Soft Sourdough Dinner Roll Recipe
Soft sourdough dinner rolls that can be used in a variety of ways. This recipe is a true sourdough recipe and also egg free.
Equipment
- Stand Mixer
- Digital Scales
- Baking Tray
Ingredients
- 200 g Whole Milk
- 80 g Water
- 40 g Sugar
- 10 g Salt
- 500 g All Purpose Flour (see notes for using Bread Flour)
- 100 g Sourdough Starter fed and bubbly
- 50 g Butter Melted
Instructions
- Add the milk, melted butter, water, sugar and salt to the bowl of your stand mixer. Mix the ingredients together so that the sugar and salt are dissolved and the butter is mixed through the milk. It won't take long, like 30 seconds - you just don't want gritty sugar and salt through your dough.
- Now add your flour and sourdough starter to the liquid in the bowl. Mix the flour and sourdough starter through the liquid so it just comes together.
- Depending on the type of mixer you're using, you may need to add your dough hook on for the next step. You want to knead the dough using your stand mixer until it forms a silky, slightly tacky dough. The dough is enriched with butter and milk so will be glossy. It will generally come away from the sides of the bowl when it's done. It can take anywhere from 3 to 8 minutes depending on the type of stand mixer you're using.
- Bulk Ferment:Once the dough is sufficiently kneaded you need to let it ferment and rise. You can leave it in your stand mixer bowl for this (saves washing up) or you can transfer it to another bowl if you like. Cover the bowl with plastic or a damp tea towel and let it bulk ferment. As always, the time it takes will depend on your starter and the temperature in your home. You want it to come to just under double.This is an enriched dough and will take a lot longer to bulk ferment than regular sourdough.On a side note - do not worry about leaving your dough out when it has milk and butter in it. Sourdough starter bacteria is wonderful stuff and it will not go bad - even if you leave it on your counter overnight. I do this often and I promise it will be absolutely fine.
- Once your dough has risen you need to shape it into the rolls. This recipe will give you 12 rolls around 80g in weight.To shape the dough, tip it onto your counter (you won't need flour as it won't be a sticky dough). Using a metal dough scraper, cut the dough into 12 pieces. I like to use a scale to ensure that all the pieces are exactly the same. Gently shape each piece of dough into a round ball. Arrange the dough balls into a parchment lined tin or an oiled baking dish. They need to be just touching each other in the tin.
- Second Rise:Cover the tin with a tea towel and allow the rolls to double in size. They will look puffy and squished - this is good! It will generally take around 2 hours for them to double - but of course will take longer if your house is cold (ideally you want to put them someplace warm).
- Baking The Rolls:Once the rolls have doubled, spray liberally with water.Place the rolls into a cold oven set to 180C (350F) and bake for around 30 minutes. You'll know they're done when they are golden on top.Take them out of the oven and brush immediately with melted butter (this is completely optional but gives your rolls a lovely sheen).Once cooked, place your rolls onto a cooling rack to cool slightly before tearing apart and enjoying them! (As always, you know your oven, so if you need to adjust the temperature for your oven, go right ahead) - see notes below.
Notes
COLD OVEN - I put these rolls into a cold oven set to 180C because I find that it helps them puff up that little bit more before they actually bake. You can of course preheat your oven and pop them into a hot oven if you prefer.
Nutrition
Calories: 2546kcalCarbohydrates: 450gProtein: 61gFat: 52gSaturated Fat: 30gTrans Fat: 2gCholesterol: 128mgSodium: 4335mgPotassium: 813mgFiber: 14gSugar: 51gVitamin A: 1574IUCalcium: 318mgIron: 23mg
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