These dinner rolls may look a little familiar to some of you as this recipe is similar to my holiday roll recipe. This recipe is a sourdough adaptation of my original recipe. I had never thought to convert these to sourdough until a customer asked if I could make a sourdough dinner roll and I thought, there’s no reason I can’t modify my recipe to make it sourdough. So here we are!
These are fairly easy to make if you have a sourdough starter. If you don’t, check my other recipe here and those taste pretty good too. If I was being honest though, these are better than the original. I may even begin making these at holidays instead of the base recipe.
Sourdough Dinner Rolls
Make these one time and from then on you will be known as the person who made the best rolls ever.
Ingredients
- Dough
- 7.5 cups (900 grams) of All-Purpose Flour
- 2 cups (480 grams) of Milk
- 1 & 1/2 stick (170 grams) of Softened Unsalted Butter
- 1/2 cup (100 grams) of Granulated Sugar
- 1 cup (200 grams) of Sourdough Discard
- 1 & 1/2 tablespoon (18 grams) of Salt
- 3 Eggs (150 grams) at Room Temperature
- 2 tablespoon (28 grams) of Melted Butter
- Flakey Salt
Toppings
Directions
- Mix together the flour, salt, and sugar in a large bowl. In a separate container warm the milk to between 80F to 95F and then stir in the sourdough discard.
- Add in the eggs to the sourdough discard and milk and stir until combined. Add this mixture to the flour mixture and knead the dough until a ball starts to form.
- Add in the butter and knead the dough for 5 minutes until the butter is incorporated into the dough. A stand mixer can be used for this step as well. Let the dough rest for 10 minutes in the bowl.
- Sprinkle some flour onto a work surface and knead the dough on the surface for a few minutes. Shape the dough into a ball by pulling the dough across the work surface. Place back into a bowl and let rest for 2 to 3 hours.
- Optionally, you can let the dough rest for up to a day in the fridge. This adds some extra flavor to the rolls. Just make sure to let it warm up for 1 to 2 hours before the next step.
- Once the dough has rested, take it out of the bowl and divide into 24 pieces all about 70 grams. I normally just eye ball 24 pieces by dividing the dough chunks until I get to 24. Form them into tight balls and place on a grease lined baking sheet and cover. Let rest for another 1 to 2 hours.
- Preheat the oven to 400F. Once warmed placed the buns in the oven uncovered for about 18 to 24 minutes. They should be golden brown on top and have an internal temperature of 202F.
- Optionally, you may melt 2 tablespoons of butter and brush it on top of the buns and sprinkle a little bit of salt on top.
- Enjoy them warm and with friend and family!
Nutrition
Per Serving:
225 calories;
6g fat;
36g carbohydrates;
5g protein;
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