If you are looking for easy sourdough dinner rolls your search ends here. These dinner rolls can be made with sourdough starter or sourdough discard also. It has a touch of yeast to speed up the process. These rolls are delicious, fluffy, and have a slight tangy flavor from the sourdough starter.
However, this recipe uses sourdough starter as well as instant yeast. Sourdough starter brings the taste while the instant yeast is to speed up the action.
If you are looking for dinner rolls for Thanksgiving or any holiday, get together this one will be your ultimate choice.
- How to make this Easy same-day sourdough dinner rolls
- Instructions to make this Easy same-day sourdough dinner rolls
- Variation to this easy same-day sourdough dinner rolls.
- Top tip to make these easy same-day sourdough dinner rolls.
- How to serve these easy same-day sourdough dinner rolls
- More dinner roll recipes
- Easy same-day sourdough dinner rolls
How to make this Easy same-day sourdough dinner rolls
You need the following ingredients to make these dinner rolls.
- Active sourdough starter: I used 100% hydration bread flour and rye flour starter. You can use sourdough discard too.
- Egg: I used whole egg. Make sure to use room temperature one
- Whole Milk: Adds moistness and softness to the dough
- Sea Salt: Adds flavor and controls the fermentation.
- Instant yeast: I used STAF golden yeast.
- Granulated sugar: Only 5% sugar is used in this recipe.
- Flour : You can use all-purpose flour or bread flour alone or combo of all purpose flour / bread flour.
- Unsalted butter : This recipe requires room temperature butter for the recipe and melted butter for brushing the rolls.
- See recipe card for quantities.
Instructions to make this Easy same-day sourdough dinner rolls
Use warm egg and milk.
In a bowl of a stand mixer fitted with dough -hook attachment combine the sourdough starter, egg, milk, yeast salt and sugar.
Wet ingredients, sourdough starter, milk, egg an instant yeast.
After adding all purpose flour and mix everything well into a tacky ball.
After 1 ½ hours of bulk fermentation.
Divide and shape the dough into 15 balls. Set aside for 45 minutes - 1 hour.
Then add all-purpose flour and mix everything well for about 8 minutes or until the dough becomes cohesive and springy.
Then gradually incorporate butter into the dough slowly small amount at time. The dough should be smooth, sticky and slightly shine. It should pass the windowpane test.
After bulk fermentation about 1 ½ hours the dough should be puffy and double in volume.
Then shape the dinner rolls and do the second rise for about 45 minutes to 1 hour.
Bake the rolls and enjoy.
Variation to this easy same-day sourdough dinner rolls.
If you want, you can add pumpkin and sweet potato to make it into flavored dinner rolls.
You can also make entire sourdough dinner rolls however it won’t be same day effort unless you start the process of making the dinner roll early in the morning.
These rolls come out of the oven with a firm yet delicate “ shell” that softens as they cool.
Top tip to make these easy same-day sourdough dinner rolls.
I have used active starter you can use both leaven and discard in this recipe.
How to serve these easy same-day sourdough dinner rolls
These are delicious dinner rolls; you can serve with soup or any jam. You can also serve as small sandwich rolls.
These dinner rolls taste delicious when they are freshly baked. To store longer, once the rolls are cool, place in an airtight freezer proof container and freeze for up to 2 weeks . To reheat, wrap tightly in aluminum foil and warm in a 250°F oven for 10-15 minutes
|All Purpose Flour||375g||100%|
Can I use a day old discard for this recipe?
yes, you can use a day old discard, however not old starter as it requires some activity from the starter also for this recipe.
Looking for more dinner rolls recipes like this? Try these:
More dinner roll recipes
Here few more dinner rolls
Easy same-day sourdough dinner rolls
- 3 cups / 375g All purpose flour
- ⅓ cup / 94g Sourdough starter
- 1 /45g large egg
- ¾ cup / 206g Whole Milk
- 1 ½ teaspoon / 9g Sea Salt
- ¼ teaspoon /2g Instant yeast
- 4 ½ teaspoon tsp/ 19g Granulated sugar
- ¼ cup /75g Unsalted butter
- 4 tablespoon Unsalted butter melted.
- Flaky sea salt
- Use room temperature milk and egg. Place the egg in a small bowl of hot ( about 120°F) water for 5 minutes. Warm the milk ( in a saucepan or in the microwave until it is about 90 °F.
- In a bowl of kitchen aid stand mixer fitted with the dough-hook attachment combine, sourdough starter, egg, milk, salt , yeast, and sugar. Mix everything at low speed until everything is combined well.
- To this add all purpose flour and knead well. Then gradually add softened butter. Dough should pass the windowpane.
- Bulk fermentation
- Transfer the dough into a large clean bowl, loosely cover the dough with a clean kitchen towel, set aside in warm (80F- 85F ) draft free place about 1 ½ hours. To strengthen the dough, stretch and fold the dough every 30 minutes interval.
- Once the bulk fermentation is finished divide and shape the dough.
- Shape and bake
- Divide the dough into 15 equal pieces of 55g . Line the 9 by 13-inch baking pan with parchment paper or generously butter them .
- Divide and shape the dough into small tight round balls. Using lightly floured hands, shape each piece into a ball. Working with one ball at a time, very gently cup your dominant hand over the dough and press it into the work surface while rotating your hand clockwise in a circular motion. The bottom of the roll should stick to the surface a little, anchoring it. Continue the circular motion until you have a tight cohesive ball. Repeat to shape the remaining balls until you finish all the dough.
- Cover with a clean kitchen towel and let rise in a warm spot (78° F to 82 °F ) until rolls have grown and when you poke them with fingertip, they should spring back slowly. It takes about 45 minutes to 1 hour.
- Preheat the oven to 400°F. Fill a clean, food-grade spray bottle with water.
- Brush the tops of the rolls with half of the melted butter. Place the pan of rolls in the oven, then spray the sides and bottom of the oven generously with water. Immediately close the oven door. Bake for 7 minutes, rotate the pan front to back, and continue baking until the tops of the rolls are deep golden brown, 7 to 10 minutes.
- Remove the rolls from the oven and brush with melted butter .
- Store leftover rolls in a bread box at room temperature for up to 1 day. To store longer, once the rolls are cool, place in an airtight container and freeze for up to 2 weeks. To reheat, warp tightly in aluminum foil and warm in a 250°F oven for 10 to 15 minutes.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.