Sourdough Dinner Rolls
Turn your favorite sourdough loaf into a mini loaf to serve as a dinner roll!
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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