Sourdough Rolls
Make soft, fluffy sourdough dinner rolls with this easy recipe using sourdough starter discard. They're perfect for holidays or everyday meals.
Servings: 16 rolls
Calories: 218kcal
Equipment
- parchment paper (optional)
Ingredients
- ⅓ cups sourdough starter (80 grams) discard or fed 12-24 hours prior *see notes below
- 1⅓ cups warm water, filtered (325 grams) 95º to 100º F
- ¼ cups granulated sugar (50 grams) or 2 tablespoons honey
- 4 cups bread flour (500 grams) I prefer King Arthur flour
- 1½ tablespoons extra-virgin olive oil (20 grans)
- 2 teaspoons sea salt (10 grams)
optional
- 2 tablespoons melted butter (30 grams)
- salt flakes
Instructions
- Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Flour your hands, and finish mixing dough by hand until all the flour has been absorbed. Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.
- Add a light dusting of flour on your counter, then place the dough on top Use the stretch and fold method (instead of kneading) by stretching it straight up about 4 inches, then press it down the middle and rotate it 1/4 turn. Repeat this process until you make a complete circle.
- Return the dough to the bowl, cover with a damp towel (or plastic wrap if you live in a dry area) and and let rise at room temperature or a warm area 4-12 hours (see chart in notes) to ferment.
- In the morning, lightly flour your countertop. Remove the dough from the bowl, gently stretching it into a rectangle about 10x15". Roll up the dough into a log shape. Cover and let rest for 10 minutes. Prepare the baking sheet by oiling it, lining it with parchment paper, or using a Silpat silicone sheet.
- Cut dough into 16 equal pieces (depending on the size of rolls you prefer). Roll the dough into a smooth ball, then tighten the dough log by gently pulling it towards you along the countertop for 5-8" or pinch the dough underneath until it is a smooth round ball.
- Place it on a prepared baking sheet leaving about 2" of space between the rolls. Cover and let rise for 2 hours or until the dough has doubled in size.
- Preheat your oven to 425º. Bake in the center of the oven for 8-10 minutes. The top of the rolls should be golden. Brush with melted butter and sprinkle with salt flakes, if desired.
Notes
FOR GRAMS MEASUREMENTS click on the METRIC tab above ingredients.
This recipe uses a discard or unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. Our recipe does not use a starter that's at its peak when mixing the dough. A 100% hydration sourdough starter works best for this recipe.
Recipe Variations:
I recommend using a clear glass mixing bowl for fermentation (rising). This allows you to see the activity on the dough's top and bottom. Often, the bottom of the dough will show a lot of activity, reassuring you that it's properly fermented.
Do not refrigerate the dough! Our recipe does not use a refrigerated rise. If it gets too cold, the dough will not ferment (rise) properly.
Want to get the best rise and texture in your sourdough? Check out our tips on proofing sourdough to make sure your dough is ready for baking!
Bulk Ferrmentation Rising guidelines:
Rising times will vary according to your room temperature and humidity:
- Add herbs and cheese to the dough for cheesy herb sourdough rolls.
- Add olives or sun-dried tomatoes for Mediterranean or Italian sourdough rolls.
- Top with a melted butter and garlic mixture for Garlic Herb Rolls.
- 80ºF about 4-5 hours
- 75ºF about 6-7 hours
- 70ºF about 8-9 hours
- For temperatures under 70ºF it can take up to 12 hours or more
- Place the bowl in the oven with the door closed and light on to create a slightly warmer climate without actually turning the oven on.
- Use a heated mat (like those used for germinating seeds) for rising.
- Use the "proof" setting of your oven (I set mine to 85ºF) and set a timer. This will speed up the rising process, so check it at 4 and 6 hours.
- If there is a sunny room in the house that stays warm, keep the dough covered in that area.
- Store rolls at room temperature, in bread bags or sealed plastic bags, for up to 5 days.
- To reheat, wrap in foil and reheat in the oven at 350ºF for 5 to 10 minutes. Note that reheating in the microwave will make them soft, so this is not recommended.
- Freezing: Let them cool completely. Place them in a Ziploc freezer bag and gently squeeze as much air from the bag as you can without flattening the rolls.
This helps prevents freezer burn. Freeze for up to 3 months. Let thaw at room temperature before reheating. - See our how to store sourdough bread for more storage tips.
Nutrition
Serving: 1roll | Calories: 218kcal | Carbohydrates: 42g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 240mg | Potassium: 52mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Calcium: 8mg | Iron: 0.5mg
