Description
These soft and fluffy sourdough dinner rolls are perfect for any meal, featuring a tender crumb thanks to the sourdough discard and a slight sweetness from the sugar. Ideal for family dinners or holiday gatherings, these rolls require an overnight rise to develop flavor and texture, resulting in golden, buttery rolls fresh from the oven.
Ingredients
Scale
Dough Ingredients
- 1 ¼ cups warm milk (not hot)
- â…“ cup sourdough discard
- ¼ cup vegetable oil
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg
- 4 ¼ cups all-purpose flour (spooned and levelled)
Topping
- Melted butter, for brushing
Instructions
- Mix Wet Ingredients: In a stand mixer bowl, combine the warm milk, sourdough discard, vegetable oil, sugar, salt, and egg. Mix until well incorporated to create a smooth base for the dough.
- Add Flour and Knead: Gradually add the all-purpose flour to the wet mixture. Using the dough hook attachment, knead for 5-6 minutes until the dough is smooth and no longer sticky, indicating proper gluten development.
- First Rise: Cover the dough and let it rise in a warm place for 6-8 hours. This long fermentation allows the sourdough flavors to develop and the dough to double in size.
- Prepare Baking Dish: Grease and line a 9×13 inch baking dish with parchment paper to prevent sticking and ensure easy removal of the rolls after baking.
- Shape Rolls: Punch down the risen dough gently and divide it into 15 equal pieces. Shape each piece into a smooth ball by tucking the edges underneath.
- Second Rise: Arrange the shaped dough balls evenly in the prepared baking dish. Cover and let them rise again for 1-2 hours until noticeably puffed and nearly doubled in size.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they turn golden brown on top and sound hollow when tapped.
- Finish: Remove the rolls from the oven and immediately brush them with melted butter for a soft and flavorful crust. Let cool slightly before serving.
Notes
- Ensure the milk is warm, not hot, to avoid killing the sourdough culture.
- Use sourdough discard from a mature starter for best flavor.
- Letting the dough rise in a consistently warm environment helps the fermentation process.
- For softer rolls, brush melted butter immediately after baking.
- You can freeze leftover rolls and reheat before serving.
