Sourdough Dinner Rolls
Sourdough Dinner Rolls are so light and delicious. You’ll want to make them every week!
(Post modified with new photos on 1/12/23.)
These dinner rolls go well with most comfort food recipes. Think Chicken and Noodles, Chicken Pot Pie, Roast Beef, etc. I like to eat them with some butter and honey. Or apple butter. Yum!
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, so she is now technically going on her 7th birthday. And so is my granddaughter. No wonder there is an affinity there!
Ingredients for Sourdough Dinner Rolls
(See the full recipe at the bottom of this post.)
- sourdough starter (fed)
- lukewarm water
- butter at room temperature
- all-purpose flour
- instant dried milk
- instant potato buds
- granulated sugar
- instant yeast
- kosher salt
- 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.
In a large mixing bowl, combine sourdough starter, water, butter, all-purpose flour, dry milk, potato buds, granulated sugar, instant yeast and kosher salt. Mix together with dough hook, adding more 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.
Grease 2 round cake pans. Transfer the dough 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 or seven 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 6-7 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 puffy, about 60-90 minutes.
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.
This recipe makes 12-14 rolls.
These Sourdough Dinner Rolls will melt in your mouth. They are so good. I know you are going to love them!
See more Sourdough Recipes Here. Browse Bread Recipes Here.
Sourdough Dinner Rolls
Equipment
Ingredients
- 1 cup sourdough starter fed
- 1 cup lukewarm water
- 6 tablespoons butter room temperature
- 2 1/2 cups all-purpose flour
- 1/4 cup dry milk
- 1/4 cup instant potatos
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast optional
- 1 teaspoon salt
Topping
- 3 tablespoons melted butter
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
- In a large mixing bowl, combine sourdough starter, water, butter, flour, dry milk, potato buds, sugar, yeast and salt. Mix together with dough hook, adding more 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.
- Grease 2 round cake pans. Transfer the dough to a lightly floured work surface. Gently deflate and divide into 12-14 pieces. Shape each piece into a ball. Place six to seven balls in each pan. Cover each pan and allow the rolls to rise until puffy, about 60-90 minutes.
- 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 12-14 rolls.
Notes
Nutrition
