Sourdough Dinner Rolls
Soft, pillowy dinner rolls with a golden crust and buttery flavor. Perfect for holidays, gatherings, or any weeknight dinner.
Ingredients
Instructions
- 1
In a large bowl, whisk together the starter, warm milk, melted butter, sugar, and egg until combined.
- 2
Add the flour and salt. Mix until a soft, slightly sticky dough forms. Knead for 8-10 minutes until smooth and elastic.
- 3
Place in a greased bowl, cover, and let rise at room temperature for 4-6 hours until doubled in size.
- 4
Punch down the dough and turn out onto a lightly floured surface. Divide into 12 equal pieces (about 75g each).
- 5
Shape each piece into a tight ball by cupping your hand over the dough and rolling in a circular motion against the counter.
- 6
Place rolls in a greased 9x13 inch baking pan, spacing evenly. Cover tightly and refrigerate overnight.
- 7
The next morning, remove from the fridge and let rise at room temperature for 1.5-2 hours until puffy and the rolls are touching.
- 8
Preheat oven to 375°F (190°C).
- 9
Bake for 20-22 minutes until golden brown on top.
- 10
Brush immediately with melted butter. Let cool in the pan for 5 minutes before serving.
Baker's Tips
- •For extra soft rolls, use tangzhong: cook 20g flour with 100ml milk until thick, then add to the dough (reduce milk in the recipe by 100ml).
- •Pull-apart rolls should be placed close together so they rise into each other for that signature soft-sided texture.
- •These freeze beautifully. Reheat in a 300°F oven for 8-10 minutes.
- •For garlic butter rolls, brush with a mix of melted butter, minced garlic, and parsley after baking.
