Sourdough Dinner Rolls

It’s almost time for that Thanksgiving feast! Have your planned your menu yet?

I’m still working on mine, but some homemade rolls are always on the list and these sourdough rolls will be perfect. They aren’t really hard to make. They do take time to rise and proof before you bake them, so keep that in mind. I make mine the day before then heat them in the oven. You can also do part the night before and the rest in the morning, putting them in the oven just before serving to cook.

Either way, they are delicious and your family will love them.

Making the Dough

Mixing up the dough is probably the hardest part of this recipe, and it’s not hard at all. If you store your sourdough starter in the refrigerator, take it out a couple days before. Make sure it’s been “fed” recently.

Mix the yeast with 1/8 cup warm water and a pinch of sugar. Let it sit until you can see that it’s activated. It will bubble a little when it is.

Next, in a large bowl, mix the sourdough starter, 1 cup of flour and 1-1/2 cups lukewarm water with the yeast mixture.

Let it sit for about 30 minutes. It bubble a little letting you know it’s alive and ready to mix.

Now, add the milk, remaining water, salt and sugar. Stir to mix the ingredients together.

Add the remaining flour, 1 cup at a time, until you have a soft, but not sticky dough.

Turn it out onto a floured board and knead it for about 10 minutes. You can also use the bread hook on a Kitchen Aid mixer and let it do the work for about five minutes.

Place the dough into a lightly oiled bowl, then turn it so the oil is on the top.

Cover and let it rise until doubled in bulk, about 3 hours.

Making the Sourdough Rolls

After the dough is risen, remove it from the bowl. Cut it into eight to ten pieces.

Roll them into balls, then set them on a parchment lined baking sheet.

Cover and allow to rise again, one to two hours.

Preheat the oven to 350 degrees. Rustic bread is typically baked at a higher temperature, but because these are smaller, a lower temperature will make sure they are baked all the way through without burning the outside.

Cover lightly with foil and bake for about 15 minutes.

Remove foil and bake for another 15-20 minutes. The tops will be browned and the roll will have a hollow sound when you tap on it.

Remove then from the oven and allow them to cool before serving, or put them in a plastic bag and refrigerate until ready to use.

Serve warm with butter.

© Copyright 2023 The Lazy Gastronome

5 from 4 votes

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Sourdough Dinner Rolls

Rustic rolls that are easy to make and taste amazing!

Course: bread, Side Dish

Cuisine: American, Thanksgiving

Keyword: bread, sourdough

Servings: 12 Rolls

Author: HelenFern

Ingredients

• 1 pkg baking yeast
• 2-1/8 cup warm water
• 1/2 cup milk
• 2 teaspoons fine sea salt
• 1/4 teaspoon sugar
• 4 to 5 cups flour - plus more to flour the board for kneading

Instructions

1. Mix the yeast with 1/8 cup warm water and a pinch of sugar. Let it sit until you can see that it's activated. It will bubble a little when it is. 

2. Next, in a large bowl, mix the starter, 1 cup of flour and 1-1/2 cups lukewarm water with the yeast mixture.

3. Let it sit for about 30 minutes. It bubble a little letting you know it's alive and ready to mix.

4. Now, add the milk, remaining water, salt and sugar. Stir to mix the ingredients together.

5. Add the remaining flour, 1 cup at a time, until you have a soft, but not sticky dough.

6. Turn it out onto a floured board and knead it for about 10 minutes. You can also use the bread hook on a Kitchen Aid mixer and let it do the work for about five minutes.

7. Place the dough into a lightly oiled bowl, then turn it so the oil is on the top.

8. Cover and let it rise until doubled in bulk, about 3 hours. 

9. After the dough is risen, remove it from the bowl. Cut it into eight to ten pieces.

10. Roll them into balls, then set them on a parchment lined baking sheet.

11. Cover and allow to rise again, one to two hours. 

12. Preheat the oven to 350 degrees. Rustic bread is typically baked at a higher temperature, but because these are smaller, a lower temperature will make sure they are baked all the way through without burning the outside.

13. Cover lightly with foil and bake for about 15 minutes.

    Remove foil and bake for another 15-20 minutes. The tops will be browned and the roll will have a hollow sound when you tap on it.

14. Remove then from the oven and allow them to cool before serving, or put them in a plastic bag and refrigerate until ready to use.

15. Serve warm with butter.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

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