Delicious Sourdough Dinner Rolls
Light and fluffy with a mild sourdough tang, these sourdough dinner rolls are perfect for fancy meals and to keep on hand in the freezer!
Servings: 16 rolls
Ingredients
- 113 grams sourdough discard ~1/2 cup, room temperature
- 227 grams milk (~ 1 cup)
- 345 grams all-purpose unbleached flour ~2 1/2 cups
- 1 ½ teaspoons REAL salt
- 2 tablespoons sugar
- 6 tablespoons unsalted butter room temperature
- 2 ¼ teaspoons active dry yeast
Egg Wash
- 1 egg lightly beaten
- 1 tablespoon water
Instructions
- Preheat oven to 350F a half hour before baking.
- Combine all ingredients from discard through yeast and mix well (either by hand or with a stand mixer) to make a soft, smooth dough. You may need to add a bit more flour or water to get the right consistency. Then, place dough in a greased bowl, cover, and let rise for 60-90 minutes, until it’s nearly doubled in size.
- Gently deflate the dough and divide it into 16 equal pieces. It helps to measure the pieces with a food scale to get a consistent size.
- Divide rolls between two 8” round greased cake pans. The rolls should not be touching. Cover and let rise until the rolls are puffy and touching, another 60-90 minutes.
- Combine the egg and water and brush on top of rolls. Bake in preheated oven for 24-26 minutes, or until the rolls are light golden.
Notes
My 16 pieces consistently weigh around 50 g each, but you will want to weigh your prepared dough to get an accurate measurement for your own rolls.
This recipe was adapted by by King Arthur's recipe
Nutrition
Serving: 1g | Calories: 155kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 254mg | Fiber: 1g | Sugar: 2g