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Soft Sourdough Dinner Rolls with Golden Crust
- Total Time: 512 minutes
- Yield: 12–16 rolls 1x
- Diet: General
Description
These Soft Sourdough Dinner Rolls offer a beautifully airy texture and an irresistible golden finish, perfect for weeknight family dinners. They are surprisingly easy to make and freeze well for convenient meal prep.
Ingredients
- 2.5 cups (300g) All-Purpose Flour, unbleached for a softer crumb
- 1 cup (240g) Unfed Sourdough Starter, or fed starter (watch rise times closely)
- 0.5 cup (120ml) Warm Water (105-115°F / 40-46°C)
- 1 teaspoon (5g) Salt, reduce by 0.25 teaspoon if using salted butter
- 2 tablespoons (25g) Granulated Sugar or Honey, maple syrup also works well
- 0.25 cup (57g) Unsalted Butter, melted (use vegan butter for dairy-free)
- 0.5 cup (120ml) Milk, any plant-based milk for dairy-free
- 1 Large Egg, for egg wash
Instructions
- Combine Wet Ingredients: In a large mixing bowl, whisk together the warm water, sourdough starter, sugar or honey, melted butter, and milk for about 30 seconds, ensuring the mixture is well blended.
- Add Dry Ingredients: Gradually add the flour and salt to the wet mixture, mixing with a wooden spoon for 1-2 minutes until a shaggy dough forms. If it looks too dry, splash in 1-2 tablespoons more milk.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough transforms into a smooth, elastic ball that’s tacky but not sticky to the touch.
- First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and let it rise at room temperature (around 70-75°F / 21-24°C) for 4-6 hours until it doubles in size and looks visibly bubbly and airy.
- Shape the Rolls: Gently punch down the risen dough to release air. Divide it evenly into 12-16 pieces (roughly 60-70g each is ideal), and shape each piece into a smooth, tight ball.
- Second Rise (Proofing): Arrange the shaped rolls in a greased 9×13-inch baking dish, leaving a little space between each. Cover loosely and let rise for another 2-3 hours at room temperature, until they are visibly puffy and feel soft to the touch.
- Preheat Oven & Egg Wash: Preheat your oven to 375°F (190°C). Whisk one egg with a tablespoon of water for an egg wash. Gently brush the tops of the proofed rolls to prepare for that golden crust.
- Bake: Bake for 20-25 minutes, or until these rolls are golden brown on top and cooked through (an instant-read thermometer should show an internal temperature of around 200°F (93°C)).
- Cool: Let the freshly baked rolls cool in the baking dish for 5-10 minutes, allowing them to set. Then, transfer them to a wire rack to cool completely before serving, ensuring the crust doesn’t get soggy.
Notes
The recipe includes options for whole wheat flour, dairy-free alternatives (plant-based milk, vegan butter), and a yeast-based version if sourdough starter is unavailable. Rolls can be refrigerated overnight after the second rise for meal prep. Consider adding flaky sea salt or chopped rosemary/thyme before baking for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150 calories
- Sugar: 2 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 12 mg
Keywords: sourdough, dinner rolls, easy bread, comfort food, meal prep, golden crust, homemade, baking, weeknight
