Sourdough Dinner Rolls
Servings 20 rolls
Sourdough Dinner Rolls come out amazingly fluffy, tender, and lightly sweet while still holding onto that slight sourdough tang that you love! This recipe only requires 30 minutes of hands-on time!
Ingredients
- 2/3 cup buttermilk
- 1 large egg
- 4 tablespoons salted butter softened (plus more for greasing baking dish and forming rolls)
- 6 oz. sourdough discard
- 2 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon sea salt
- ¼ teaspoon baking soda
- 1 tablespoon rapid rise active dry yeast
Instructions
- In the bowl of a standing mixer, add the wet ingredients - buttermilk, egg, softened butter, and sourdough discard.
- On top of the wet ingredients, add the flour, sugar, salt, baking soda, and yeast.
- With the dough hook attached and the mixer on low speed, begin mixing the ingredients together.
- Mix on low speed for 1-2 minutes until everything is combined.
- Increase the mixer speed to medium-high and continue mixing with the bread hook for 5-6 minutes, until the dough mostly forms a ball around the hook and is smooth.
- Transfer the dough to a greased bowl, cover with a dish towel or plastic wrap and set in a warm location for 1-1 ½ hours until dough has at least doubled in size.
- Grease a 9x13 glass baking dish with butter.
- Cover your fingers with butter to make it easier to form the rolls. Pull off a ping-pong size ball of dough and knead in your fingers, turning the dough toward the bottom to form a smooth top. Form 20 rolls, placing them in rows of 5 in the prepared
- baking dish.
- Cover the rolls with a light dishtowel and set aside in a warm place to rise a second time (about 1-1 ½ hours). The rolls are finished rising when they bounce back only slightly, leaving a small dent when pressed with the tip of your finger.
- Bake at 375°F for 12-15 minutes. Check the sides and bottom of the rolls for slight browning to know when they are done cooking.
- Brush the tops of the rolls with a bit of melted butter if desired.
Notes
Storage: Store cooled rolls in an airtight container for 3-4 days or freeze for up to 1 month.
You can prepare the rolls in a bread maker - Follow instructions for adding ingredients to the breadmaker.
Set on the dough cycle and let it run its course.
When the dough cycle completes, continue with instructions above for forming and allowing rolls to rise. Bake as instructed.
This is a really nice sweet roll yeast dough.
You could use it to make cinnamon rolls, or pastries that use a sweet dough base.
Adjust the amount of sugar in the recipe as needed.
You’ll get your leavening from the added yeast so the sourdough discard does not need to be bubbly.
Use discard from the sourdough starter/bread recipe - this has a 1:1 ration of flour to water, which is
the amount accounted for in this recipe. If you have a more or less hydrated starter, you may need to adjust the amount of flour in the roll recipe.
You can prepare the rolls in a bread maker - Follow instructions for adding ingredients to the breadmaker.
Set on the dough cycle and let it run its course.
When the dough cycle completes, continue with instructions above for forming and allowing rolls to rise. Bake as instructed.
This is a really nice sweet roll yeast dough.
You could use it to make cinnamon rolls, or pastries that use a sweet dough base.
Adjust the amount of sugar in the recipe as needed.
You’ll get your leavening from the added yeast so the sourdough discard does not need to be bubbly.
Use discard from the sourdough starter/bread recipe - this has a 1:1 ration of flour to water, which is
the amount accounted for in this recipe. If you have a more or less hydrated starter, you may need to adjust the amount of flour in the roll recipe.
Find it online: www.sugarandsoul.co/sourdough-dinner-rolls/