Sourdough Rolls recipe
A soft, fluffy sourdough rolls recipe made with active sourdough starter and simple pantry ingredients. These rolls have a tender crumb, lightly buttery flavor, and an overnight rise that fits easily into your schedule. Perfect for weeknights, holidays, or everyday dinners!
Ingredients
- 187 grams sourdough starter, active and bubbly (a level 3/4 cup)
- 210 grams warm milk (3/4 cup + 2 tbs)
- 550 grams bread flour (or all-purpose, 3 cups)
- 3 tbs honey
- 1 tsp salt
- 4 tbs melted butter
- 1 egg beaten, for egg wash
Instructions
- Mix the dough: In a large bowl (or the bowl of a stand mixer), whisk together the sourdough starter and milk until smooth. Add the flour, honey, salt, and melted butter.
- Knead the dough: If using a stand mixer: Mix with the dough hook on low speed until a dough ball forms, then knead on medium-low speed for 6–8 minutes.If kneading by hand: Stir until combined, then turn the dough out onto a lightly floured surface and knead for 8–10 minutes.The dough should be soft, smooth, and elastic, slightly tacky but not sticky.
- Bulk ferment: Transfer the dough to a lightly greased bowl, turning once to coat. Cover and let it rise at room temperature for 8–12 hours, or until doubled in size.
- Shape the rolls: Gently punch down the dough and divide it into 12 equal pieces. Shape each piece into a roll by rolling it between your hands and the counter, or by tucking the edges underneath to create surface tension. Place the rolls seam-side down in a greased 9×13-inch baking dish.
- Second rise: Cover and let the rolls rise for 1–2 hours, until puffy.
- Bake: Preheat the oven to 375°F (190°C). Brush the tops of the rolls with the egg wash. Bake for 25–30 minutes, until golden brown and baked through.
- Cool and serve: Let the rolls cool slightly before serving.