Sourdough Rolls : Sourdough Sundays
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Soft and fluffy homemade Sourdough rolls are made with sourdough discard and are ready in just a few hours for the best dinner rolls you’ve ever tasted!
I don’t know about you but I’m always looking for new ways to use my sourdough discard. I hate to just throw it away so I try to bake with it several times a month.
If you are looking for other sourdough discard bread recipes check out my Easy Sourdough Naan or Easy Sourdough Biscuits. But if you are looking for a sweeter sourdough recipe make sure you try my Sourdough Berry Muffins or Sourdough Cranberry Pumpkin Muffins.
Now for these dinner rolls I used both the sourdough discard and a packet of yeast. This makes for the fluffiest and softest rolls ever. Plus they have a delicious flavor you just can’t get from yeast along.
Ingredients:
- water
- sugar
- yeast
- eggs
- butter
- sourdough starter
- salt
- flour
To start the dough I combined the warm water, sugar, and yeast. It’s important to make sure that your water is not too warm. The ideal temperature you are looking for is between 110 and 120 degrees. Let that sit for a few minutes to active.
Next, I like to add in the starter and mix it into the water mixture because sometimes I find there are little pieces in my starter that are dry and mixing them in with the warm water helps to break that up. Then I mix in the eggs, butter, and salt. Do not skimp on the salt as it is needed in bread recipes.
Then I start to add in the flour. Because different sourdough starters have different hydration levels start with a smaller amount of flour and continue adding until still feels wet but it isn’t sticking to your hands anymore.
As you knead the dough it will become smoother and less sticky. While you can use a mixer to knead dough I always prefer hand kneading. There’s just something about digging into the dough with my hands that gets me excited about bread baking.
After kneading the dough goes into a bowl and is covered for an hour or until it doubles in size. Once it has doubled divide it into 12 equal pieces and shape each one into a ball. The dough will rise again for another hour.
Once they have risen I like to brush them with butter and sprinkle them with salt then pop them into the oven to bake. They take about 20 minutes to bake and get golden brown. When they come out of the oven I like to give them another brush of butter.
Looking for a few dishes you can serve with these rolls? Here are some of my favorites:
- Copycat Olive Garden Chicken and Gnocchi Soup
- French Onion Soup
- Beef and Winter Vegetable Lasagna
- Garden Vegetable Lasagna
- Slow Cooker Pasta Bolognese
The rolls look amazing when they come out of the oven. They get golden brown and have a little bit of crunch on the outside but are so soft on the inside. I like to slather mine with butter and the salt on top gives it just a bit more flavor.
Pro Tips and Substitutions:
- Instead of butter you can brush the rolls with a combination of 1 beaten egg and 1 tablespoon of water.
- If you are looking to make garlic rolls simply add in 4 minced garlic cloves when you add in the eggs and instead of salt sprinkle the tops with garlic salt or garlic powder.
- You can use either sourdough discard or an active sourdough starter in this recipe.
If you’ve tried my Sourdough Rolls or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Sourdough Rolls : Sourdough Sundays
Ingredients
- 1/2 c. warm water
- 1 Tablespoon sugar
- 1 package yeast 2 1/4 teaspoons
- 1 c. sourdough starter
- 2 large eggs
- 3 Tablespoons butter melted
- 1 teaspoon salt
- 3-4 cups all-purpose flour
- 1 Tablespoon melted butter
- 1 Tablespoon coarse salt optional
Instructions
- In a large bowl combine the warm water and sugar.
- Sprinkle the yeast on top of the water and allow it to sit for 2-3 minutes.
- Add the sourdough starter and mix gently until combined.
- Stir in the eggs, butter, and salt.
- Add 3 cups of flour and mix until combined. Add additional flour 1/4 cup at a time until the dough is still wet but no longer sticky.
- Turn the dough onto a floured surface and knead for 5-10 minutes or until the dough is smooth and is no longer sticky at all.
- Place the dough in a greased bowl and cover. Put in a warm place for 1 hour or until it has almost doubled in size.
- Once doubled divide the dough into 12 pieces. Roll each piece into a smooth ball and place in a greased 9 x 13 baking dish.
- Cover the pan and allow the dough to rise for 1 hour.
- Preheat the oven to 375 degrees.
- Brush the rolls with melted butter and sprinkle with salt if desired.
- Bake for 20 minutes.
Notes