Sourdough Dinner Rolls
With Thanksgiving around the corner, it’s time to start thinking about all the yummy food you will prepare! These Sourdough Dinner Rolls are simple to mix up and rise overnight or all day. The flavor is more complex than commercially yeasted rolls.
In my memories of Thanksgiving as a child, the part of the meal I looked forward to most were the Rolls. I am a bread person. So, I am always excited to make these for our Thanksgiving feast.
If you have ever struggled making rolls, give this recipe a try. It is mostly hands off and always turns out great!
You can use freshly ground wheat, store bought whole wheat, or unbleached all purpose flour.
Your starter needs to be fed and active to achieve the fluffy texture of these rolls.
Jump to RecipeYou can make these ahead of time and freeze them until you need them. You can also double the recipe for a larger gathering.
The night before or very early the morning you want to bake them, add the water, sourdough starter, oil, sweetener, salt, and flour to the bowl of a stand mixer. This is the mixer I use: https://shareasale.com/r.cfm?b=1749377&u=3324800&m=44804&urllink=&afftrack=
Knead until smooth and silky, about 6-8 minutes.
Transfer to a lightly greased bowl, cover, and allow to rise overnight or at least 6 hours.
Divide into 8 equal parts and shape into round balls.
Place in a greased baking sheet, cover, and allow to rise a second time for 1 1/2 to 3 hours depending on temperature in the room.
Preheat oven to 375 degrees F. Bake for 30 minutes. I like to brush an egg wash on top before baking.
I hope you will give these a try! See you soon!
Sourdough Dinner Rolls
Equipment
- 1 Stand Mixer
- 1 Baking Dish
Ingredients
- 1 Cup Lukewarm Water
- 1/2 Cup Fed Sourdough Starter
- 1/4 Cup Olive Oil
- 1 Tbsp Honey, Agave, or Maple Syrup may omit
- 1 1/2 Tsp Salt
- 3 Cups Flour All purpose, Whole Wheat, or Freshly ground.
Instructions
- In the bowl of the stand mixer add all the ingredients. Add 2 1/2 cups of the flour at first and slowly add the remaining 1/2 cup until you have a dough ball that cleans the sides of the mixer bowl.
- Knead for 6-8 minutes.
- Transfer the dough to a lightly greased bowl, cover, and allow to rise overnight or at least 6 hours.
- Gently deflate the dough and divide into 8 equal portions.
- Roll out each into a smooth ball.
- Place in greased baking dish.
- Cover and allow to rise again for 1 1/2 to 3 hours.
- Preheat oven to 375 degrees F.
- Brush tops with egg wash. (optional)
- Bake for 30 minutes.
Hello! Do you think these would work with white kamut flour? By the way, I did try your no discard ancient grain sourdough starter with whole grain kamut, it’s approaching one month and I have been able to make a few batches of sandwich bread with it!! I have added a bit of yeast every time just to be sure. So thank you so much, your videos gave me the confidence I was lacking! 🙂
Yes, all purpose Kamut will work great. That’s aweomse!
Can you explain what you mean by “deflate” the dough? I’m a newbie! Thanks so much!
It means to punch the air out of the dough. You just take your fist and punch down into the dough to deflate the air out.
Thank you!!!