Sourdough Dinner Rolls Master Recipe—Ready Same Day!
Get ready to impress your family and friends with these delicious sourdough dinner rolls that can be ready the same day! It’s as simple as starting by 9 AM, and you’ll have fresh, fluffy rolls right out of the oven by dinner time.
- Prep Time: 10 minutes
- Fermentation time: 4 hours
- Cook Time: 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12 rolls
- Category: Sourdough
- Method: Bake
- Cuisine: American
Ingredients
- 4 tablespoons melted butter
- 20 grams organic cane sugar
- 280 grams warm milk
- 150 grams sourdough starter, active bubbly
- 12 grams sea salt
- 500 grams bread flour
- 2–4 tablespoons add-ins*
- 1/2 teaspoon active instant yeast*
- 2 tablespoons egg white egg wash
Instructions
- In a medium bowl, combine the melted butter, and organic cane sugar. Whisk until evenly combined.
- Stir in the warm milk, sourdough starter, and instant yeast (instant yeast is optional; see notes).
- In a separate large bowl, combine the dry ingredients, the salt, flour, and any add-ins (see notes for ideas).
- Slowly fold the wet ingredients into the dry ingredients and knead until a smooth dough ball forms.
- Cover the bowl with a plate or reusable beeswax wrap and rest the dough for 30 minutes.
- Stretch and fold the dough in the bowl. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down, cover, and let the dough rise for 1 hour.
- Stretch and fold the dough in the bowl again. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down, cover the bowl and let the dough rest for 1 hour.
- Optional Step: At this point you can long ferment the dough overnight in the fridge before moving on to the next step. Be sure to keep the dough in the bowl covered so it does not dry out.
- Next, sprinkle some flour on the surface of your counter. Remove the dough from the bowl and place it on the floured surface.
- Stretch the dough into a rectangle that’s a little bigger than a sheet of paper. Be gentle with the dough!! You don’t want to flatten it. Just lightly pull the sides until it’s a rectangle about the size of a sheet of paper.
- Using a knife or a pizza cutter, cut the dough into 12 even squares. The pieces should weigh about 95 grams each.
- Line a 9×9 baking pan with parchment paper and sprinkle flour on top of the parchment paper.
- Grab a single square, and using your hands fold in the corners and shape it into a ball. Place it on the parchment paper. You should be able to evenly space 3 balls across and 4 down for 12 rolls total. (A tighter fit in the pan will result in taller rolls)
- Cover the pan so the dough doesn’t dry out and let them rise at room temperature for about an hour or two until they double in size. (rising time will vary depending on the temperature).
- Preheat your oven to 400° F.
- Brush the tops of the rolls with and egg white and water egg wash.
- Bake for 15 minutes. Rotate the pan and bake for another 15 minutes until they are golden brown. Optional— brush the tops of the freshly baked rolls with melted butter.
- Remove from the oven and allow to cool for 10 minutes before pulling them apart.
Notes
- It’s best to start any type of sourdough in the morning before 9 am. This ensures you’ll be done by dinner.
- Instant yeast is optional. If you want to make this recipe without any packaged yeast, you can! Double the proofing times in the recipe directions and use bubbly, peaking, active starter.
- if your house is very warm, the bread may rise faster and you will need to adjust the final rise time. If your house is colder, it may take longer.
- Add-Ins are optional! Here are some ideas:
- Plain or brown butter (no add-ins, just brown the butter first)
- basil, oregano, thyme
- garlic and onion
- jalapeno cheddar
- walnut and cranberry
- green onion sesame
- black pepper and Parmesan
