Flavorful, tender sourdough dinner rolls made with sourdough starter, no yeast. Make in one day or refrigerate overnight. They freeze well and are vegan-adaptable!
- 15 grams sourdough starter
- 50 grams water
- 50 grams bread flour
- 2 tablespoon unsalted butter (substitute with olive oil)
- 2 tablespoons honey (or sugar)
- 1 teaspoon salt
- 1 cup milk (whole milk or rich plant based milk)
- 75 grams rye or whole wheat flour
- 300 grams white bread flour
The night before
- Activate your starter the night before (or at least 12 hours) combine 15 grams starter, with 50 grams water and 50 grams bread flour mix thoroughly. Loosely cover and leave out at room temperature.
In the morning
- In a small sauce pan, melt butter, add salt, honey and milk. Turn heat off. Milk mixture should be just warmed. Add to a bowl and mix together with 100 grams of bubbly active starter, 75 grams of rye or wheat flour and 300 grams of white bread flour. Mix thoroughly, cover bowl with a towel and rest for 30-60 minutes to let the gluten strands form.
- Stretch and fold (see notes) 3 times, 30 minutes apart. After the last one, cover the bowl and let rest 3-4 hours at around 70 degrees F. (Allow more time for cooler temperatures and less for warmer). The dough will be raised and soft.
- Oil a baking pan (8×11 or 9×13-see notes) or use parchment paper. Cut the dough in 12 equal pieces. If you want precise equal sized rolls, weigh the entire chunk of dough in grams, divide this by 12 and this will be your size per roll (somewhere around 60-65 grams). Gather up the sides and pinch together at one end creating a smooth mound. Place on pan, seem side down. Cover and let rest around 3 hours, depending on the temperature of your kitchen. (At this point you can put them in the fridge for a slow rise overnight. Allow 2 hours at room temperature before baking)
- Rolls should be puffed and close to doubled in size. Heat oven to 350 degrees F. Bake rolls 20-30 minutes. Check with a thermometer temperature should be around 190F. Brush with butter or olive oil (optional).
How to Stretch and Fold-
- Get a little water on your hand and grab one side of the dough and stretch it out as far as you can without tearing.
- Fold the stretched dough over itself inside the bowl.
- Give the bowl a quarter turn and repeat the process until all four side are done. The dough will start out soft and by the 4th fold it will feel much firmer.
The more the rolls touch while they bake, the softer they will be. When I use a 9 x 13 pan I center the rolls more in the middle of the pan, there is space around the edges. Rolls pictured were baked in an 8 x 11 pan. A round pan or cast iron skillet works well too.
- Serving Size: 1 roll
- Calories: 146
- Sugar: 4 g
- Sodium: 112.9 mg
- Fat: 2.5 g
- Saturated Fat: 1.3 g
- Trans Fat:
- Carbohydrates: 26.6 g
- Fiber: 1.3 g
- Protein: 4.5 g
- Cholesterol: 5.5 mg
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