Description
These Sourdough Dinner Rolls are soft, fluffy, and packed with the subtle tangy flavor of sourdough discard. Perfect for serving alongside any meal, these homemade rolls feature a tender crumb and golden-brown crust, achieved through a slow rise and gentle baking. Ideal for bread lovers looking to utilize sourdough discard creatively.
Ingredients
Scale
Dough Ingredients
- 1 ¼ cups warm milk (not hot)
- ⅓ cup sourdough discard
- 1/4 cup vegetable oil
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg
- 4 ¼ cups all-purpose flour (spooned and levelled)
Instructions
- Mix Wet Ingredients: In a stand mixer bowl, combine the warm milk, sourdough discard, vegetable oil, sugar, salt, and egg. Mix well until fully integrated.
- Add Flour and Knead: Gradually add the all-purpose flour to the wet ingredients and use the dough hook attachment to knead the dough for 5 to 6 minutes, or until the dough is no longer sticky and is smooth and elastic.
- First Rise: Cover the bowl and let the dough rise in a warm place for 6 to 8 hours, allowing the sourdough yeast to ferment and develop flavor.
- Prepare Baking Dish: Grease a 9×13 inch baking dish and line it with parchment paper to prevent sticking and ensure easy removal of the rolls.
- Shape Dough Balls: After the first rise, divide the dough into 15 equal portions and shape each into a smooth ball.
- Second Rise: Arrange the dough balls evenly in the prepared baking dish. Cover and let them rise again for 1 to 2 hours until noticeably puffed and doubled in size.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until they turn golden brown on top.
- Finish with Butter: Remove the baked rolls from the oven and brush them generously with melted butter to add flavor and a beautiful sheen.
Notes
- Using warm milk helps activate the sourdough discard and yeast for better fermentation.
- Allowing a long first rise is crucial for developing the rolls’ texture and flavor.
- Make sure the dough is not sticky before shaping; add a little flour if needed during kneading.
- Brush the rolls with butter immediately after baking for a soft crust and rich taste.
- Store leftover rolls in an airtight container and reheat gently to maintain freshness.
