Picture this: it’s a Tuesday afternoon and you’re planning on making spaghetti for dinner. You are craving the deliciousness of sourdough rolls to go along with your dinner, but alas!! There isn’t enough time to make them.
Well, I have a solution for you my dear friends! You are going to love these buttery-soft sourdough dinner rolls that can be made in as little as 2-3 hours!
Using an active and bubbly sourdough starter as well as a little help from some active dry yeast, these rolls will rise perfectly every time and give you the soft, airy crumb of your dreams! Get ready for your newest dinnertime obsession!
If you try this recipe, let me know what you think in the comment section. As always, please make sure to share this post wherever you’d like so I can keep making more recipes.
FAQ: Sourdough Dinner Rolls
Why Sourdough Starter AND Yeast?
Sourdough starter is comprised of wild yeast that results from the fermentation process of feeding it and allowing it to sit at room temperature. To properly ferment a dough (and allow it to rise) that contains a sourdough starter, it will take a considerable amount of time to eat through that 100s of grams of flour you just fed it. This process typically takes 12-24 hours or more. Read more about sourdough in my previous blog post:
Since we don’t have that kind of time in this scenario, we need a little help to create the rise we need for fluffy rolls. Enter baker’s yeast.
Does Bakers Yeast Affect Sourdough?
Definitely not! Adding some baker's yeast to your sourdough starter will only lead to a more reliable rise and a softer texture.
The only downside is a more mild sourdough flavor. But I believe the convenience makes up for it! Plus you are still receiving all of the lovely health benefits that come from consuming fermented bread. These sourdough dinner rolls are fluffy, light, and complex in flavor because of the use of sourdough.
How To Make Sourdough Dinner Rolls
Ingredients
- Butter - Soft
- I usually use whatever I have on hand. I’ve used salted and unsalted butter in this recipe and noticed very little difference if any.
- If you are looking for a non-dairy option, I highly recommend Country Crocks Plant Butter Sticks! I was dairy-free for roughly 6 years and I used this in all of my baked goods. I’ve tried countless other non-dairy butters and this was by far the best. I still prefer it in certain recipes!
- Milk
- I usually use whole milk in my recipes, but 2% would be just as good!
- If you are looking for a non-dairy option, I highly recommend Oatly’s Full-Fat oat milk as it has a comparable fat content and will give you the same amount of softness as whole milk. Oatly’s original would also be a good substitute.
- Warm Water
- We are only using a small amount in this recipe to proof the yeast.
- Make sure your water is warm but less than 120 degrees Fahrenheit; anything above this temperature could kill the yeast. I’ve definitely used 122-125 degree water with yeast before with no issues, but 120 is a safe place to aim for.
- Sugar
- These rolls aren’t sweet by any means! The use of sugar compliments and balances the sour and salty flavors in the dough. An absolute must!
- If you are looking for an alternative to traditional sugar, I would suggest using 3 tablespoon of maple syrup or honey.
- You would most likely need to add a bit more flour for this replacement, so keep that in mind! I’m sure either would be delicious though.
- Salt
- I used pink Himalayan salt for this recipe, but you can use whatever you have on hand.
- Bubbly Sourdough Starter
- I prefer the mild taste I get from using a bubbly sourdough starter in this recipe. Discard will work just fine too and will also give it a stronger sour flavor!
- Be sure that it isn’t too hungry though or you will likely end up with rolls that have a bit of a rubbing alcohol aftertaste. This is the result of the hooch that forms at the top of the starter when it gets very hungry
- Baker’s Yeast
- This will be especially important if you are using an unfed starter. This will give your dough the beautiful (and quick!) rise you are looking for.
- All Purpose Flour
- All-purpose flour is a great neutral base for this dough! It is also the most affordable (and at Costco!)
- Bread flour would also be a great option for this recipe, but be mindful that you will probably need less flour if you use bread flour because it typically contains more protein and will absorb more liquid.
- Add the flour in 100g at a time until you get your desired dough!
Instructions
- Poofing The Yeast: In your mixing bowl, add warm water and yeast and give it a stir with a fork. Allow to rest for a few minutes until it is puffy and happy.
- This is a very important step that I do not recommend skipping if you are using active dry yeast. It only takes about 5 minutes or so and afterward, you will be able to continue on in the recipe knowing that your dough will rise.
- Can you imagine how horrible it would be to go through the steps of making dinner rolls only to find out after baking that your yeast was inactive? A tragedy. Don’t skip proofing!
- To add a little extra oomph to your proofing yeast, add a pinch or two of sugar. Yeast loves it!
- Preparing Liquids: Add milk, butter, sugar, and active or inactive sourdough starter to the water and yeast mixture and stir. Butter will be clumpy at this point and thats okay. It will get fully mixed in during the kneading process.
- Adding Dry Ingredients: In a separate bowl, mix together half of the flour and all of the milk powder and salt. Gradually add the flour mixture into the liquid either by hand or with a stand mixer at low speed with a dough hook. Continue to add in the remaining flour gradually until the dough pulls away from the bowl and forms a ball. It would be a little tacky but easy to handle.
- Kneading the Dough: If you are using a stand mixer, continue to let the dough knead at low speed for 8-10 minutes. There really is no limit to how long you can knead this dough.
- Same deal if you are kneading by hand! Just knead until it feels right to you and can pass the windowpane test.
- Once it is ready, it will be able to pass the windowpane test and will feel silky and soft. You’ll know when it is ready!
- First Rise: Next, place the dough in a greased bowl and cover it with a damp towel or cling wrap. Let it rest in a warm place until it has doubled in size.
- Forming The Rolls: Once doubled, punch the dough down and place it on a lightly floured surface. Shape the dough into 12 equal-sized balls of dough. If you want to get technical, each ball will be roughly 80g in weight. For my batch specifically, they were 83g each. If you are weighing your ingredients, you should come up with something very similar.
- Second Rise: Place the dough balls in a buttered 9x13 baking dish and cover with a damp towel or cling wrap. Let rise for 30 minutes or so in a warm place. Preheat oven to 375.
- Baking The Rolls: Place your prepped dinner rolls in the oven and bake at 375 for 30 minutes or until the tops of the rolls are golden brown.
- Allow to cool completely and enjoy your sourdough dinner rolls!
OTHER RECIPES TO TRY!
- Pumpkin Cream Cold Brew Overnight Oats
- Sourdough Malted Chai Chocolate Chip Cookies
- Same-Day Sourdough Dinner Rolls
- The Best Sourdough Sandwich Bread You Will Ever Have
- Healthy Pumpkin Spice Latte Breakfast Muffins
Same-Day Sourdough Dinner Rolls
Pillowy soft, buttery, and subtly tangy-- these dinner rolls will blow your mind! Ready in 2-3 hours, you can have these on your table in a snap!
Equipment
- Stand Mixer optional
- Kitchen Scale
Ingredients
- ½ Cup Warm Water 120g
- 1 tablespoon Active Dry Yeast 12g
- 4 tablespoon Sugar 55g
- ½ Cup Bubbly Starter 60g
- 1 Cup Whole Milk 240g
- 2 tablespoon Unsalted butter — softened and cubed 28g
- 3 ¾ Cup All-Purpose Flour 450-500g
- ½ tablespoon Salt 12g
- 2 tablespoon Milk Powder 20g
Instructions
Poofing The Yeast
- In your mixing bowl, add warm water and yeast and give it a stir with a fork. Allow to rest for a few minutes until it is puffy and happy.
- To add a little extra oomph to your proofing yeast, add a pinch or two of sugar. Yeast love it!
Preparing Liquids
- Add milk, butter, sugar, and active or inactive sourdough starter to the water and yeast mixture and stir. Butter will be clumpy at this point, but that's okay.
Adding Dry Ingredients
- In a separate bowl, mix together half of the flour and all of the milk powder and salt.
- Gradually add the flour mixture into the liquid either by hand or with a stand mixer at low speed with a dough hook.
- Continue to add in the remaining flour gradually until the dough pulls away from the bowl and forms a ball. It would be a little tacky but easy to handle.
Kneading the Dough
- If you are using a stand mixer, continue to let the dough knead at low speed for 8-10 minutes. There really is no limit to how long you can knead this dough.
- Same deal if you are kneading by hand! Just knead until it feels right to you and can pass the windowpane test.
- Once it is ready, it will be able to pass the windowpane test and will feel silky and soft. You’ll know when it is ready!
First Rise
- Next, place the dough in a greased bowl and cover it with a damp towel or cling wrap. Let it rest in a warm place until it has doubled in size.
Forming The Rolls
- Once doubled, punch the dough down and place it on a lightly floured surface.
- Shape the dough into 12 equal-sized balls of dough. If you want to get technical, each ball will be roughly 80g in weight. For my batch specifically, they were 83g each. If you are weighing your ingredients, you should come up with something very similar.
Second Rise
- Place the balls of dough in a buttered 9x13 baking dish and cover with a damp towel or cling wrap. Let rise for 30mins or so in a warm place.
- Preheat oven to 375.
Baking The Rolls
- Place your prepped dinner rolls in the oven and bake at 375 for 30 minutes or until the tops of the rolls are golden brown.
- Allow to cool completely and serve!
Notes
Store at room temperature for 3-5 days.
Erica Zizzo
Can I feeeze the uncooked dough?
Audrey
Yes! Before it’s time to bake just thaw them and let them rise like normal.
Briana Butler
At what process should you freeze them? After the second rise? Or after the first, wanting to make these for thanksgiving.
Audrey
Hi there hopefully this reaches you in time!! I’d freeze them after the first rise after you’ve just shaped the rolls. Then you can thaw them for the second rise.