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.
I’m pretty sure there is a sourdough revolution going on with many of us confined to our homes. As lives are slowing down and we are home more, many of us are turning to cooking from scratch.
People are tagging me on Instagram left and right with their recent Farmhouse On Boone recipe creations.
Seeing so many of you making your own sourdough starter truly warms my heart. It’s fun to be a part of a revolution.
If there is one positive coming out of all this chaos, it is that families have more time to spend together making healthy food.
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.
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.
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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).
9×13 baking dish
Measuring cups and spoons
How To Make Sourdough Dinner 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 five minutes until the dough becomes elastic. 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).
- The next day, divide the dough into eight equal parts and put in a greased 9×13. Brush tops with coconut oil (or melted butter) and allow them to rise until doubled, approximately one to two hours.
- Preheat oven to 350.
- Place the rolls into the oven for about 25 minutes, or until they start turning golden brown.
- Allow to cool, and enjoy.
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.
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.
- 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)
In a stand mixer bowl, add ingredients.
Knead on medium speed for five minutes using the dough hook, until the dough becomes elastic.
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 dish. Brush top with coconut oil (or melted butter) and allow it to rise until doubled, approximately one to two hours.
Preheat oven to 350.
Place the rolls into the oven for about 25 minutes, or until they start turning golden brown.
Allow to cool, and enjoy.
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: 1
Amount Per Serving: Calories: 386Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 194mgCarbohydrates: 72gFiber: 3gSugar: 6gProtein: 9g
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