Sourdough dinner rolls are soft, fluffy, and buttery with the signature sourdough tang. They are really easy to make and the perfect accompaniment to any meal.
What is more from-scratch than soft, buttery, homemade sourdough rolls made without commercial yeast?
While sourdough seems more complicated, I assure you that it is simple. The only hard part is waiting patiently for the captured natural yeasts to do their work: fermenting the grains and naturally rising the bread.
Oh – and remembering to start them the day before. Now that I’m used to making recipes like this, it really has made my life simpler and less complicated.
I can whip up the dough after the kids go to bed, and we will have rolls ready to bake for dinner the next day.
These sourdough dinner rolls are out of this world. Super soft and fluffy, with the most delicious crust.
Benefits Of Sourdough
As I previously mentioned, sourdough is the process of fermenting grains, allowing the natural yeasts to raise the bread and break down the naturally occurring phytic acid in the grains.
This phytic acid breakdown increases some nutrients, like folate, and also makes other nutrients more bio-available.
Fermenting grains also helps increase the digestibility and can even lower the amount of gluten present (source).
Some people that have gluten sensitivities (not celiac disease) may be able to tolerate long-fermented (24 hours) wheat products.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tips For Making Sourdough Dinner Rolls:
- The starter must be fed, active, and nice and bubbly to use in this recipe.
- Use melted, but slightly cooled butter. You don’t want to accidentally burn your starter. Same goes for the water: it should be warm, but not hot.
- Organic cane sugar, honey, or coconut sugar will work. Honey will leave you with a stickier dough, though.
- I like to grind my own grains using a Nutrimill. It is easy and much more cost-efficient doing it this way.
- Don’t over-knead or under-knead your bread. Knead for 5 minutes in the stand mixer or 10 minutes by hand. You should be able to take a small piece of dough and pull it apart, creating a window that you can see through.
Tools you will Need:
Grain mill – like this one (optional)
Stand Mixer (optional, but it does make the process much easier).
9×9 or 9×13 baking dish. Baking it in a 9×9 baking dish gives you more of pull apart sourdough rolls.
Measuring cups and spoons
Tea towel
How To Make Sourdough Rolls:
In a stand mixer bowl, add ingredients.
Place the bread hook on the stand mixer and place mixing bowl in the correct position.
Knead on medium for 10-15 minutes until the dough becomes elastic and smooth. It should pass the windowpane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.
If you do not have a stand mixer, you can knead it by hand on a lightly floured surface for ten minutes.
Place in a greased bowl and cover with a towel.
Allow to rise overnight (8-24 hours). You want to be careful not to over-ferment. If they start to look like they are, you can place the in the fridge for a few hours.
The next day, divide the dough into eight equal parts and put in a greased 9×13 or 8×8 baking dish. Use a 8×8 if you want more pull apart type sourdough bread rolls.
Brush tops with an egg wash and allow them to rise until doubled, approximately one to two hours.
Preheat oven to 375.
Place the rolls into the oven for about 25-30 minutes, or until they start turning golden brown.
Allow to cool, and enjoy.
FAQ:
What makes sourdough bread taste sour?
The fermentation process will create the sour taste, but the intensity will be determined by the amount of time you allow your dough to ferment.
If you only allow the dough to ferment for 8 hours, you will have a much less sour result, compared to letting it ferment for 24 hours.
The maturity of your sourdough starter will also have an effect. New starters will not be quite as sour as older, more mature ones.
What is fresh sourdough starter?
Fresh sourdough starter is a starter that has been fed, allowed time to reach optimal activity, and is ready to use in a recipe. Usually, a sourdough starter that is already at room temperature is ready to use about 4 hours after it has been fed.
Is sourdough bread better for you?
Yes. Not only is it easier for your body to digest, but it also has more bio-available nutrients and lower glycemic index making it a healthier choice.
Is sourdough bread better than yeast bread?
This is totally based on opinion. Personally, I love sourdough bread much more than yeast bread because sourdough has a more complex flavor that just cannot be found in yeast bread.
How is sourdough bread different from other breads?
It uses wild yeast that have been captured in the surrounding environment. This wild yeast help break down the grains and give it amore tangy sour taste.
Find More From-Scratch Farmhouse Favorites:
- Sourdough Blueberry Cobbler
- How to Make Whole Wheat Sourdough Bread
- Sourdough French Toast From Scratch
- Best Chicken Pot Pie Recipe With Sourdough Biscuits
- Sourdough Cinnamon Rolls With Cream Cheese Topping
If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @farmhouseonboone.
Sourdough Dinner Rolls
Perfectly soft, fluffy, and buttery sourdough rolls.
Ingredients
- 1/2 cup fresh sourdough starter
- 1/4 cup sugar
- 3/4 cup warm water
- 1/4 cup melted butter
- 1/2 tsp sea salt
- 2-2 1/2 cups all-purpose flour (just enough until it is coming together)
- Egg (for egg wash)
Instructions
- In a stand mixer bowl, add ingredients.
- Knead on medium speed for 10-15 minutes using the dough hook, until the dough becomes smooth, stretchy, and can pass the windowpane test.
- Place in a greased bowl and cover with a towel.
- Allow to rise overnight (8-24 hours).
- The next day, divide the dough into eight equal parts and put in a greased 9×13 or 8x8 dish. Allow it to rise until doubled, approximately one to two hours.
- Preheat oven to 375
- Brush top with egg wash (optional, but will give it that lovely golden color).
- Place the rolls into the oven for about 25-30 minutes, or until they start turning golden brown.
- Top with melted butter if desired.
- Allow to cool, and enjoy.
Notes
If you do not have a stand mixer, you can make this recipe by hand. Make sure to knead by hand for 10 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 386Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 194mgCarbohydrates: 72gFiber: 3gSugar: 6gProtein: 9g
Sourdough Dinner Rolls
Perfectly soft, fluffy, and buttery sourdough rolls.
Ingredients
- 1/2 cup fresh sourdough starter
- 1/4 cup sugar
- 3/4 cup warm water
- 1/4 cup melted butter
- 1/2 tsp sea salt
- 2-2 1/2 cups all-purpose flour (just enough until it is coming together)
- Egg (for egg wash)
Instructions
- In a stand mixer bowl, add ingredients.
- Knead on medium speed for 10-15 minutes using the dough hook, until the dough becomes smooth, stretchy, and can pass the windowpane test.
- Place in a greased bowl and cover with a towel.
- Allow to rise overnight (8-24 hours).
- The next day, divide the dough into eight equal parts and put in a greased 9×13 or 8x8 dish. Allow it to rise until doubled, approximately one to two hours.
- Preheat oven to 375
- Brush top with egg wash (optional, but will give it that lovely golden color).
- Place the rolls into the oven for about 25-30 minutes, or until they start turning golden brown.
- Top with melted butter if desired.
- Allow to cool, and enjoy.
Notes
If you do not have a stand mixer, you can make this recipe by hand. Make sure to knead by hand for 10 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 386Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 194mgCarbohydrates: 72gFiber: 3gSugar: 6gProtein: 9g
Post and recipe were updated October 2022.
Jane Little says
I would love to have your sourdough
starter. Do you have a written recipe? This would help me get
started. Then I can try your recipes.
Thank you so much!
Layean says
To rise overnight in the fridge?
Ann-Marie says
You just leave them on the counter to rise covered loosely with plastic wrap or beeswax wrap!
Dianna says
Hi! I’m making sourdough for the first time and loving it. I’ve made tortillas and crackers and pancakes with all my discard starter already. So very cool.
I am wanting to make a sourdough loaf. I couldn’t find a recipe for that on your website. Can I use this recipe and just form it into a large ball and bake it? If so, how long do I bake it for? Thanks so much!
DIanna
Lisa says
I have a bread recipe here: https://www.farmhouseonboone.com/how-to-make-whole-wheat-sourdough-bread So glad you’re loving the recipes!
Roxy Burns says
Do I have to alter the recipe to use whole wheat flour?
Lisa says
Nope! You can sub that. You may need a touch less flour, but just watch for the dough pulling away from the sides of the bowl.
Kathryn says
Do you let them sit overnight in the fridge or on the counter?
Do these reheat well if I wanted to make them 2 days in advance?
Kelly says
Have you ever frozen some after the first rise? Thought this would be helpful if you wanted a large or small amount to bake.
Rhonda says
Hi Lisa, I am also wondering if these can be frozen after the first rise or can they be frozen after baking? Thank you for all your great recipes.
Lisa says
I have not tried this, but I think it would work. I need to try that and update!
Roy says
Freezing sourdough before rising will kill the yeast and it will not rise.. You can freeze after baking, but freezing before it rises will ruin it and it will not rise. I know from experience.
As far as letting it rise the final time and then freezing it, I don’t know. Would like to hear if you try it.
Kate says
You can buy yeasted rolls that are frozen. You take them out of freezer to thaw and double. Don’t try to thaw on counters like quarts. They take forever to thaw. I guess you can put a thick towel under the pan so the cold doesn’t transfer.
Rachel says
Thank you for this comment! I plan to remove mine from the freezer Thursday morning of Thanksgiving and hope the tie. Any other pointers?
Leah says
Will you let us know how they turned out? I’m very curious
Ali says
Do you think these would work without the sugar? Love the way they turned out and would like to use as mini sandwich buns but find them a bit sweet.
Lisa says
Yes, you can omit!
Barbara-Anne says
Hey, I made this and my dough was dry on the top in the morning. Same happens when I make your English Muffins and Tortillas. I’m not in a dry area also. What’s going on? Thanks!
Becky says
Mine did that as well! I’m curious also. Thanks!
Lisa says
Try covering it with plastic wrap or a beeswax wrap. That happens when too much air gets in.
Linda says
My dough was dry on top in the morning. When I looked at the pictures you provided yours did not look dry at all. Should I have put it in the refrigerator to let it rise? Thank you.
Lisa says
I had mine sitting at room temperature. Maybe try covering it with plastic wrap, so its airtight.
Alexandra says
I’m a little confused about the amount of flour. It says, 2-2 1/2 cups all-purpose flour. Is it 2-2 1/2 cups or 2 1/2 cups?
Thanks
Virgilia says
Hi there,
I think it means it can take anywhere from 2 to 2 and a half cups. Depending on the flour and other variables. Hope that helps 😉
andrea says
that line between the 2 and 2 1/2 could mean (or)
Virgilia says
Have you ever tried using whole spelt?
Elizabeth Smith says
Virginia, I make this recipe with great results using fresh ground spelt. I’ve also used Kamut and that worked great Incase anyone wonders about that.
Christine says
Quick question- is there a reason for preheating the oven so early? Is it to get the kitchen hot to help it rise?
Kathy says
She needs to switch steps 6 and 7. No need to preheat 2 hrs before baking.
Connie says
You could check out hospice resale shops in your area for pictures for your house. They usually have good items and not too costly.
Karyn Semple says
I made these tonight and they turned out great! Sweeter than I was expecting but that’s ok. My first attempt at bread I think my started wasn’t active enough from being in the fridge and it was a brick. These rolls were nice a soft. I’m going to use my state to make this dough again except use it for cinnamon buns for breakfast tomorrow.
Ashley says
Mine did not hold their shape, any ideas what went wrong? They rose fine both times and baked well, but looked more like puddles than rolls after I separated them.
C says
Following- mine did the same. Active starter, rose overnight. Couldn’t shape them, the dough was too loose (but when mixed before proofing it was pulling away so I didn’t want to add more flour).
Morgan J Anderson says
I had the same problem! Any chance you solved the problem?
Lauren Schafer says
2 years later and I’m having the same problem! I’m wondering if the dough rose too fast due to it being too warm in my kitchen.
Heather says
I added a more flour and let it rise again after i formed the dough balls and came out perfect
andrea says
i make those dinner rolls today i used 1 cup all-porous flour and one cup whole wheat. a bit more app flour so the dough inst to sticky.
Cara says
How much should these rise overnight?
Leah says
Does the melted oil/butter go in the dough or is that just for brushing the tops when ready to bake?
Fatema says
Hi Lisa, is this made with Einkorn flour or regular wheat
Amy says
Do you stir down your starter before measuring? TIA!
Amy Vaughan says
Was the dough supposed to go in the fridge at any point?
Betsy says
These were great-thanks! I made them smaller and turned them into bbq chicken sliders with cheese. A simple recipe I thought your family might enjoy too!
Keri says
Mine didn’t quite rise and look like rolls. They were pretty flat. Do you think it was my starter not being vigorous enough? They had a great light texture and open crumb though. They tasted sour too. We enjoyed them all the same though!! I will try again. Thanks!
Sarah says
Me too! I’ve tried twice and it doesn’t really rise….. my starter is nice and bubbly so I can’t imagine the yeast is dead, and I made sure to keep it warm enough over night, but it didn’t really rise
Morgan J Anderson says
I had the same issue! Did you happen to figure it out?
Katie says
This can happen if the dough peaks in its rise and begins to deflate before you shape it or if it begins to deflate after you’ve shaped. Another option is if your dough is too wet, but since you don’t mention puddles then that’s probablynot the issue. To counteract this, either don’t let the dough rise as long before shaping or shape before you do your long ferment then pop in the oven just as soon as they have peaked. The second option is what I usually do as it takes less guess work, though it can cause large air bubbles which isn’t always the preferred texture!
Katie says
FYI, your instructions say to pre-heat the oven hours before you actually do the baking…
Ann says
Have you ever frozen the rolls once they are made? I would like to make sourdough rolls and have them ready in the freezer when I want them.
Rachel says
Did you try making and freezing them?
Roxie says
I froze some leftove rolls and they were fine when I had them the next week. Never like fresh baked though.:))
Shannon says
I’m making a batch to try that with now. No one has answered the people that have asked this so I assume no one has tried it. I’ll report back.
Gonna make a batch and freeze half take them out a
a few days later to defrost and then reheat. I’ll report back.
Genevieve says
I made the dinnerrolls but my husband does not like the sucker in them.
Can I leave the sucker out next time,
Sherry says
These were fantastic! Turned our perfect the first time I used this recipe. I, too, am curious about freezing before the final rise period. May experiment next week!
Clara says
Can I get a translation of the recipe using weight instead of measures? It seems so much easier to me to just weigh out the ingredients.
Tamara says
I’m wondering this as well!
Lisa says
You can try this. I’m working on adding weight measurements to my recipes. https://www.farmhouseonboone.com/baking-conversion-chart
Bettina says
I love the rolls nice and easy! The flavor is wonderful tho they seemed a little too sweet, Can I either omit the sugar or reduce it and if so should I up the salt? Thank you
Donna says
Where can I find sourdough starter or can you provide a recipe?
kristin says
You can find one to purchase on Calico and Twine blog. I just saw this the other day!
Juliette says
Do you need to punch down the dough at all after the overnight ferment? Also, my dough rose quite a bit. It seems too big to only make eight rolls. Thanks!
Naomi says
These are my new favorite sourdough thing! Thank you for figuring this out, Lisa! It is so hard not to eat them all right out of the oven. The recipes like this that require an overnight fermentation are easily digested by my daughter with a gluten intolerance (NOT an allergy or celiac) and it’s nice to have something everyone wants to eat.
For those asking if it should rise in the fridge, that’s up to you. Fridge will slow down the fermentation and it WOuld be similar to rising for less time. THis means they may not be as fluffy, the phytic acid will not be so broken down, etc. unless you leave them in the fridge for a longer time. The longer they go the richer and more “sour” they will be, so I aim for 24 hours in the winter as my house is about 64.
Charlotte Neufeld says
Do you make these with einkorn wheat? or conventional wheat?
Rose says
These rolls are absolutely amazing. I’ve made this recipe twice now and both times we were just blown away. Thanks, Lisa!
Sharon says
How do you make your starter. I don’t have a sourdough starter.
Cassie says
These rolls are delicious, and no fail. They come out perfectly every time. I make them at least once a week! Thank you for such a wonderful recipe.
Mary says
Thank you Lisa, for this perfect sourdough roll recipe. I have made them twice and they turned out so soft and just the right density. I froze the first batch after cooling and take out how many I need and warm them in the microwave or oven. I doubled the second batch and they came out great also. I plan to freeze them and have them when I need them. Thank you so much!
Rachel says
Have you tried freezing the dough?
Liz says
Hi Lisa, I saw in another video that you added an egg to these rolls. Did you form rolls immediately after or did you let the dough rest first? I added the egg and the dough was so soft and runny, very hard to work with. Please help 🙂
Katie says
I sometimes add an egg to my sourdough recipes. I just crack it into the cup I’m using to measure the liquid and pour the liquid on top since eggs serve as a liquid in the recipe. I usually use a 24 hour refrigerator ferment when I add eggs to prevent spoilage.
Ashley says
These turned out wonderfully! Thanks, from a big fan.
Amy says
Hi! These rolls are so good! The first time I made them, I only had about 8 hours for the first rise.
I am trying them for the second time, and wanted to go closer to the 24 hours. I’m at 12 hours, and the dough is starting to go down. Should I go ahead and shape the rolls, or is it okay to continue to allow more time to ferment, even though they are no longer rising, and starting to fall.
Katie says
If your dough has started to deflate, you’ve probably waited too long to shape. To counteract this, I often shape immediately after mixing the dough and then let it rise until it peaks, but hasn’t started to fall yet. I can eek out extra fermentation time this way that I can’t get with a second rise. There are starters that take longer to complete their rise cycle, though 8-12 hours is pretty standard. I believe you can train your starter to go longer between feedings so that you can get those longer ferments by waiting the desired amount of time between feedings. I am currently feeding mine at 24 hour intervals, hoping to get it to hold out longer in the rise process, but haven’t baked with it since I began the experiment so I’m not sure yet if I’ve been successful.
Rachel says
I just made these today and they are AMAZING! I didn’t do them overnight, but I started the dough at 11am and baked them off around 7pm and they are delicious!! I used honey instead of sugar and you would never know!
Christine says
I’ve made these rolls 3 times in the last two weeks, including for Thanksgiving. They are so easy and very delicious! I’ve doubled the recipe every time and made the rolls just a little smaller, getting getting approx 24 rolls – perfect for our family gatherings. Thank you for this recipe, Lisa!
Donna says
I made these rolls for Thanksgiving. They tasted good, but they were heavy and extremely dense. What did I do wrong? I used a stand mixer for
5 minutes, let them ferment for 10 hours.
Mallory Ware says
Best rolls EVER! They also make great cinnamon rolls 🙂
Kathryn says
Do you let them sit overnight in the fridge or on the counter? Do these reheat well if I make them 2 days in advance?
Cecilia says
So I did make some slight adjustments to the recipe during the baking. I placed mine apart so they wouldn’t touch while baking on a flat half sheet pan with parchment paper. Also, I scored the tops of the rolls with a serrated knife and steam baked them (basically a half sheet pan under the pan with the bread I poured boiling water at the start of bake, on 390 F then turned down depending on the browning of the rolls) like a rustic sourdough loaf, no brushed butter. I also proofed on the counter during the afternoon and in the fridge overnight because I didnt want it over proofed. Then took it out of the fridge in the morning, separated into 8 rolls and proofed in oven with light on for about 2 hours. Besides those adjustments, I followed the rest of the recipe. My 8 year old son, who can be a food snob (he loves food but can be very critical), said these were the best rolls he ever tasted and trumps the pretzel rolls Longhorns steakhouse serves as an appetizer!! I gifted some to our neighbor for the holidays because he doesn’t like desserts or cookies. Winning recipe!!
Maeghan says
I recently started a sourdough starter and this is the first recipe I’ve ever made with sourdough. They turned out amazing! My super picky 2 year old enjoyed them also. I especially love how simple the recipe is, and it takes hardly any time to prepare. I used half whole wheat and half all purpose. Thank you!
Danielle says
Ahh! I wish i knew this recipe existed back at Thanksgiving! I went with another yeasted rolls recipe, and while it was good, I really would have liked sourdough! Oh well, next year I know 🙂
Gloria Serio says
Do you have a recipe to make the starter.i had one but in a move, my box turned over and I lost it. Sad day for me. A lady gave it to me 3 years prior and she had moved as well.
Crystal says
Can Einkorn flour be used in these?
Cindy says
Lisa,
I love watching your videos and all of your great sourdough recipes.
I noticed on this recipe there is no sugar listed but on the YouTube video you add sugar. I hope these turn out…they probably will be just fine.
Patty Lanz says
2c of flour was fine until it sat 24 hrs.it couldn’t hold a shape so I had to add 1 more cup.after the 24 hr.rest period.im wondering if this is the receipe you had changed but I forgot to change IN My notes.it still turned out awesome.thanku for you work getting this done.and on line so we dont have to write it out.please let us know if you ever decide to take them off.so we can copy .I dont have a printer.YOU ARE THE BOMB!
Gracie says
These are so simple and delicious! I make them multiple times a week and have had great success adding dried herbs and spices, making them into sandwich rolls and buns, and even making very very small ones for mini sandwiches. Very versatile (and forgiving-I’ve swapped the melted butter for coconut oil in a pinch and they still turned out lovely)!
Rebekah Dunkel says
These roll are the best! I love their mild sourdough flavor when risen for a shorter time.
These also make great cinnamon roll dough. Do everything the same, just for the second rise, roll out and butter the dough, add a sugar/cinnamon mixture and roll up and cut rolls. Put on a parchment paper-lined cookie sheet to rise and bake. Add your favorite frosting when cooled and enjoy!
Janet says
1st rise was successful, but buns spread rather than rose during the second rise. Next time, I might try to put them in a smaller 9” square pan?
Lisa says
Sounds like they may over-fermented during the first rise. How long did the rise the first time?
Ingrid says
Hi, Lisa. I made those with 2/3 whole wheat and 1/3 All Purpose Flour. They did not rise well, so they were a little dense and tasted very sour. They even smelled sour. Not appealing at all. We ate them, but I don’t think that they were supposed to be like that. I would like to know why they were so sour. Could it be because they did not rise well? My starter does not smell that sour. I liked the recipe. Any idea? Thank you very much! 🙂
Lisa says
How long did they ferment on the counter and how warm is your house? My guess is that they over fermented.
Ingrid says
I had them on the counter for 17 hrs. My kitchen is around 73 (with AC)
Just today I thought that I will try them again but shorten the fermentation. And maybe use 50/50 whole wheat and bread flour.
Thank you for your response!
Ingrid says
They were on the kitchen counter for 17 hrs. and the temperature is around 73 or so (AC). Just today I thought that I will do them again but shorten the fermentation and maybe do a 50/50 whole wheat and bread flour.
Thank you for your response, it was appreciated! 🙂
Carrie says
How long do these store?
Lisa says
Store in an air-tight container for up to 3-5 days. Can also be frozen for up to 3-6 months.
Lori Hays says
You mentioned you like to grind your own grains, but your recipe calls for AP flour. Would love to know which grain you grind for these and whether or not you measure by weight or volume. Thanks!
Lisa says
I use hard white. And normally I measure my volume, but have been trying to get better about measuring by weight.
Mom who cooks in Blaine says
Just made these as a “try out” for Thanksgiving dinner. SUPER EASY and absolutely delicious. I will keep the recipe and make it “as is” for our upcoming feast and future dinners. Very nice. Thank you! (I like your recipes and explanations.)
Lisa says
Glad you loved them! These are definitely one of my favorites for the holidays.
Stacey says
Love your recipes!
Can we make these dinner rolls with Einkorn flour?
Thank you!
Lisa says
Possibly with some adjusting. Since einkorn absorbs less liquid, less liquid will need to be added to the dough.
Lisa Autry says
Hello! I love your YouTube channel and this recipe! I successfully made these a couple of weeks ago and they were a big hit with everyone. I want to make them for thanksgiving for my entire family and was wondering if the recipe is easily tripled or quadrupled? Are there any changes I should make to do this? Would you recommend making several batches instead of all at once? Any tips are greatly appreciated.
Lisa says
Yes it can be! I would make it in batches though because a stand mixer can really only handle so much.
Teresa says
Very confusing… if you read above, at one point it says do not over or under knead, it states mix 5 minutes in stand mixer or 10 min by hand. Farther down, it states knead 10-15 minutes.
Lisa says
Sorry about that. It really depends on the stand mixer I have found. My friend said it took her stand mixer 15-20 minutes to mix, whereas mine takes 5-10 minutes. It all depends on when the windowpane test is reached.
Annie says
These were a huge hit at our thanksgiving dinner! Thank you for another delicious recipe
Anna says
I tried making these and they didn’t rise the second time in the pan. Any ideas as to what I did wrong? I covered it with a towel overnight to rise and the next day the top of the dough was all dried out. Should I have used plastic wrap and is this why I didn’t rise the second time? I also doubled the recipe.
Lisa says
When they rise overnight it is good idea to cover with a lid or plastic wrap because otherwise it will dry out and have a skin. That is probably not why it didn’t rise the second time. Did it rise well overnight? Could it have been over proofed? My guess would be that it may have risen too much the first rise.
Kayla says
I made these for Thanksgiving. Oh my goodness they were amazing! I trippled the recipe and there were only two left. Even my family who claim they don’t like sourdough had no idea they were sourdough LOVED them.
Lisa says
Woo hoo that is great news!
Shannon Brock says
Hi there-
Has anyone frozen them after baking and cooling, thawed, heated and served later successfully?
I’d like to do some of my baking ahead of time to make life easier.
Kerry K. says
Hi! Wondering if this is a recipe than can be doubled or tripled without it messing anything up? I can of course have three separate ones going but all the extra dishes wouldn’t be fun. I’d hate to waste ingredients if I tripled and then didn’t rise right.
Lisa says
Doubling should be totally fine. If you are using a stand mixer you would want to make sure the stand mixer would be able to handle all of that dough (especially for tripling).
Kristin says
How do you tell if your dough is becoming over-fermented? What would that look like?
Lisa says
If it more than doubles in size. Once it has over-fermented it tends to get kind of sloppy and not hold it’s shape well.
Liz says
What type of wheat berries do you grind for this recipe as well as other sourdough bread recipes?
Lisa says
Hard white wheat is usually my go to for breads. Soft white wheat is for cookies, muffins, etc.
Marcela Charles says
I made these, however the dough was very runny after rising. I had to add more flour to be able to form them into balls. Should I have added more flour at the beginning?
Once they were baked they were very good.
Lisa says
Oh that is interesting. Did they over-ferment? Sometimes if they are allowed to rise too long it will get runny.
Susan Mullanax says
These were so easy and sooo yummy! Looking at other people comments about the sweetness, I decreased the sugar to 40 grams. The dough still tasted a little sweet to me but they baked beautifully and we perfect. Thank you Lisa!
Lisa says
So glad you enjoyed it!
amy says
hey can i sub einkorn flour?
Lisa says
I have not tried to use einkorn flour in this one yet. I’ll add it to my list to experiment with!
Kathy says
Melt in your mouth, fabulous dinner roll recipe 🙂
Lauren says
These were delicious and so easy to make! I will definitely be making them again.
Lisa says
So glad you enjoyed them!
April says
Made these for Easter today and they were a hit! So soft and fluffy and moist. Got a lot of compliments.
This was my first time making rolls. But I also have made the brioche recipe from this blog before, too, which I think is a very similar recipe. In that recipe, I had to have my stand mixer on for a really long time time, much longer than the recipe called for (in order to pass the windowpane test).
I could tell this recipe was going the same direction since it was not passing the windowpane test after the 10 min mark kneading with my KitchenAid dough hook. So I took the advice of others who said they added more flour. This is what I did. I ended up closer to the 4.5 cup of flour. The dough finally passed windowpane test.
The only other note I have is the dough was super sticky by the time I made them the next day (maybe 14-16 hours after I started the bulk ferment). If I had to do this again, I think maybe around 10-12 hours I would refrigerate the dough till I was ready to shape my rolls. I think that would have made it a lot easier to work with. What helped was wetting mt hands lightly and a little flour dusted on the roll, then pulling it for tension (like a mini sourdough loaf lol).
All this to say — absolutely excellent turnout and much simpler to make than you might think!!
Lisa says
That is great to hear! Thanks for sharing all the tips that worked for you.
Kelly Kohn says
What is the egg wash and how do you do it?
Lisa says
Crack an egg into a dish and whisk up well with a fork. Using a pastry brush, brush the egg wash onto the rolls. This gives is a beautiful golden color.
Anonymous says
Thank you 🙏
Emily says
Thank-you so much for this recipe! I haven’t had my starter very long (acquired some from a friend) and have only tried a handful of different uses. These were the first sourdough rolls I tried my hand at. I doubled the recipe and added some matcha powder. It took me quite a while kneading by hand, but I pushed through and boy were they worth it! Soft, fluffy, and absolutely delicious…Will definitely be using this recipe time and time again!
Lisa says
Glad you enjoyed it!
Laura says
I love these rolls! I like to mix them up Saturday night, shape them Sunday morning- dividing into 16 instead of 8- then I let them rise in the fridge while I go to church. Then they are ready to bake after church in time for lunch.
Lisa says
So glad you enjoy this recipe! Have a great day!
Andrea says
how many cups of flour do you use altogether?
ANDREA says
I baked those dinner rolls today with one cup all-purpose flour and one cup whole wheat, added a little more app flour so dough isn’t sticky. Worked fine.