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
Scale
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.
