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!

Prep Time 30

Cook Time 30

Resting Time 2

Total Time 3

In your mixing bowl, add the warm water and yeast and stir with a fork. Let it rest a few minutes until puffy and happy. (Add a pinch or two of sugar to give the yeast a boost.)
120 g warm water, 12 g active dry yeast

Add the milk, butter, sugar, and sourdough discard to the water-and-yeast mixture and stir. The butter will be clumpy at this point — that's okay.
55 g sugar, 100 g sourdough discard, 240 g whole milk, 28 g unsalted butter

In a separate bowl, mix together half of the flour with all of the milk powder and salt.
540 g all-purpose flour, 12 g salt, 20 g milk powder
Gradually add the flour mixture to the liquid, by hand or with a stand mixer on low with a dough hook.
Continue adding the remaining flour gradually until the dough pulls away from the bowl and forms a ball — tacky but easy to handle.

Knead on low for 8–10 minutes (or by hand) until the dough is silky and soft and passes the windowpane test.

Place the dough in a greased bowl, cover with a damp towel or cling wrap, and let it rise in a warm place until doubled.

Punch the dough down and turn it onto a lightly floured surface. Shape into 12 equal balls (about 80g each).

Place the balls in a buttered 9x13 baking dish, cover, and let rise about 30 minutes in a warm place. Preheat the oven to 375°F.

Bake at 375°F for 30 minutes, or until the tops are golden brown. Allow to cool and serve.

Store at room temperature for 3–5 days. The shaped rolls can be frozen after the first rise; thaw and let them do the second rise before baking.

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