Sourdough Dinner Rolls
This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.
Sourdough Dinner Rolls are so light and delicious and go well with most comfort food. Think Chicken and Noodles, Chicken Pot Pie, Roast Beef, etc. I like them with some butter and honey. Or apple butter. You’ll want to make them every week!
(Post modified with new photos on 1/19/24.)
Sourdough is such a wonderful thing. You can make all sorts of things with it. Pretzels, English Muffins, Hamburger Buns, Flatbread, Bagels, Biscuits. And this delicious recipe for dinner rolls. Really, the list is endless.
If you’ve visited this site very often, you probably know by now that I LOVE sourdough. I’ve actually named my starter “Bertha”, something my granddaughter finds quite funny. When she visits she often asks how Bertha is doing. But then, she LOVES sourdough, too.
“Bertha” was born June 2013 and our oldest granddaughter was born earlier that spring. No wonder they have an affinity!
More Bread Rolls to Try
Ingredients for Sourdough Dinner Rolls
(See the full recipe at the bottom of this post.)
- sourdough starter (fed)
- lukewarm water
- butter at room temperature
- granulated sugar
- instant yeast
- kosher salt
- instant dried milk
- instant potato flakes
- all-purpose flour
- melted butter for the topping
A Note about Sourdough – Fed Starter is Bubbly
There is much to know about working with sourdough, so I’ll try to share a few things about making this particular recipe. The first is to use sourdough starter that has been “fed”. Which means, you’ve fed your starter flour and water, it has set for a few hours, and is now bubbly.
I think what makes this particular recipe so wonderful is that it combines butter, dried milk, and dried potato flakes to the dough. How could it not be good?
As mentioned in my recipe notes, if your starter is ripe and bubbly, you may choose not to use instant yeast. That is perfectly fine. Your rolls will rise, and you will see the process of natural yeast in action. Doing so, however, may result in a longer rising time. If that doesn’t work with your schedule, add some yeast, just to be safe. It’s your choice.
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table. Grease and flour 2 – 9″round cake pans.
In a large mixing bowl, combine sourdough starter, warm water, butter, granulated sugar, instant yeast, and kosher salt. Add to this the instant dried milk and potato flakes.
Gradually add the all-purpose flour to the mixture. Mix together with dough hook, adding a tablespoon or two of water if necessary to make a soft, smooth dough. Knead for 4-5 minutes.
Place the dough in a lightly greased bowl and cover with plastic wrap. Allow to rise until double, 60-90 minutes.
If you opt not to use the instant yeast, you will need to go through a stretch and fold process every 40-60 minutes to activate the natural yeast in the dough. The rising process may also take 2-3 hours.
Once the dough has risen adequately, transfer it to a lightly floured work surface. Gently deflate and use a bench scraper to divide the dough in half. Then divide each half into six equal pieces.
Form balls by quickly shaping the dough with your hands, starting at the top and working to the bottom, then pinching the ends together. Do this a couple of times until the ball is smooth and rounded.
Place 6 balls in each pan, evenly spacing them to give them room to rise. Cover the pans with a clean tea towel or plastic wrap and allow the rolls to rise until nearly doubled and puffy, about 60-90 minutes.
If using plastic wrap, you’ll want to spray the inside with baking spray to keep the dough from sticking to it.
Preheat oven to 350 degrees. Bake the rolls for 25-27 minutes until golden brown. Remove from oven and spread melted butter over tops. Transfer to a wire rack to cool.
You may freeze any leftovers by wrapping the rolls in plastic wrap and aluminum foil, then placing them in a freezer bag for up to a month. To use, bring the rolls to room temperature before removing from the freezer bag. Heat in a hot oven for 6-7 minutes until warmed through.
These Sourdough Dinner Rolls will melt in your mouth. They are so good. I know you are going to love them! Serve with butter and your favorite jam, spread, or honey.
This recipe makes 12 rolls.
See more Sourdough Recipes Here. Browse Bread Recipes Here.
Sourdough Dinner Rolls
Ingredients
- 1 cup sourdough starter fed
- 1 cup lukewarm water
- 6 tablespoons butter room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast optional
- 1 teaspoon kosher salt
- 1/4 cup instant dried milk
- 1/4 cup instant potato flakes
- 2 1/2 cups all-purpose flour
Topping
- 3 tablespoons melted butter
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table. Grease and flour 2 - 9" round cake pans.
Mix the Dough
- In a large mixing bowl, combine sourdough starter, water, butter, granulated sugar, instant yeast and kosher salt. Add to this the instant dried milk and potato flakes.
- Gradually add the all-purpose flour to the mixture. Mix together with dough hook, adding a tablespoon or two of water if necessary to make a soft, smooth dough. Knead for 4-5 minutes.
- Place the dough in a lightly greased bowl and cover with plastic wrap. Allow to rise until double, 60-90 minutes.(If you opt not to use the instant yeast, you will need to go through a stretch and fold process every 40-60 minutes to activate the natural yeast in the dough. The rising process may also take 2-3 hours.)
Form and Bake the Rolls
- Once the dough has doubled, transfer it to a lightly floured work surface. Gently deflate and use a bench scraper to divide the dough in half. Then divide each half into six equal pieces.
- Form balls by quickly shaping the dough with your hands, starting at the top and working to the bottom, then pinching the ends together. Do this a couple of times until the ball is smooth and rounded.
- Place 6 balls in each pan, evenly spacing them to give them room to rise. Cover each pan with a tea towel or plastic wrap and allow the rolls to rise until nearly doubled and puffy, about 60-90 minutes. (If using plastic wrap, be sure to spray the inside with baking spray to prevent sticking.)
- Preheat oven to 350 degrees. Bake the rolls for 25-27 minutes until golden brown.
- Remove from oven and spread melted butter over tops. Transfer to a wire rack to cool. Makes 12 rolls.
Notes
Nutrition