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Light and fluffy Sourdough Rolls are ready in just a few hours and are perfect for a holiday meal or just a weeknight meal at home.

I’m almost done with my sourdough series for the year! I was really on a roll with making something with my sourdough starter until summer hit and with the heat I started taking my starter out only every 2-3 weeks.

Then when school started back up this year it was so crazy that I forgot about poor Virgil Flours until it had been 6 or 7 weeks since I used him last. When I pulled him out of the refrigerator I was afraid he was a goner.

The top of the starter was hard and underneath didn’t look too great either. However, I decided to give him a few feeds and see if I could get him going again. Luckily he perked right up with the second feed and was ready to bake!

Since the holidays are coming up I wanted to work on making rolls. I already made one version of sourdough rolls but the texture of these is different. They are soft and easy to pull apart.

Ingredients:

flour
sugar
salt
instant yeast
sourdough discard
milk
egg
butter

In a large bowl combine the flour, salt, sugar, and yeast. Mix to combine.
Add in the milk, butter, egg, and sourdough discard. Mix until the dough forms. This will take a few minutes.
Knead the dough for 6-10 minutes. At this point it should be smooth and tacky.
Cover the dough and let rise for 1 hour or until it doubles.
Punch the dough down and divide into 9 pieces. Shape each piece into a tight ball. To do this fold each piece over itself until it is tight then pinch all the ends together in the center and place pinched side down.
Let them rise again for another hour.
Preheat the oven to 350 degrees. Brush each roll with melted butter and sprinkle with salt if desired.
Bake for 20-25 minutes or until golden brown.

These rolls are fairly easy to make in the realm of sourdough baking. Because they use both the sourdough starter and traditional yeast they rise quickly and a lot. This is what gives them their fluffy texture.

I was able to mix them up right after work one day and let them rise. Then an hour later I rolled them into balls. Finally a half hour before dinner I popped them into the oven and they were ready when dinner was.

I don’t have a lot of time after work. Can I make the dough ahead of time?

Yes you can. What you need to do is make the dough and let it do it’s first rise the night before. Then shape the dough into balls and place in the refrigerator over night. About 2 hours before you want to bake the rolls take them out of the refrigerator and place them somewhere warm. Let them come to room temperature and rise a bit. Bake as directed.

Do I need to feed my starter before making this recipe?

That depends on your starter. In my case mine was looking rough so I did a feed before using it. Whenever I’m using my starter weekly I can usually just pull it out of the refrigerator and let it come to room temperature and use the discard. So if you pull it out and it’s bubbly or you leave it out and it looks active you don’t have to feed it, especially since you will be using yeast in this recipe as well.

Should I knead by hand or with a stand mixer?

That’s your choice. If you knead with a mixer then your kneading times will be on the lower end. If you knead by hand they will be on the higher end. I prefer to knead by hand but do whatever you are comfortable with.

I chose to brush the tops with butter and then sprinkle them with both salt and garlic powder but you can just use the butter. They came out of the oven smelling amazing and I couldn’t wait to try them.

We were having soup for dinner which is the perfect meal for these rolls. They are hearty enough to stand up to dunking them in the soup but soft enough to enjoy on their own.

More Sourdough Recipes:

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