Sourdough dinner rolls

Sourdough dinner rolls are a delightful and flavorful addition to any meal. These rolls are known for their tangy taste, soft texture, and beautifully golden crust. Made with a natural sourdough starter, they are not only delicious but also more digestible and nutritious compared to regular rolls. Here’s everything you need to know about making sourdough dinner rolls.

Ingredients

To make sourdough dinner rolls, you’ll need the following ingredients:

  • For the Starter:
    • 1/2 cup sourdough starter (fed and active)
    • 1 cup warm water
    • 1 cup all-purpose flour
  • For the Dough:
    • 3 1/2 cups all-purpose flour
    • 1/4 cup sugar
    • 1 1/2 teaspoons salt
    • 1/2 cup unsalted butter, melted and cooled
    • 1/2 cup milk, warm
    • 1 large egg
    • 1 cup sourdough starter (from above)
    • 1 teaspoon active dry yeast (optional, for a quicker rise)

Preparation

  1. Make the Starter:
    • In a medium bowl, mix together the sourdough starter, warm water, and all-purpose flour. Cover the bowl with a cloth and let it sit at room temperature for 4-8 hours, or until it becomes bubbly and active.
  2. Prepare the Dough:
    • In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
    • In a separate bowl, mix the melted butter, warm milk, and egg until well combined.
    • Add the bubbly sourdough starter to the wet ingredients and mix well.
    • Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. If using, sprinkle in the active dry yeast to help the dough rise faster.
  3. Knead the Dough:
    • Transfer the dough to a floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. You can also knead the dough in a stand mixer fitted with a dough hook.
  4. First Rise:
    • Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 3-4 hours, or until it doubles in size. If you added active dry yeast, this step may take less time.
  5. Shape the Rolls:
    • Once the dough has risen, punch it down to release any air. Divide the dough into 12-16 equal pieces, depending on the size of rolls you prefer.
    • Shape each piece into a ball and place them on a baking sheet lined with parchment paper or in a greased baking dish.
  6. Second Rise:
    • Cover the shaped rolls with a cloth and let them rise again for about 1-2 hours, or until they have doubled in size.
  7. Bake the Rolls:
    • Preheat your oven to 375°F (190°C). Once the rolls have risen, brush them with melted butter.
    • Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Tips and Variations

  • Timing: If you want fresh rolls for dinner, start the dough in the morning. The timing can be adjusted based on the temperature of your kitchen and the activity of your sourdough starter.
  • Flour Types: You can experiment with different types of flour, such as whole wheat or bread flour, to give your rolls different textures and flavors.
  • Add-Ins: Enhance the flavor of your rolls by adding herbs, cheese, or garlic to the dough before shaping the rolls.
  • Storage: Store any leftover rolls in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage and reheated in the oven.

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