These soft sourdough dinner rolls are baked to perfection with a fluffy inside and golden-brown crust. Buttery & irresistible they will be sure to steal the show at any gathering!
Prep Time30 minutesmins
Cook Time25 minutesmins
Resting Time1 dayd
Course: Appetizer, Side Dish
Cuisine: American
Keyword: sourdough dinner rolls
Servings: 9Rolls
Equipment
Mixing bowl
Food scale
Silicone Scraper or dough scraper
1 8x8 or 9x9 inch baking dish round or square would work
Ingredients
For the sweet stiff starter
15gramsactive sourdough starter
15gramscane sugar
30 grams water
60gramsall-purpose flour
For the dough
100gramssweet sourdough starterfrom above
310gramsbread flour
100gramsmilk
50gramssugar
2largeeggs
5gramssalt
50gramsunsalted buttersoftened
For the egg wash
1egg
1teaspoonwater
Instructions
Make the sweet stiff starter
To a clean jar add 15 grams of active sourdough starter (it is recommended the starter has been fed within the past 12 hours).
Next, add the sugar and water and stir until it becomes milky.
Lastly, add the flour and mix until a dough-like ball is formed. You can knead it on a clean surface to ensure all of the flour has been absorbed.
Cover the jar loosely and allow it to rest for 10-12 hours.
Mix the dough
Note: Ensure your sweet stiff starter has doubled in size before mixing the dough.
Begin by warming the milk either in the microwave or over low heat on the stove (I microwave it for 30-45 seconds).
Add the milk to a medium mixing bowl and dissolve the sweet stiff starter and sugar using a fork. It is okay if the sweet stiff starter does not completely dissolve.
Next, add the eggs, salt, and flour and mix until a shaggy ball is formed.
Cover the bowl with plastic wrap or a damp towel and allow it to rest for 45 minutes.
The butter is intentionally being left out here as it will be easier to knead in after the dough has rested.
Knead the dough & add the butter
Ensure the butter is softened enough, spread it around the dough, and dimple it in.
Then, fold the dough into itself a few times in the bowl and transfer it to a clean work surface that is lightly floured.
Knead the dough for 8-10 minutes or until it comes together. The dough will become stickier as you knead it. The butter will also stick to your work surface while kneading. Use a dough scraper to clean it up and work it back into the dough.
Try not to use more than a few tablespoons of flour during the kneading process.
If the dough starts to tear or you simply feel frustrated while kneading it, let the dough rest for 5-10 minutes and then come back to it.
The dough has been properly kneaded once it comes together, is smooth, elastic, and not as sticky. It will be a bit tacky & this is normal.
Once complete, place the dough in a buttered bowl and cover it for 45 minutes.
Allow it to rest in a warm place. Turn your oven on and then off and place the dough inside.
Perform 1 stretch and fold 45 minutes to an hour into the bulk fermentation to ensure optimal gluten development.
After the stretch and fold, allow the dough to rest for the remainder of the bulk fermentation (8-12 hours) or until doubled in size.
Shape & Refrigerate
The dough can be shaped and refrigerated overnight OR the dough can be refrigerated for up to 24 hours and shaped when ready to use.
When ready to shape the dough, butter, AND oil the baking pan to ensure the rolls do not stick.
Using a food scale, divide the dough into 9 equal portions (weighing between 80-85 grams each).
Shape each dough piece into a ball, starting by pinching the seams together into the center.
Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.
Place each roll into the baking pan, cover with plastic wrap, and place into the refrigerator overnight.
Second Rise & Bake
The following morning remove the dough from the refrigerator and allow it to rise in a warm spot (this can take 3-5 hours depending on the temperature). Mine took 4 hours at 70 degrees F.
The rolls are ready once they fill the pan completely.
Once ready to bake, preheat the oven to 375 degrees F and make the egg wash.
Brush the rolls with the egg wash and bake for 20-25 minutes or until golden brown. Check the rolls at 20 minutes.
Upon removing the rolls from the oven, brush with melted butter.
Storage
These rolls are best enjoyed on the day they are baked. Store any leftover rolls in an airtight container at room temperature for 2-3 days.
Notes
Baker's schedule: make the sweet stiff starter the evening before the dough is mixed. Mix the dough the following morning and allow it to rise for 8-12 hours. Shape & place it in the refrigerator overnight. Allow the rolls to rise for 3-5 hours the following morning and bake.Fermentation temperatures: Enriched dough tends to rise slower due to the additions of butter, milk & eggs. The dough does well in a warmer temperature. My dough took 7 hours to rise around 72-74 degrees F.Stand mixer: if using a stand mixer, all the ingredients can be mixed at once.