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+ servings
sourdough dinner rolls on a plate with butter

Soft and Fluffy Sourdough Dinner Rolls

Soft, buttery, and fluffy homemade sourdough dinner rolls, made with active sourdough starter. An overnight rise makes this recipe a breeze!
4.78 from 31 votes
Prep Time :10 minutes
Cook Time :25 minutes
Additional Time :14 hours
Total Time :14 hours 35 minutes
Yield: 8 rolls
Author: Amanda Paa

SCALE:

Ingredients

  • 195 grams organic bread flour
  • 65 grams organic all-purpose flour
  • 100 grams active sourdough starter, at peak
  • 1 large egg, room temperature
  • 110 grams lukewarm milk
  • 10 grams honey
  • 45 grams softened unsalted butter, cut into 1/2 inch chunks
  • 6 grams Watkins Fine Himalayan Pink Salt
  • 1 teaspoon (3 grams) Watkins Organic Garlic Powder (optional)
  • 1 teaspoons (3 grams) Watkins Organic Rosemary (optional)
  • extra butter for brushing

Instructions

  • Around 8:30pm, add the flours to the bowl of a stand mixer. 
  • Add the milk, starter, honey, and egg to a large bowl. Whisk until combined. 
  • With hook attachment, set mixer on low speed (speed 2 of my Kitchenaid) and pour in the liquid in 3 additions, waiting about 20 seconds before each addition. Increase speed to medium (speed 4 of my Kitchenaid), for 30 seconds. Dough will be somewhat lumpy, but that’s okay.
  • Bring together into a ball using your hands, and let dough rest, covered for 30 minutes. 
  • Adding butter: Turn on mixer to low (speed 2 of my Kitchenaid) and add one piece of butter at a time, waiting until butter is dissolved into dough to add the next. Don’t be worried if your dough still looks a little bumpy and lumpy. It will come together! When all butter is added, turn mixer to medium (speed 4) and mix for 6 minutes. This will strengthen the dough and bring it all together.
  • After 6 minutes, add salt, garlic, and rosemary, and mix for 45 seconds to incorporate into dough. 
  • Cover the dough with a very damp tea towel and plastic grocery bag if you have, and let rise overnight on the counter. 
  • In the morning around 8am, your dough will be proofed. You will now shape the dough, into 8 equal pieces. Lightly flour a clean surface and turn the proofed dough out onto it. Separate the dough into 8 pieces, using a scale to weigh them so that they are nearly equal. Generously grease an 8 or 9 inch round baking pan, with butter.
  • Watch this video for shaping technique. -- Take each piece of dough and gently pull each side outwards, then bring together in the middle, and start to roll the dough onto itself, making a ball. Rotate, repeating the motion, until a ball has formed. Pull the dough across the surface to create some tension, and cup the ball with your hands. Using floured hands, use the outer edge of both little fingers to rotate the ball counterclockwise. This will help the roll to form a skin on the outer layer so that it keeps a nice shape when rising and baking. Repeat this until all of the rolls are shaped, placing each roll into the baking dish as you go.
  • Cover the rolls with a damp tea towel and set them aside to rise at room temperature for 2ish hours, or until almost doubled in size. 
  • Preheat oven to 400 degrees F. Brush rolls with milk, and when oven is preheated add pan to oven. Turn heat down to 375 degrees F and bake for 25-27 minutes, until golden brown and fully risen. Brush generously with about 2 tablespoons of melted butter when rolls are done, and serve warm. 
  • Best eaten day of making. If you have leftovers, store in a plastic bag on counter. You must warm up the roll in microwave before eating, for 10-12 seconds to soften it.

Notes

*see full baker's schedule in body of this blog post
*To reheat rolls: Preheat the oven to 300 degrees F. Wrap the rolls in foil and place in oven for 5-7 minutes (or for as long as it takes to heat them). Serve warm!