourdough. While it is a very basic sourdough recipe, it does require as well as assume that you have an established sourdough starter and have some understanding of the basics of sourdough.
Substitutes and Variations:
Once you’ve made these a time or two, you can start playing around with mix-ins. You can add seasonings for a light flavoring (garlic powder and basil is a great place to start). Just know you have to add way more than you think for the flavor to become apparent. If you are going to add something more substantial than seasonings – like garlic cloves or sun-dried tomatoes- just be conscious of your water content and adjust accordingly.
Suggestions for Sides:
As I said, these are great with some butter smeared in the middle. You can make them into little sandwiches – perfect for leftovers from the big meal. You could use them for sliders but I would use caution, as the bite may pull your whole burger out.
Tools that may make this recipe easier:
You will want to have a bench scraper to make portioning out the dough into equal pieces easier. I prefer a metal bench scraper over a plasitc one because they just get the job done better. You will also want a bread lamehttps://amzn.to/49qUbpc to scour the top of each roll. A lame is simply a razor blade on a handle. It makes it easier – and safe – for cutting your designs into the top of your dough.
Now Let’s Get Cookin’!
Sourdough Dinner Rolls
Ingredients
- ¾ cup Sourdough Starter recently feed
- 1½ cup Warm Water more if starter isn't hydrated fully
- 1 tsp Salt
- 4 cups Flour
- Stick Butter for after baking
Instructions
- Add water and starter to bowl and whisk together.
- Whisk in salt then add flour and combine until dough is smooth, and slightly tacky.
- Cover and let proof in for about 12 hours (overnight). Dough should be about three times the size as when first combined.
- Pour dough out on to lightly floured surface and knead for 3-5 minutes, ending in an even ball. Use a bench scraper to half the ball(s) until you have 16 equal pieces. Place each dough ball on a parchment paper covered baking sheet.
- Cover with plastic wrap and let rise for another two hours.
- In the last 30 minutes of the rise time, preheat oven to 425degF.
- Once rolls have approximately doubled in size, remove plastic and score each top (either an X or three parallel lines). Place in oven to bake for 30 minutes.
- Remove from oven and immediately rub each roll top with butter. Let rest on baking sheet for 15 minutes then remove to basket or plate for serving.
- You can store these rolls in an airtight container, once they have fully cooled, for 3-5 days.
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Those look absolutely delicious!
What is the sour dough feed?
I am assuming you mean Sourdough Starter. This is the part that you have to already have. As mentioned in the post – the recipe requires that you already have a sourdough starter to utilize for the rolls.