If you have a soft spot for warm, pillowy bread fresh from the oven, then you’re going to adore this Sourdough Dinner Rolls Recipe. These rolls are perfectly fluffy with a subtle tang from the sourdough discard, making them a delicious upgrade to any meal or a star guest at your dinner table. With just a handful of everyday ingredients and a bit of patience, you’ll achieve soft, golden rolls that are irresistibly tender and packed with flavor. Trust me, making these rolls will quickly become one of your favorite kitchen adventures.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a vital role in creating the soft texture, slight tang, and beautiful golden color of the rolls. From the creamy warmth of milk to the gentle lift from sourdough discard, every element brings something delicious to the table.
- 1 ¼ cups warm milk (not hot): Provides moisture and helps activate the yeast in the sourdough discard for proper fermentation.
- â…“ cup sourdough discard: Adds natural leavening and that signature tangy flavor unique to sourdough bread.
- 1/4 cup vegetable oil: Keeps the rolls tender and moist, ensuring they stay soft after baking.
- 4 tablespoons granulated sugar: Balances the sourness and aids in browning the crust for a lovely golden finish.
- 1 teaspoon salt: Enhances overall flavor and strengthens the dough’s structure.
- 1 large egg: Adds richness and contributes to the dough’s elasticity and color.
- 4 ¼ cups all-purpose flour (spooned and leveled): The backbone of the dough, providing structure and chewiness when kneaded properly.
How to Make Sourdough Dinner Rolls Recipe
Step 1: Combine Wet Ingredients
Start by mixing the warm milk, sourdough discard, vegetable oil, sugar, salt, and egg together in a stand mixer bowl. This creates the flavorful liquid base for your dough, ensuring the sourdough’s tang is perfectly balanced with sweetness and richness.
Step 2: Add Flour and Knead
Next, gradually add your flour into the mix and knead using a dough hook attachment for about 5 to 6 minutes. The goal here is to achieve a soft, smooth dough that is no longer sticky to the touch, which indicates good gluten development—essential for fluffy rolls.
Step 3: First Rise
Cover the dough and leave it in a warm spot to rise for 6 to 8 hours. This slow fermentation time allows the sourdough flavors to deepen and the dough to develop a beautiful, airy texture.
Step 4: Prepare Baking Dish
While your dough is rising, grease a 9×13 baking dish and line it with parchment paper. This step ensures your rolls won’t stick and will come out in perfect shapes once baked.
Step 5: Shape the Rolls
After the dough has risen, gently punch it down and divide it into 15 equal balls. Shaping the dough carefully helps maintain the air bubbles and gives each roll its soft interior.
Step 6: Second Rise
Arrange your dough balls evenly in the prepared dish, cover, and let them rise again for 1 to 2 hours. You’ll know they’re ready when the rolls have puffed up noticeably, promising a light, airy texture when baked.
Step 7: Bake to Golden Perfection
Preheat your oven to 350°F and bake the rolls for about 20 to 25 minutes, until their tops are beautifully golden brown. Once out of the oven, brush them with melted butter for an inviting glossy finish and an extra layer of flavor.
How to Serve Sourdough Dinner Rolls Recipe
Garnishes
Serving these rolls warm with a pat of herb-infused butter or a sprinkle of sea salt can elevate their flavor even more. Fresh herbs like rosemary or thyme add a fragrant touch that complements their gentle tang perfectly.
Side Dishes
Sourdough Dinner Rolls Recipe pairs wonderfully with soups, stews, or roast meats. Their soft yet sturdy texture makes them ideal for dipping into rich gravies or soaking up hearty sauces, turning any meal into a comforting feast.
Creative Ways to Present
Imagine slicing a roll open and stuffing it with your favorite sandwich fixings or turning them into mini sliders for a fun twist. These rolls can also be torn apart and served family-style in a basket to encourage sharing and snacking throughout the meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftover rolls, store them in an airtight container at room temperature for up to 2 days. This keeps them soft and ready to enjoy without losing that freshly baked quality.
Freezing
To keep your sourdough dinner rolls fresh for longer, freeze them once completely cooled. Wrap each roll tightly in plastic wrap or foil and place in a freezer bag. They can last up to 3 months this way without losing flavor or texture.
Reheating
Reheat frozen or leftover rolls by wrapping them in foil and warming in a 300°F oven for about 10 to 15 minutes. This method helps restore their soft crumb and preserves that golden crust, almost as good as fresh-baked!
FAQs
Can I use active sourdough starter instead of discard?
You can substitute active sourdough starter for discard, but because active starter is more potent, you may want to adjust the fermentation time or reduce other leavening agents if the recipe calls for them. For this recipe, discard works best as it’s milder and won’t overpower the rolls.
What if I don’t have a stand mixer?
No worries! You can knead the dough by hand on a floured surface. It might take a bit more elbow grease, around 8 to 10 minutes, but the results are just as delicious and rewarding.
How do I know when the dough has risen enough?
The dough should roughly double in size and become visibly puffy and airy. If you gently press your finger into the dough and it slowly springs back, it’s ready for the next step.
Can I add herbs or cheese to the dough?
Absolutely! Adding chopped fresh herbs or grated cheese into the dough during mixing can infuse your rolls with extra flavor. Just keep in mind these additions might slightly alter the texture, so adjust flour as needed if the dough becomes too sticky.
What temperature should the milk be and why?
The milk should be warm, not hot, ideally around 100°F to 110°F. Warm milk helps activate the sourdough discard without killing the beneficial yeasts and bacteria responsible for fermentation.
Final Thoughts
Making the Sourdough Dinner Rolls Recipe is such a delightful experience that brings warmth, satisfaction, and a little magic to your kitchen. Each bite offers a perfect balance of soft texture and tangy flavor that feels both homemade and special. I encourage you to give these rolls a try—you’ll be rewarded with fresh, delicious bread that can brighten any meal and impress your family or guests every single time.
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Sourdough Dinner Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 7 hours 30 minutes
- Yield: 15 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These soft and fluffy sourdough dinner rolls are made using a sourdough discard, enriched with milk, oil, and sugar for a tender crumb. Perfectly risen and baked to golden perfection, these rolls are ideal for accompanying any dinner or enjoyed as a snack with butter.
Ingredients
Dough Ingredients
- 1 ¼ cups warm milk (not hot)
- â…“ cup sourdough discard
- 1/4 cup vegetable oil
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg
- 4 ¼ cups all-purpose flour (spooned and leveled)
Instructions
- Mix Wet Ingredients: In a stand mixer bowl, combine the warm milk, sourdough discard, vegetable oil, granulated sugar, salt, and the large egg until fully integrated and smooth.
- Add and Knead Flour: Gradually add the all-purpose flour to the wet ingredients, then knead using the dough hook attachment for 5 to 6 minutes until the dough is no longer sticky and has a smooth, elastic texture.
- First Rise: Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm place for 6 to 8 hours until it has doubled in size and is airy.
- Prepare Baking Dish: Lightly grease a 9×13 inch baking dish and line it with parchment paper to prevent sticking and make removal easier.
- Shape Rolls: Punch down the risen dough to release excess air, then divide and shape it into 15 equal balls, rolling each smooth.
- Second Rise: Arrange the dough balls in the prepared baking dish evenly spaced. Cover again and allow to rise for an additional 1 to 2 hours until the rolls have puffed noticeably.
- Bake and Finish: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until the tops are golden brown. Remove from oven and immediately brush with melted butter for a rich, glossy finish.
Notes
- Ensure the milk is warm, not hot, to activate the yeast in the sourdough discard properly without killing it.
- Long fermentation during the first rise enhances the sourdough flavor and improves the texture.
- Brushing the baked rolls with melted butter adds flavor and keeps the crust soft.
- For extra flavor, consider adding herbs or garlic to the dough before kneading.
- These rolls can be frozen after baking; thaw and warm before serving.
