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–+ servings
Soft sourdough dinner rolls inside a white container.
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Soft Sourdough Dinner Rolls

These rolls are perfect for any occasion, offering a delightful combination of a shiny golden crust and a tender, airy interior.
Prep Time20 minutes
Cook Time30 minutes
Rise Time11 hours
Total Time11 hours 50 minutes
Course: Side Dish
Cuisine: American
Keyword: Rolls, Thanksgiving
Servings: 12 rolls
Calories: 172kcal
Author: Katie

Ingredients

For the Dough

  • ½ cup activated sourdough starter it should be active and bubbly
  • 2 tablespoon sugar
  • 1 cup milk warmed
  • ¼ cup unsalted butter melted and cooled
  • 1 ½ teaspoon salt
  • 2 ½ cup bread flour

For Shaping/Topping

  • ¼ cup all-purpose flour used for dusting and shaping
  • 1 egg used as egg wash
US Customary - Metric

Instructions

  • Mix dough ingredients. In a large mixing bowl add the milk, sugar, salt, butter, and the active sourdough starter. Using a bread whisk or whisk, stir to combine. Once the ingredients are well combined add in 1 cup of the bread flour. Stir to combine. Then add in the rest of the bread flour. Stir to combine.
    Mixing the ingredients for the dough, with flour and butter in a mixing bowl.
  • Brief rest. Once combined, allow the dough to sit covered for 30 minutes. Keep in mind the dough will be pretty sticky. This is the correct texture of the dough.
  • First stretch and fold. Wet your hands with water (to prevent the dough from sticking to your hands) and grab one section of the dough. Stretch the dough out and fold it over. Turn the bowl by ⅓ and repeat this process. Turn ⅓ and repeat. Flip the dough over so the bottom is facing the top. Cover the bowl and allow it to sit for 30 more minutes.
    The dough after mixing, starting to come together in a bowl.
  • More stretch and folds. Repeat the stretch and folds process 2 more times for a total of 3 stretch and folds sessions.
  • First rise. After the 3 stretch and folds, allow the dough to rise for 10-16 hours. Overnight is best. Keep in mind that the rise time can vary depending on the temperature of your kitchen.
    Two-step sequence of dough after proofing, first sticky and shaggy, then smooth and elastic.
  • Shape. Grease a 9x13 casserole dish with some baking spray. Using the all-purpose flour, dust your working surface and turn the dough out onto the floured surface. Separate the dough into 12 equal parts and shape them into balls. You will want to use some of the all-purpose flour to help prevent the dough from sticking to your hands.
  • Second Rise. Place the dough into the prepared baking dish. Brush the top of the rolls with some egg wash, cover, and allow to rise for 30 minutes to 1 hour in a warm place
    The dough after the first rise, showing its smooth and slightly puffy texture.
  • Bake. Preheat the oven to 375 degrees. Bake rolls at 375 degrees F for 30 minutes or until golden brown. Remove from the oven and allow to cool for 20 minutes before serving.
    Shaped dough balls in a baking dish, after the second rise.

Notes

I used white sugar for this recipe. It can be substituted for honey or brown sugar. 
Unsalted butter was used and can be substituted for salted butter or margarine. Reduce the amount of salt you use by half.
2% milk was used, you can substitute it with any milk you have on hand without any issues.

Nutrition

Calories: 172kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 335mg | Potassium: 66mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Calcium: 33mg | Iron: 0.4mg