Sourdough Rolls

5 from 10 votes

Make soft, fluffy sourdough dinner rolls with this easy recipe using sourdough starter discard—perfect for holidays or everyday meals.

Prep Time1

Cook Time45

Combined rises are approx. 12 hours12

Total Time13 45

Course: Bread

Cuisine: American

Servings: rolls

Calories: 218kcal

Author: Renae Gerhardstein

Equipment

rimmed baking sheet
parchment paper (optional)

Ingredients

⅓ cup (65 grams) sourdough starter discard or fed 12-24 hours prior *see notes below
1⅓ cups (300 grams) warm water, filtered 95º to 100º F
¼ cup (56 grams) granulated sugar
4 cups (480 grams) bread flour I prefer King Arthur flour
1½ tablespoons (20 grams) extra-virgin olive oil
2 teaspoons (9 grams) sea salt

optional

melted butter and flake salt for tops

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 it with a damp towel, and let it rise at room temperature overnight (at least 8-10 hours) until it is double in size.
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 flake salt, if desired.

Notes

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.

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!

For the most consistent sourdough baking results, stick with the same brand of flour. Find a brand you like and use it for all your baking needs.

Recipe Variations:

You can make sweet rolls by adding honey, cinnamon, or other spices to the dough.
Add herbs and cheese to the dough for a herby, cheesy variation.
Add some olives or sun-dried tomatoes for a Mediterranean twist.
Top them with a butter and garlic mixture for garlicky, herby bread.

Storing Instructions:

These rolls can be stored at room temperature, covered in a cloth or plastic wrap, for up to 5 days.
To reheat, place on a baking sheet and heat in the oven at 350ºF until warm and slightly crisp. 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 will prevent them from getting freezer burn. Freeze for up to 3 months. Let thaw at room temperature before reheating.

Make Ahead Instructions:

These bread rolls freeze well and are ideal for making ahead of the holidays. Freezing sourdough is the best way to make these rolls ahead so you will have freshly baked bread rolls to serve.

Nutrition