A holiday meal isn't complete until you make these delicious, gooey, sweet, and gut healthy fermented dinner rolls! Store bought rolls have nothing on these babies!
Sourdough Dinner Rolls
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The Best Sourdough Dinner Rolls Ever
Rated 5.0 stars by 1 users
Category
sourdough
Author:
Servings
~20
Prep Time
20 minutes
Cook Time
25-30 minutes
A holiday dinner isn't complete without these sourdough rolls! They are gooey, sweet, warm, and your guests will always look forward to them!
Ingredients
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4 tablespoons (56 g) butter
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2 cups (480 g) milk
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6 tablespoons (88 g) coconut sugar
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2 teaspoons (10 g) real salt
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1 cup (200 g) active sourdough starter
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(750 g) bread flour
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2 tablespoons of melted butter (to brush on top of the rolls after baking)
Directions
8 PM: FEED YOUR STARTER: 12 hours before you plan to mix the dough, feed your starter so it will be doubled in size, bubbly, and ready to go. My feeding ratio is (30 g) starter, (125 g) water, (140 g) flour.
7:30 AM: MAKE THE DOUGH: melt butter, milk, sugar, and salt in a small saucepan on low heat. Pour the mixture into a mixing bowl and allow it to cool to room temperature.
8 AM: MIX THE DOUGH: Add the flour & active sourdough starter to the bowl of melted butter & milk. Stir with a wood spoon until there are no dry bits left. Cover the bowl and allow it to rest at room temperature for 1 hour.
9 AM: FIRST RISE: Perform 3 sets of stretch and folds, spaced 30 minutes apart. Keep the bowl covered in between sets. (To do a stretch and fold, you will pick up the dough on one side and stretch it up, and over itself. Turn the bowl a quarter and repeat until you spin the bowl in a full circle). After the final set, cover and allow the dough to rise for 2 hours or until it has doubled in size.
12 PM: SHAPE & SECOND RISE: Turn the dough out onto a floured surface and divide into (about 20) evenly sized pieces. Shape each piece into a ball by gathering up the sides and pinching them together, then flipping the seam side down on the counter, gently forming it into a ball with your hands. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let the rolls rise for 3-4 hours. ***(OR if you are planning ahead, you can cover the rolls with plastic wrap and store in the fridge for up to 3 days; then when you’re ready to bake allow them to have the second rise at room temperature until they are puffy, then bake)
4 PM: BAKE: Preheat your oven to 375°F. Bake for 25-30 minutes or until they are golden brown on top. Brush the top of the rolls with melted butter and serve.
Recipe Note
I make these for every holiday so I always prep them ahead of time to make things easier the day of!! When doing this you skip the second rise, cover the rolls with plastic wrap and store in the fridge for up to 3 days; then when you’re ready to bake allow them to have the second rise at room temperature until they are puffy, before baking.