Recipes Sites Ingredients

Sourdough Dinner Rolls

Source

Ingredients

  • 2 T (28 g) butter
  • 1 c (240 ml) milk
  • 3 T (44 g) sugar
  • 1 t (5 g) salt
  • 1/2 c (100 g) active sourdough starter
  • 4 g diastatic malt
  • 6 g gluten flour
  • 365 g all purpose flour
  • 1 T melted butter (for brushing the top of the rolls after baking)

Method

  • 8 PM Feed starter: 12 hours before you plan to mix the dough, feed your starter
  • 7:30 AM Melt butter: In a small saucepan, melt the butter, milk, sugar and salt together over low heat. Pour the mixture into a mixing bowl and allow it to cool down to room temperature.
  • 8 AM Mix the dough: Add the flour and active sourdough starter to the bowl and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.
  • 9 AM First rise: Perform 3 sets of stretch and folds spaced 30 minutes apart, keeping the bowl covered between sets. To perform a set, pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. After the final set, cover and allow the dough to rise for 2 hours or until it has risen by 50% in size.
  • 12 PM Shape and Second rise: Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 65 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let rise for 3-4 hours.
  • 4 PM Bake: About 20 minutes before you are ready to bake preheat your oven to 375°F (190°C). Bake for 25-30 minutes or until they are golden brown on top. The internal temperature of the rolls should be 190°F when fully baked. Brush the top of the roll with melted butter and serve.

Notes

It’s very important to take the ambient temperature of your kitchen into account when working with sourdough. Our recipes are tested in a kitchen that is 68°F (20°C). If your kitchen is warmer, you will need to reduce your rising time in the first and second rise to avoid over-proving the dough.

If you’d like to prepare the dough and bake the rolls at a later time, after shaping the rolls in step 4, cover the dish with plastic wrap and store in the fridge for up to 36 hours. When ready to bake, allow them to have the second rise at room temperature until puffy and proceed with baking.

If using a tin baking sheet bake rolls at 400°F. Rolls can also be baked in a muffin tin for 23-25 minutes.

Nutrition

Serving: 1 roll Calories: 163kcal Carbohydrates: 29g Protein: 5g Fat: 3g Saturated Fat: 2g Cholesterol: 7mg Sodium: 220mg Potassium: 58mg Fiber: 1g Sugar: 4g Vitamin A: 91IU Calcium: 28mg Iron: 1mg