Description
These Sourdough Dinner Rolls are irresistibly fluffy with a delightful tang and a golden, glossy crust. Perfect for any meal, they combine the natural fermentation of sourdough starter with a boost from instant yeast for a reliable rise. Soft inside with a slightly chewy crust, these rolls are great plain or enhanced with optional herbs, cheese, or seeds.
Ingredients
Scale
Dough Ingredients
- 1/4 cup melted butter (adds richness and a golden finish)
- 2 tablespoons organic cane sugar (enhances flavor with sweetness)
- 1 cup warm milk (activates the sourdough starter)
- 1 cup sourdough starter (provides delightful tang and fluffy rise)
- 1 tablespoon active instant yeast (boosts the dough’s rise)
- 1 teaspoon sea salt (balances sweetness and enhances flavor)
- 3 cups bread flour (ensures a strong gluten structure)
- Optional add-ins: herbs, cheese, or seeds (for uniqueness)
For Finishing
- 1 large egg white (creates a glossy crust)
- 1/4 cup melted butter (optional, for brushing after baking)
Instructions
- Prepare wet mixture: In a medium bowl, combine the melted butter and organic cane sugar. Whisk until creamy and well blended. Stir in the warm milk, then add the sourdough starter and instant yeast. Mix thoroughly to combine all wet ingredients.
- Prepare dry ingredients: In a separate bowl, whisk together sea salt, bread flour, and any optional add-ins like herbs, cheese, or seeds.
- Combine and knead: Fold the wet mixture into the dry ingredients. Gently knead the dough until a smooth, slightly tacky ball forms, ensuring gluten development without overworking.
- First rest: Cover the dough bowl with a cloth and let it rest for 30 minutes to hydrate the flour and begin gluten formation.
- Stretch and fold cycles: Perform a stretch and fold of the dough directly in the bowl, then let it rise for 1 hour. Repeat the stretch and fold again and let the dough rest for another hour. Optionally, the dough can be fermented overnight in the refrigerator for enhanced flavor and texture.
- Shape rolls: On a floured surface, stretch the dough out into a rectangle and cut it into 12 equal squares. Line a baking pan with parchment paper and lightly flour it. Shape each square into a roll and place them onto the prepared pan evenly spaced.
- Second rise: Allow the rolls to rise at room temperature for 1 to 2 hours, until they have doubled in size, indicating they are ready to bake.
- Preheat oven and prepare for baking: Preheat your oven to 400°F (200°C). Brush the tops of the risen rolls with the egg white to create a glossy crust.
- Baking: Bake the rolls in the preheated oven for 15 minutes. Then rotate the pan for even browning and bake for another 15 minutes until golden brown and cooked through.
- Finishing touches: Optionally brush the hot rolls with melted butter immediately after baking for extra richness and shine. Allow the rolls to cool for 10 minutes on a wire rack before serving to set the crumb and avoid burning mouths.
Notes
- Using both sourdough starter and instant yeast helps achieve a reliable rise with enhanced flavor and texture.
- Optional add-ins like herbs, cheese, or seeds can customize the flavor profile to your taste.
- Be patient with the rise times; proper fermentation is key to fluffy rolls.
- Brushing with egg white gives a beautiful shiny crust; if preferred, milk or just water can be an alternative.
- For best results, allow the rolls to cool slightly before slicing to avoid gummy texture.
- Overnight fermentation in the fridge is optional but develops deeper flavor and makes the dough easier to handle.
