If you’re looking for a warm, fluffy, and irresistibly flavorful bread to elevate your meals, this Sourdough Dinner Rolls Recipe will quickly become one of your kitchen favorites. These rolls have a perfect balance of soft crumb and slight tanginess from the sourdough discard, making them wonderfully tender and delightfully aromatic. Whether you’re serving them alongside a hearty stew or just enjoying them fresh from the oven with a pat of butter, these rolls bring comfort and joy in every bite.
Ingredients You’ll Need
Simple, wholesome, and utterly essential, each ingredient in this Sourdough Dinner Rolls Recipe plays a key role in building that perfect texture and flavor. You won’t need anything fancy to create these delightful rolls, just a handful of pantry staples that work together beautifully.
- Warm milk: Helps activate the yeast and creates a soft crumb with a subtle richness.
- Sourdough discard: Adds a lovely tang and depth that elevates the flavor beyond traditional rolls.
- Vegetable oil: Keeps the rolls tender and moist without overpowering the taste.
- Granulated sugar: Feeds the sourdough and provides a hint of sweetness that balances the tang.
- Salt: Enhances all the flavors and controls yeast fermentation for perfect rise.
- Large egg: Adds structure and richness to the dough for that soft, pillowy texture.
- All-purpose flour: The foundation of the dough, spooned and leveled for accuracy to ensure consistent results.
How to Make Sourdough Dinner Rolls Recipe
Step 1: Combine Wet Ingredients
Begin by mixing together the warm milk, sourdough discard, vegetable oil, sugar, salt, and egg in your stand mixer bowl. This blend of wet ingredients forms a flavorful and slightly tangy base that gently nurtures the dough’s rise. The warmth of the milk is key here – just enough to activate but not cook the yeast.
Step 2: Add Flour and Knead
Slowly add in the all-purpose flour and switch to the dough hook attachment. Knead for about 5 to 6 minutes until the dough loses its sticky feeling and becomes smooth. This step develops the gluten network, ensuring a soft yet sturdy roll that rises beautifully and holds its shape.
Step 3: First Rise
Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm spot for 6 to 8 hours. This slow fermentation is the secret to that unique sourdough flavor and an airy crumb. Patience here really pays off in taste and texture.
Step 4: Prepare Baking Dish
While the dough is finishing its first rise, grease a 9×13-inch baking dish and line it with parchment paper. This prevents sticking and helps the rolls maintain a lovely soft crust as they bake.
Step 5: Shape the Rolls
Once the dough has doubled in size, punch it down gently to release excess air. Then, shape it into 15 equal-sized balls. Handling the dough with care keeps the texture light and fluffy once baked.
Step 6: Second Rise
Arrange the dough balls evenly in the prepared dish. Cover again and let rise for another 1 to 2 hours until the rolls puff up noticeably. This final rise helps create those irresistible soft peaks and perfect oven spring.
Step 7: Bake and Finish
Preheat your oven to 350°F. Bake the rolls for 20 to 25 minutes until golden and inviting. The smell alone will have you eagerly waiting! Right out of the oven, brush the tops with melted butter for an extra layer of flavor and that beautiful glossy finish.
How to Serve Sourdough Dinner Rolls Recipe
Garnishes
A simple brush of melted butter is classic, but for an extra touch, sprinkle freshly chopped herbs like rosemary or thyme on top right after baking. You can also roll the warm tops in garlic butter for a punch of savory goodness any guest will adore.
Side Dishes
These sourdough rolls are incredible alongside soups, stews, and hearty salads. Think creamy tomato bisque, classic roasted chicken, or even a winter vegetable stew. Their subtly tangy flavor complements rich, savory dishes and adds a satisfying contrast to fresh greens.
Creative Ways to Present
For a special occasion, serve the rolls nestled in a rustic basket lined with a soft linen napkin. You can also slice them in half and use them for mini sandwiches with fillings like honey glazed ham and cheddar or roasted veggies and goat cheese. These versatile rolls are a fantastic canvas for culinary creativity.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, keep leftover rolls in an airtight container at room temperature for up to 2 days. This keeps them soft and fresh enough to enjoy as if they just came out of the oven.
Freezing
To extend their lifespan, freeze leftover rolls by wrapping them tightly in plastic wrap and then a layer of aluminum foil. Frozen rolls keep beautifully for up to 3 months and thaw quickly at room temperature or gently warmed in the oven.
Reheating
Reheat rolls by wrapping them in foil and warming in a 300°F oven for 10-15 minutes. This method refreshes their soft texture and melts any butter inside, making them taste just freshly baked again.
FAQs
Can I use a sourdough starter instead of discard?
Absolutely! If you don’t have sourdough discard, you can substitute with an active sourdough starter. Just make sure it’s well-fed and bubbly for the best rise and flavor.
How do I know if the dough has risen enough?
The dough should roughly double in size and look visibly puffed and airy. A good test is to gently press a finger into the dough; if the indentation slowly springs back, it’s ready for the next step.
Can I make these rolls without a stand mixer?
Yes, you can knead the dough by hand on a floured surface. It will just take a bit more elbow grease and a little longer to develop the gluten properly.
Why do the rolls have a slight tangy flavor?
The tanginess comes from the sourdough discard, which adds mild acidity and complex flavor that sets these rolls apart from regular dinner rolls.
Can I add herbs or cheese to the dough?
Definitely! Fresh or dried herbs and grated cheese can be folded into the dough before the first rise to add delicious variations that personalize your rolls even more.
Final Thoughts
Once you try this Sourdough Dinner Rolls Recipe, it’s hard to go back to store-bought. The magic of baking your own tangy, soft rolls fills your home with warmth and makes every meal feel special. So grab your ingredients and get ready to enjoy the comforting pleasure of homemade bread that truly delights every time.
Print
Sourdough Dinner Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 7 hours 5 minutes (includes rising time)
- Yield: 15 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These soft and fluffy sourdough dinner rolls are perfect for any meal, featuring a tender crumb and a light, tangy flavor from the sourdough discard. Ideal for baking in a 9×13 inch dish, they make a delightful addition to your dinner table.
Ingredients
Wet Ingredients
- 1 ¼ cups warm milk (not hot)
- ⅓ cup sourdough discard
- ¼ cup vegetable oil
- 1 large egg
Dry Ingredients
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- 4 ¼ cups all-purpose flour (spooned and levelled)
Instructions
- Combine Wet Ingredients: In a stand mixer bowl, mix together the warm milk, sourdough discard, vegetable oil, granulated sugar, salt, and egg until well combined.
- Knead the Dough: Add the all-purpose flour and knead with the dough hook attachment for 5-6 minutes until the dough is no longer sticky and forms a smooth ball.
- First Rise: Cover the bowl and let the dough rise in a warm place for 6-8 hours until it has noticeably expanded.
- Prepare Baking Dish: Grease and line a 9×13 inch baking dish with parchment paper to prevent sticking.
- Shape the Rolls: Punch down the risen dough and divide it into 15 equal portions. Roll each portion into a smooth ball.
- Second Rise: Arrange the dough balls evenly in the prepared baking dish. Cover and let them rise again for 1-2 hours until puffed and nearly doubled in size.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown and cooked through.
- Finish and Serve: Remove rolls from the oven and brush the top generously with melted butter for a soft, flavorful crust. Serve warm.
Notes
- Ensure the milk is warm but not hot to preserve yeast activity.
- Using sourdough discard gives the rolls a subtle tang without requiring active sourdough starter maintenance.
- You can substitute vegetable oil with melted butter or olive oil for a richer flavor.
- Allowing the dough to rise slowly for 6-8 hours develops better flavor and texture.
- For softer rolls, cover the baking dish with a damp towel during the second rise to prevent drying out.
- Store leftover rolls in an airtight container to maintain freshness, or freeze for up to one month.
