Fluffy Sourdough Dinner Rolls Recipe

Dinner rolls are a staple at many family meals, especially during the holiday season. But what if you could take them to the next level with the rich, tangy flavor of sourdough? These Fluffy Sourdough Dinner Rolls are the perfect blend of soft, airy texture and a subtle sourdough tang that will have everyone reaching for seconds.

Whether you’re serving them as a side for a holiday dinner or just want to elevate your everyday meals, these rolls are sure to impress. The beauty of this recipe lies in its simplicity. If you get started in the morning, you can have these delicious rolls ready by dinner time. Let’s dive in!

Ingredients

Step-by-Step Instructions

Step 1: Prepare the Levain

• Ingredients: 55g mature starter, 55g whole wheat flour, 55g all-purpose flour, 55g water
• Mix all ingredients in a bowl to form your levain. Let it rise at room temperature for 5-7 hours until it doubles in size. If you want to speed up the process, you can increase the ratio of starter or adjust the temperature of your environment.

Step 2: Mix the Dough

• Ingredients: 130g milk (room temperature), levain (150g), 1 beaten egg, 1 ½ tbsp melted butter (cooled), 30g sugar, 7g salt, 50g whole wheat flour, 350g bread flour
• In a medium bowl, combine the milk and the levain. Stir until evenly distributed.
• Add the egg, butter, sugar, and salt, mixing thoroughly.
• Gradually add the flours until the liquid is absorbed. The dough may still be dry at this point.

Step 3: Add Water and Develop Gluten

• Ingredients: 60-90g water
• Slowly add water (starting with 60g) and mix until the dough is hydrated and looks similar to the reference in the description. Adjust water as necessary based on your flour type.
• Knead or mix the dough to develop gluten, then cover the bowl or transfer to a container with a lid.

Step 4: First Rise and Stretch & Folds

• Place the dough in a warm environment, such as a proofing box or oven with the light on (82°F / 28°C).
• After 30 minutes, perform a set of stretch and folds by stretching the dough and folding it over itself. Repeat around the perimeter, then let the dough rest for another 60 minutes.

Step 5: Second Rise and Coil Folds

• Perform a second set of folds, this time using the coil folding method to preserve airiness. Let the dough rise for another 60 minutes until it’s airy but not overly soft or bubbly.

Step 6: Shape the Rolls

• Ingredients: Rice flour for dusting (optional)
• Turn the dough onto a floured surface, divide it into 14 even pieces (or more/less depending on your preference), and shape each into a ball.
• Place the rolls in a 10-inch cast iron skillet or another similarly sized pan, dusting both the pan and rolls with rice flour to prevent sticking.

Step 7: Proof and Bake

• Cover the rolls with a dish towel and let them proof for 1 ½ to 2 hours in a warm environment until they spring back slowly when poked.
• Preheat your oven to 400°F (205°C).
• Brush the rolls with egg wash, sprinkle with flaky salt, and bake for 18-25 minutes until golden brown.

Step 8: Finishing Touches

• Once the rolls are out of the oven, brush them with melted butter and let them cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Fluffy Sourdough Dinner Rolls Recipe

Selma

Make these fluffy sourdough dinner rolls by preparing a levain with sourdough starter, whole wheat flour, all-purpose flour, and water. Let it rise for 5-7 hours. Mix with milk, egg, butter, sugar, salt, and additional flour. Add water as needed to hydrate the dough. Knead, let it rest, then perform stretch and coil folds to develop gluten. Shape the dough into balls, place in a floured pan, and proof for 1 ½ to 2 hours. Bake at 400°F (205°C) for 18-25 minutes, then brush with melted butter and cool before serving.

Print Recipe Pin Recipe

Prep Time 7 hours hrs

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Total Time 7 hours hrs 35 minutes mins

Course Breakfast, Dinner Rolls

Cuisine American

Servings 14 rolls

Calories 160 kcal

Equipment

• Mixing bowls
• Cast iron skillet (10-inch) or a similarly sized baking pan
• Dough whisk or wooden spoon
• Measuring scale
• Proofing container or bowl with a lid
• Kitchen towel
• Oven

Ingredients

  

• 55 grams mature sourdough starter
• 55 grams whole wheat flour for levain
• 55 grams all-purpose flour for levain
• 55 grams water for levain
• 130 grams milk room temperature
• 1 egg beaten
• 1 ½ tablespoons unsalted butter melted and cooled
• 30 grams granulated sugar
• 7 grams salt
• 50 grams whole wheat flour for dough
• 350 grams bread flour for dough
• 60-90 grams water adjust as needed
• 1 egg for egg wash
• 1 teaspoon water for egg wash
• flaky salt for topping
• melted butter for brushing

Instructions

 

• Mix 55g mature sourdough starter, 55g whole wheat flour, 55g all-purpose flour, and 55g water.
• Let the levain rise for 5-7 hours until doubled in size.
• Combine 130g room temperature milk and the levain in a bowl.
• Add 1 beaten egg, 1 ½ tablespoons melted and cooled butter, 30g sugar, and 7g salt.
• Mix in 50g whole wheat flour and 350g bread flour until liquid is absorbed.
• Slowly add 60-90g water and mix until dough is hydrated.
• Knead or mix to develop gluten, then cover and let the dough rest in a warm place.
• After 30 minutes, perform stretch and folds on the dough and let it rest for 60 minutes.
• Perform coil folds on the dough and let it rise for another 60 minutes.
• Divide the dough into 14 pieces and shape each into a ball.
• Place the dough balls in a floured 10-inch cast iron skillet or similar pan.
• Let the rolls proof for 1 ½ to 2 hours in a warm place.
• Preheat the oven to 400°F (205°C).
• Brush the rolls with egg wash and sprinkle with flaky salt.
• Bake for 18-25 minutes until golden brown.
• Brush with melted butter and let cool for 5-10 minutes before serving.

Video

Notes

Tips for Success

• Warm Environment: A warm environment speeds up fermentation. If you don’t have a proofing box, your oven with the light on is a great alternative.
• Flour Types: The whole wheat flour adds flavor, but feel free to use all bread flour if preferred. Adjust water as necessary based on your flour type.
• Shaping: Don’t skip the shaping process; it helps create that perfect dinner roll structure.
• Egg Wash: Brushing with egg wash gives the rolls a golden, shiny finish. Don’t skip it!

Nutrition Facts (Per Roll)

• Calories: 160
• Carbohydrates: 28g
• Protein: 5g
• Fat: 4g
• Fiber: 2g
• Sugar: 3g

Keyword fluffy dinner rolls, homemade bread, sourdough rolls