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Sourdough Dinner Rolls

Cuisine: Sourdough
Servings: 12 rolls

Ingredients

  • Ingredients:
  • 450 g flour- you can mix AP bread, whole wheat, rye etc to taste
  • 150 g active bubbly, starter
  • 300 g water
  • 10 g salt
  • 1/2 cup softened butter, cut into small pieces
  • 1 TBSP honey

Instructions

  • Mix flour, starter, water and autolyse for 30 minutes
  • Using stand mixer dough hook, knead the dough while slowly adding salt, honey and softened butter, one table spoon at a time. When all the the butter is mixed in, knead for a little while longer until the dough passes the window pane test and is very smooth and glossy
  • For the next 30 minutes, stretch and fold the dough every 15 minutes
  • For the next 2 hours, stretch and fold the dough every 30 minutes
  • Allow the dough to rise for 2-3 hours, or until doubled in size
  • Now it is time to shape the dough→ turn it out and divide into 8-12 equal pieces. You can decide based on how large you want your rolls to be and how much space you have for them in our baker. I use a 9x13 stone baker for this recipe and ended up with 12 rolls
  • Grease your baking dish with a layer of butter
  • Without using any flour, shape each piece into a tight ball, being careful not to de-gas the dough -> keep your hands wet to avoid sticking
  • Place each ball in the baker in rows, I like to do 3 to a row
  • Cover the rolls and place in the fridge for 8-48 hours
  • When you are ready to bake, bring the rolls to room temperature on the counter
  • The rolls will slowly rise. After a few hours the rolls should be puffy and almost doubled in size from when they were shaped
  • Preheat the oven to 350 F → bake rolls uncovered for 30 minutes
  • When the rolls are done they should be puffy and golden
  • Sometimes I like to broil the rolls for a few minutes at the end for additional color and flavor!
  • Brush each roll with softened butter as soon as they come out of the oven
  • Let rest for at least 30 minutes before serving

Notes

variations: 
Add a cup of pumpkin puree and decrease water by a cup
Add fresh rosemary and roasted garlic