Sourdough Dinner Rolls
Sourdough dinner rolls are delicious and create a specific flavor and texture. When you pull a tray of soft and fluffy dinner rolls from the oven, their golden brown tops shine with melted butter. This recipe enhances the flavor of sourdough and changes it into a console side dish. The natural fermentation process gives them an airy texture. You can impress your friends and family by following these simple and easy tips.
Why You’ll Love This Recipe:
Soft and Delicious:
The natural fermentation process taken apart in sourdough creates a soft, airy texture.
Same-Day Recipe:
Sourdough dinner is a same-day recipe that changes your dining experience. The beauty of sourdough lies in its natural rise which permits you to skip the lengthy fermentation times.
Easy to Make:
These dinner rolls are easy to make even for those new to baking. With just a few basic ingredients flour, water, salt, and your active sourdough starter.
Ingredients:
| INGREDIENTS | QUANTITY |
| Active sourdough starter | 200 grams (heaping 1 cup) |
| Milk | 240 grams (1 cup) |
| Sugar | 24 grams (2 Tablespoons) |
| Butter | 57 grams (4 Tablespoons) |
| Bread Flour | 450 grams (3 3/4 cups) |
| Egg | 1 egg |
| Salt | 9 grams (1 1/2 teaspoon) |
Supplies:
- Large Mixing Bowl
- Spatula
- 9×13 glass baking dish or cast iron skillet
- Bench Scraper
How to Make Sourdough Dinner Rolls:
Make the Dough:
Start by heating the butter and milk in a small bowl until the butter is melted and the mixture is warm. This temperature is necessary for operating the yeast without killing it. Once mixed, set this aside to cool slightly.
Crack an egg into the mixture, followed by a sprinkle of sugar to increase the rolls sweetness and mix them. Then added warm milk and melted butter.
Once your wet ingredients are well mixed, Then add in flour and salt until the dough pulls away from the sides of the bowl.
Let the dough rest in a warm spot covered with a damp cloth or plastic wrap, and leave it 30 minutes for fermentation.
Kneading:
When the fermentation process is complete. Use a stand mixer with a hook attachment to mix a dough. In 10 to 15 minutes you can watch the dough pull away from the sides of the bowl. You can get stability without any effort.
As you knead whether by hand or with a machine. You will notice the dough develop from a sticky mass to a smooth and shiny creation. This stage shows that your dough is well kneaded.
Remove the dough into butter or olive oil lightly greased bowl and cover it again.
Bulk Fermentation:
Bulk fermentation is a change in the stage in bread making that curiously affects the final texture and flavor of your dough. For this process the dough is left to rest in a warm place. The temperature of your kitchen can captivate the fermentation process. Warm temperature encourage quicker yeast activity while cooler environments slow it down.
Shape the Dough:
Once your dough has doubled in size it is time to bring it to shape. Start by moving the dough onto a lightly floured work surface. A large rectangle shape is essential for consistency. Use a bench knife to cut the dough into the 10- 12 equal pieces ensure that each portion weighs about 80 g.
To shape the dough start with pulling the corners toward the center. This helps to create tightness on the surface in a tight ball. Repeat the rolls until they are in shape. Once you have formed the required shapes, place the shaped rolls into a 9×13 baking dish or cast iron skillet. To increase moisture retention during the second rise, cover the dish with a damp towel for at least 1 hour.
Bake:
Preheat your oven to the 350 degrees. Before placing your tray into the oven to rise your rolls with a shiny finish. Using a pastry brush, apply an egg wash, milk, or melted butter to the top of each roll. This will increase their appearance and their flavor.
Bake it at least for 30 minutes until your sourdough rolls are golden brown. Then remove them from the oven, and let them at room temperature.
How to Serve:
To serve warm it creates a tempting smell. Toppings with a pat of butter over the warm rolls. Drizzle a bit of honey over the butter or spread them one by one. That increase the natural taste of the sourdough.
How to Store:
To store soft sourdough rolls when preserving their delicious texture and flavor cool them completely. Once cooled wrap them individually in parchment paper. For a longer storage, place the wrapped rolls in an airtight container or plastic bag. This method keeps your rolls fresh for about 3-4 days at room temperature. When you are ready to enjoy them again simply thaw at room temperature or warm them in the oven for a few minutes.
Try this recipe, sourdough flatbread recipe
Conclusion:
Sourdough dinner rolls are a delicious addition to any meal and a baking technique. Their unique flavor combined with a soft, airy texture, rise even the simplest dinners into special. With a little practice anyone can make these delicious rolls at home. So why not gather your ingredients and give it a try.
FAQs;
How do I make my sourdough more fluffy?
To make your sourdough bread fluffy increase the water content in your recipe. Make sure to knead or stretch the dough during bulk fermentation.
What makes dinner rolls light and fluffy?
With the right balance of ingredients dinner rolls get their light and fluffy texture. The main ingredients are flour, yeast, water, and fat. The use of all-purpose flour gives the necessary gluten structure which helps the dough rise.
What is the secret to making fluffy bread?
The natural fermentation process is the key secret to create fluffy bread.
What is the secret of soft buns?
The secret to soft buns lies in the techniques. The key component is the type of bread flour. A slightly wetter dough will produce softer buns as it permits for better steam during baking. It is also necessry to knead the dough for suitable gluten development, which gives structure to the buns.
