Sourdough Dinner Rolls Recipe
Sourdough Dinner Rolls are the best pull-apart buns hot out of the oven any time. The lovely tangy flavor makes them perfect as a slider bun too. Perfectly soft and fluffy they will be what your family asks for.
Ingredients
- ½ cup warm water 80 to 95 degrees F
- 2 ½ teaspoons active dry yeast
- 1 tablespoon turbinado raw sugar
- 2 eggs
- 3 tablespoons oil
- 1 cup of sourdough discard
- 1 teaspoon salt
- 3 ¼ cups of unbleached all-purpose flour because all starters have different consistency, you may need to add more flour, approx. ½ to ¾ cup
- 1 tablespoon butter melted
Sourdough Starter
- See instructions under notes
Instructions
- In a mixing bowl of a stand-up mixer, pour water, yeast, and sugar. Wait 5 minutes for the yeast to bloom.
- Now start to mix the dough by using a paddle attachment (or use the dough hook the whole time) and adding in eggs, oil, and sourdough discard.
- Mix well for 30 seconds.
- Now change to a dough hook if you weren’t already using and add 3 ¼ cups of flour and salt, gradually. Mix for 4 minutes.
- The dough may be sticky but when pushing in it, it won’t stick to your finger. If your dough is too sticky, you can add a ¼ cup of extra flour at this time. You should not have any flour dry in the bowl.
- Transfer to a large, oiled bowl and cover with plastic wrap.
- Put it in a warm place to allow for 60 minutes of rise time or until it doubles in size. This is called bulk fermentation when the dough is in its first stage of fermenting in a large, single mass.
- Once it doubles in size, transfer to a lightly flour surface and divide the dough into 12 equal parts.
- On the counter or a work surface, roll each ball. I make a dome with my hand and roll the ball between my hand and the counter. The round balls are then transferred to a buttered 9×13 baking dish to proof.
- Next, cover with plastic wrap and let it rise for another 30-45 minutes in a warm place. Until it doubles in size. This is called proofing when the dough is in its final stage of rising.
- Start your oven at 375-degree F.
- Bake the rolls in preheated oven for 20 minutes. You can egg wash the buns if you like or butter them straight out of the oven.
- As soon as they come out, brush with the melted butter on the buns.
Equipment
Notes
When making any sourdough bread you need a sourdough starter. This is where planning needs to come into consideration as it takes a long time to get your starter alive and working.
When doing a sourdough starter, I always follow the direction on King Arthur Flour website. They have great information and great recipes to help you get started playing with sourdough.
At first, if you start a starter, I use 1 cup of Whole Wheat flour + half a cup cool water.
On day 2 when I need to feed him, I discard half a cup and add 1 cup of Unbleached All-Purpose flour + ½ cup water room temp.
The unbleached flour here is important for the feeding as it contains more live culture, which is a requirement to get your starter active.
Fast forward 10 days and when your sourdough is nice and bubbly and has a sour smell, then you are ready for your first bread.
When a recipe requires an unfed starter, this means in the morning (I feed my starter in the morning) before feeding the starter, pour 1 cup or whatever the recipe requires into a measuring cup, and what is left in your mason jar, feed the starter with 1 cup flour, ½ cup water.
If your recipe requires using fed starter, then in the morning feed your starter and you can use it when nice and bubbly, around 4 to 6 hours later.
For the buns, it was unfed/discard starter, so pour before you feed the starter.
Also, if you will need a lot of discard, you should build up your starter 1 or 2 days ahead. You should always have approx. 1 cup of starter to feed at all times.
Nutrition
Serving: 1Calories: 187kcalCarbohydrates: 28gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 34mgSodium: 219mgFiber: 1g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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