Description
These Sourdough Dinner Rolls are soft, fluffy, and slightly tangy thanks to the sourdough discard. Perfect for dinner parties or everyday meals, they require a long, slow rise for maximum flavor and texture. Made with simple ingredients like milk, oil, and flour, these rolls bake up golden brown and are brushed with melted butter for a delicious finish.
Ingredients
Scale
Wet Ingredients
- 1 ¼ cups warm milk (not hot)
- â…“ cup sourdough discard
- ¼ cup vegetable oil
- 1 large egg
Dry Ingredients
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- 4 ¼ cups all-purpose flour (spooned and levelled)
For Finishing
- melted butter (for brushing)
Instructions
- Mix Wet Ingredients: In a stand mixer bowl, combine the warm milk, sourdough discard, vegetable oil, granulated sugar, salt, and egg. Mix until everything is well integrated.
- Add and Knead Flour: Gradually add the all-purpose flour to the wet mixture. Using the dough hook attachment on your stand mixer, knead the dough for 5-6 minutes until the dough is smooth and no longer sticky to the touch.
- First Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for 6-8 hours. This slow fermentation develops the distinctive sourdough flavor and texture.
- Prepare Baking Dish: Grease a 9×13 inch baking dish and line it with parchment paper to prevent sticking and ease clean-up.
- Shape Rolls: Punch down the risen dough to release gases, then divide and shape it into 15 evenly sized balls.
- Second Rise: Arrange the dough balls evenly in the prepared baking dish. Cover them and allow to rise again for 1-2 hours until they are noticeably puffed and have increased in size.
- Preheat Oven: While the rolls undergo their second rise, preheat your oven to 350°F (175°C).
- Bake: Place the baking dish in the preheated oven and bake the rolls for 20-25 minutes or until they turn golden brown on top.
- Finish with Butter: Remove the rolls from the oven and immediately brush the tops with melted butter to add shine and extra softness.
Notes
- Make sure the milk is warm, not hot, to help activate the yeast in the sourdough discard without killing it.
- The long first rise can be done overnight at room temperature or in a slightly warm place for best flavor development.
- You can store leftover rolls in an airtight container for up to 3 days or freeze them for longer storage.
- For extra flavor, consider adding herbs like rosemary or garlic powder to the dough.
