Sourdough Dinner Rolls Recipe
Overview of Sourdough Dinner Rolls
Sourdough dinner rolls are like warm hugs for your belly—soft, fluffy, and just a tad tangy, they always hit the spot. Easily mixed, allowed to rise like they’re taking a long nap, shaped into perfection, and baked till they’re golden, these rolls are a breeze to whip up and munch on. Whether they’re cosying up next to a hearty main course or playing the star as appetizers, they won’t disappoint!
Importance of Sourdough Starter
Meet the star of the show: the sourdough starter. This mystical mixture catches wild yeast straight from the air around us! Unlike regular ol’ bread with store-bought yeast, this starter brings a tangy twist and some cool health perks.
| Benefits of Sourdough Starter | Explanation |
|---|---|
| Easier to Digest | The fermentation works its magic, breaking down phytic acid and gluten, making it gentle on your belly. |
| Nutritional Goodness | It cranks up the availability of nutrients like folate, meaning your body can grab more goodness from each bite. |
| Slower Sugar Spike | With a lower glycemic index, sourdough helps keep those pesky blood sugar spikes at bay. |
Sourdough starter isn’t just a bubbly mix—it’s the secret stuff that takes your bread to the next level. The fermentation process breaks down grains and amps up flavours and nutrition all at once. Who knew a jar of doughy goodness could hold so much power?
You can’t help but fall for these rolls’ tangy, almost sweet vibe. They remind me of the sweet yeast rolls served at fancy spots but with a sourdough twist that takes it up a notch. Baking with a sourdough starter is like carrying on a delicious tradition that mingles flavour with fresh health benefits.
For more drool-worthy roll options, check out our spin on Golden Corral dinner rolls or indulge in the buttery goodness of our brioche dinner rolls for another soft, pillowy treat.
Preparation and Rising
Whipping up the perfect sourdough dinner rolls isn’t more than any old task—it’s a kitchen adventure! Achieving excellent results calls for a deeper dive into crafting the levain and planning your bake day like a pro.
Creating the Levain
The night before my culinary escapade, I start by whipping up the levain using my superhero sidekick – the active sourdough starter. Let me tell you, this magical mixture needs about 10-12 hours at a cosy 78-80°F (source: Amy Bakes Bread) to get its groove on. If I’m racing against time, I switch to a faster 1:1:1 levain. If I conjure it up in the morning, this speedster’s ready in just 3-4 hours.
Here’s the levain trick up my sleeve:
| Ingredient | Weight (g) |
|---|---|
| Sourdough Starter | 50 |
| Flour | 50 |
| Water | 50 |
Mix this trio until it’s all one happy, bubbly family and raring to go. This lively combo is what makes those rolls light as air.
Scheduling the Baking Process
I like to plan my baking like a general plotting a delicious strategy. Sourdough’s a slowpoke compared to commercial yeast, but boy, that tangy flavour’s the stuff of legends.
Here’s how I plan my sourdough dinner roll escapade, maintaining that sweet spot of 78-80°F (Amy Bakes Bread):
| Step | Time | Description |
|---|---|---|
| Mix Levain | Night Before | Introduce starter to flour and water |
| Mix Dough | Morning | Once levain’s ready, dive into dough-making |
| First Rise | 3-4 hours | Let the dough chill and rise in peace |
| Shape Rolls | Afternoon | Mold that dough into adorable rolls and place on a baking sheet |
| Proof Rolls | 3-4 hours | Watch those rolls puff up with pride |
| Bake | Late Afternoon/Evening | Transform rolls in a hot, waiting oven |
Sometimes, life gets busy. No worries, I can let the dough rise at room temperature for 3-4 hours and then tuck it in the fridge for up to 36 hours (Little Spoon Farm). This way, scheduling becomes a breeze, and you can pop them in the oven for fresh rolls whenever you’re ready.
There’s nothing like these warm, pull-apart rolls with a sheen of melted butter. They take me back to the mouth-watering bread served at my favourite spots.
Prepped and timed right, these rolls can steal the show at any meal. Are you craving something different? Explore my dinner roll recipe with no yeast for a speedier option to try your baking skills.
Baking Instructions
Shaping and Proofing
Alright, so once I’ve let my trusty Dough for these sourdough dinner rolls take a nap and stretch a bit, it’s playtime with shaping and proofing:
- Divide the Dough: I’m trying to cut the Dough into 12 even chunks. Each one should be around 65 grams. Trust me, the kitchen scale, and I have become best buds.
- Shape into Balls: Roll them up into smooth, tight little spheres. Picture perfect!
- Arrange in Baking Dish: Pop these beauties into a greased-up baking dish, giving them space, but not too much now; we want them to cosy up.
| Step | What I Do |
|---|---|
| Divide | Chop dough into 12 pieces, each 65g |
| Shape | Roll each into a cute ball |
| Arrange | Snug ’em in a greased dish |
- Proofing: Let those little guys rise at room temp for about 3-4 hours. Keep ’em growing till they’ve puffed up to about half their original size. Heading into the winter months here, so if my kitchen’s a bit chilly, they might need a little extra time. And hey, here’s more on loveliness like this with mushrooms and avocado.
Baking and Final Touches
Ready for the big finish? Here’s how I bring these rolls across the finish line:
- Preheat the Oven: Fire up the oven to 375°F (204°C).
- Bake: Into the oven for 25-30 minutes; let those rolls turn golden brown and delicious, aiming for that internal temp sweet spot of at least 190°F (88°C).
| Baking Instructions | What I’m Watching |
|---|---|
| Oven Temperature | 375°F (204°C) |
| Baking Time | 25-30 joyful minutes |
| Internal Temperature | Minimum 190°F (88°C) |
- Brush with Butter: They get a buttery makeover from the oven. Shine on, my little rolls!
- Cool on a Rack: A few minutes of patience while they chill on a wire rack before they hit the plate. Using this Dough for fun twists like cinnamon rolls or garlic Parmesan knots is inspired over at Heartbeet Kitchen.
Want more to tempt your taste buds? Check out our brioche dinner rolls or see how no-yeast rolls roll with this recipe.
Setting these homemade, hand-crafted babies on the dinner table is the joy filling the home and the heart. Dig in!
Sourdough Dinner Rolls
Ingredients
For the Levain:
- 50 g Sourdough Starter
- 50 g Flour
- 50 g Water
For the Dough:
- Levain: Prepared from the above ingredients
- 400 g Flour
- 250 g Water
- ½ tsp Salt
- Sugar or milk for a softer roll, butter for richness. Optional
For Baking:
- Butter For brushing on baked rolls
Instructions
- Prepare the Levain (Night Before): Mix the sourdough starter, flour, and water (50 g each) in a bowl. Let it ferment for 10-12 hours at 78-80°F until bubbly and active.
- Make the Dough (Morning): Mix the levain with the flour, water, and salt until a dough forms. Knead or stretch-and-fold the dough until smooth.
- First Rise: Let the dough rise at room temperature for 3-4 hours or until it doubles in size.
- Shape Rolls (Afternoon): Divide the dough into 12 equal pieces (about 65 g each). Shape each piece into a smooth ball. Arrange the rolls in a greased baking dish, leaving a little space between them.
- Proof Rolls: Allow the rolls to proof at room temperature for 3-4 hours, or until they puff up and nearly double in size.
- Bake the Rolls: Preheat the oven to 375°F (204°C). Bake the rolls for 25-30 minutes until golden brown, with an internal temperature of at least 190°F (88°C).
- Finish with Butter: Brush the hot rolls with melted butter for a glossy finish. Cool on a wire rack before serving.