Soft Sourdough Dinner Rolls Recipe
After initial failures, this structured system leverages bread flour and a specific folding rhythm to create a repeatable sourdough dinner roll with a pillowy, soft crumb and complex, tangy profile.
Equipment
- Digital Scale
- Straight-sided transparent container
- Bench scraper
- Glass baking dish (9x13 inch)
- Tea towel
Ingredients
Starter/Dough Ingredients
- 1 tablespoon sourdough starter
- 1/3 cup all-purpose flour plus 1 tablespoon
- 3.5 tablespoons water (3 1/2 tablespoons)
- 2 tablespoons butter
- 1 cup milk
- 3 tablespoons sugar (or 2 tablespoons of honey)
- 1 teaspoon salt
- 1/2 cup active sourdough starter
- 3 cups bread flour plus 2 tablespoons
Finishing Ingredient
- 1 tablespoon melted butter for brushing the top of the rolls after baking
Instructions
Schedule & Preparation (Night Before / Morning Of)
- 8 PM Feed Starter: Allow 12 hours for the starter to peak, ensuring it is bubbly and thick, smelling sweet rather than harshly acidic.
- 7:30 AM Melt Butter: Melt the 2 tablespoons of butter required for the dough base and allow the liquid base (including milk) to cool completely before mixing.
- 8 AM Mix the Dough: Combine all dough ingredients, ensuring no dry flour clumps remain.
- 9 AM Folds: Allow 1 hour rest after mixing (autolyse phase) before starting the first set of stretch and folds.
Bulk Fermentation and Folding
- Set 1 (9 AM): Reach under the side of the dough, pull it upward until you feel resistance, and fold it over the center. Rotate the bowl and repeat this process four times.
- Set 2 (9:30 AM): Perform the same pulling and folding motion. You may hear small air bubbles beginning to pop.
- Set 3 (10 AM): This final set should require more effort. Fold the dough over itself and tuck the edges under to create a smooth surface. The dough should feel tight and bouncy.
- Rest Period: After the final fold, let the dough rest undisturbed for about two hours, monitoring closely until it has risen by exactly 50% of its original volume.
Shaping and Final Proof
- 12 PM Shape: Turn the dough out onto a lightly floured surface. Divide into 12 equal pieces, targeting approximately 65 grams each using a scale for precision.
- Shape each piece into a ball by gathering the sides of the dough toward the center and pinching them together to form a pouch.
- Flip the dough piece over so the seam rests against the work surface. Cup your hand over the dough and move it in a tight circular motion to create a smooth, taut skin on the top of the roll.
- Arrange the shaped rolls in a lightly greased glass baking dish (e.g., 9x13 inch).
- Cover the dish with a tea towel and let the rolls rise in a warm spot for 3 to 4 hours (until 4 PM based on the schedule), allowing them to finish expanding slowly.
Baking Protocol
- Preheat the oven to 375°F (190°C) approximately 20 minutes before the final proofing time is complete.
- Bake for 25 to 30 minutes until the tops are a deep golden brown. Check the internal temperature; it should register 190°F (88°C) to ensure the center is fully set.
- Immediately upon removing the pan from the oven, brush the hot tops with the reserved 1 tablespoon of melted butter.
- For an extra-soft crust, cover the rolls with a clean kitchen towel for five minutes immediately after buttering.
Notes
The primary key to success is using a fed, active starter, not sourdough discard. If your kitchen is cold (below 70°F), place the dough in the oven with only the light turned on to maintain a consistent temperature during the bulk rise. For variation, finely mince two tablespoons of fresh rosemary and incorporate it during the final shaping phase, then sprinkle the tops with flaky sea salt before baking. Rolls can be cold-proofed in the refrigerator for up to 15 hours after shaping; allow two hours at room temperature to finish the rise before baking.
Nutrition
Calories: 163kcalCarbohydrates: 29gProtein: 5gFat: 3g
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