Description
These Sourdough Dinner Rolls are soft, fluffy, and packed with a subtle tang from the sourdough discard. Perfectly risen and baked to a golden brown, they make a delightful accompaniment to any meal. The recipe uses simple ingredients and requires a long, gentle rise to develop flavor and texture, resulting in rolls that are light, tender, and buttery when brushed with melted butter.
Ingredients
Scale
Main Ingredients
- 1 ¼ cups warm milk (not hot)
- â…“ cup sourdough discard
- 1/4 cup vegetable oil
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg
- 4 ¼ cups all-purpose flour (spooned and leveled)
Instructions
- Combine Wet Ingredients: In a stand mixer bowl, mix together the warm milk, sourdough discard, vegetable oil, granulated sugar, salt, and egg until well combined.
- Add and Knead Flour: Gradually add the all-purpose flour to the wet mixture. Using the dough hook attachment, knead the dough for 5-6 minutes until the dough is smooth and no longer sticky.
- First Rise: Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm place for 6 to 8 hours until it has doubled in size and is well puffed.
- Prepare Baking Dish: Grease and line a 9×13 inch baking dish with parchment paper to prevent sticking.
- Shape Rolls: Punch down the risen dough gently, then divide and shape it into 15 equal-sized balls.
- Second Rise: Arrange the dough balls evenly in the prepared baking dish. Cover and let them rise again for 1 to 2 hours until noticeably puffed and nearly doubled in size.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until golden brown on top.
- Finish with Butter: Remove the rolls from the oven and immediately brush the tops with melted butter to give a soft, rich finish. Allow to cool slightly before serving.
Notes
- Use warm milk (around 100°F/38°C) to help activate the yeast in the sourdough discard without killing the microbes.
- The long rise time (6-8 hours) allows the sourdough discard to ferment and develop flavor, so plan accordingly.
- If you don’t have sourdough discard, you can substitute with a similar amount of active sourdough starter or skip it and use instant yeast, but flavor will differ.
- Kneading properly ensures the dough develops enough gluten for fluffy rolls; it should be slightly tacky but not sticky.
- Make sure to let the rolls rise fully for a soft interior and good crumb.
- Brushing with melted butter right after baking adds flavor and a soft crust.
