Sourdough Dinner Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">240ml whole milk, lukewarm</li><li class="ingredients-single-item">50g unsalted butter, melted</li><li class="ingredients-single-item">2 tablespoons honey (or maple syrup)</li><li class="ingredients-single-item">400g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">50g whole wheat flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li><li class="ingredients-single-item">15g butter, melted (for brushing after baking)</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">23cm (9-inch) round cake pan or baking dish</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Kitchen scale</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the active sourdough starter, lukewarm milk, melted butter, and honey. Mix until well incorporated. The temperature of your milk is important here – it should feel barely warm to the touch (about 35°C/95°F) to help activate the natural yeasts in your starter without killing them.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the bread flour, whole wheat flour, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms. This slow incorporation helps prevent flour pockets in your final dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the "window pane test" – when a small piece is stretched between your fingers, it should form a thin, translucent membrane without tearing. This indicates proper gluten development, which will give your rolls their perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let ferment at room temperature (about 21°C/70°F) for 4-6 hours, or until roughly doubled in size. The longer, slower fermentation develops the complex flavors that make sourdough special. For enhanced flavor, you can refrigerate the dough after 2 hours for up to 24 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has risen, gently deflate it by folding the edges into the center. Turn onto a lightly floured surface and divide into 12 equal pieces (about 75g each). For perfectly uniform rolls, use a kitchen scale to weigh each portion.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To shape each roll, fold the edges toward the center, then flip over so the smooth side is facing up. Cup your hand over the dough and move in a circular motion, applying gentle pressure to create surface tension and form a tight ball. This shaping technique ensures your rolls will rise upward rather than outward during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange the shaped rolls in a lightly greased 23cm (9-inch) round baking dish or on a parchment-lined baking sheet, leaving about 1cm (½ inch) between each roll to allow for expansion. Cover with a clean kitchen towel and let rise for 1-2 hours at room temperature, until puffy and nearly doubled in size. The rolls should be touching lightly – this will help them rise upward and create that classic pull-apart texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>About 30 minutes before baking, preheat your oven to 190°C (375°F). When the rolls are ready, gently brush the tops with beaten egg for a glossy golden crust. If desired, sprinkle with a little flaky sea salt for extra flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 22-25 minutes, or until the rolls are deeply golden brown and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center of a roll should register at least 90°C (195°F).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>As soon as the rolls come out of the oven, brush the tops with melted butter. This adds flavor and keeps the crust soft and tender. Allow the rolls to cool in the pan for 10 minutes before transferring to a wire rack. For the best experience, serve warm. These rolls can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.</li></ol>