Sourdough dinner rolls

Description:

These Sourdough Dinner Rolls are soft, fluffy, and have the perfect balance of tang from the sourdough starter. They are a great side for any meal, perfect for soaking up sauces or spreading with butter. With a slow rise, these rolls develop a deep flavor, making them worth the time.

Ingredients:

• 1/2 cup (120g) active sourdough starter (fed and bubbly)
• 1 cup (240ml) warm milk (or water for a dairy-free option)
• 3 tablespoons (45g) butter, softened (or dairy-free alternative)
• 2 tablespoons (30g) honey or sugar
• 3 cups (360g) bread flour (or all-purpose flour)
• 1 teaspoon salt
• 1 egg (for egg wash, optional)

Instructions:

1. Mix the Dough:

• In a large mixing bowl, combine the active sourdough starter, warm milk, softened butter, and honey (or sugar). Stir until the ingredients are well mixed.
• Add the flour and salt. Mix until a sticky dough forms. You can use a stand mixer with a dough hook or mix by hand with a wooden spoon.

2. Knead the Dough:

• If using a stand mixer, knead the dough on medium speed for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. Add a little flour as needed to keep the dough from sticking.

3. First Rise (Bulk Fermentation):

• Place the dough in a lightly greased bowl and cover with a damp towel or plastic wrap. Let it rise at room temperature for 4-6 hours, or until it has doubled in size. For a stronger sourdough flavor, you can refrigerate the dough and let it rise overnight (up to 12 hours).

4. Shape the Rolls:

• Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.
• Shape each piece into a ball by tucking the edges underneath, creating a smooth top. Place the rolls in a greased 9×13-inch baking pan or on a lined baking sheet, spaced slightly apart.

5. Second Rise (Proofing):

• Cover the rolls and let them rise at room temperature for 2-4 hours, or until they have puffed up and are touching each other.

6. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

7. Bake the Rolls:

• For a golden crust, brush the tops of the rolls with a beaten egg (egg wash). Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.

8. Cool and Serve:

• Remove the rolls from the oven and let them cool in the pan for about 10 minutes before serving. These rolls are best enjoyed warm with butter or your favorite toppings.

Total Time:

• Preparation Time: 15 minutes
• Bulk Fermentation: 4-6 hours
• Proofing Time: 2-4 hours
• Baking Time: 20-25 minutes
• Total Time: 7-10 hours (mostly inactive)

Nutritional Information (per roll, based on 12 rolls):

• Calories: 180
• Total Fat: 4g
  • Saturated Fat: 2g
• Cholesterol: 30mg
• Sodium: 200mg
• Total Carbohydrates: 28g
  • Fiber: 1g
  • Sugars: 3g
• Protein: 5g

Notes:

• Overnight Option: For convenience, you can do the first rise in the fridge overnight. This allows the dough to develop more flavor and saves time on the day you want to bake the rolls.
• Freezing: These rolls freeze well. Bake them as directed, then freeze the cooled rolls in an airtight container. Reheat them in the oven at 300°F (150°C) for 10-15 minutes.
• Flour Variations: You can use a mix of whole wheat flour and bread flour for a heartier roll. Just make sure the total flour amount is the same.

These Sourdough Dinner Rolls are soft and flavorful with just the right amount of sourdough tang, making them a great addition to any meal!