Sourdough Rolls Easy And Delicious Recipe Step By Step
This Sourdough Rolls Easy And Delicious Recipe Step By Step guide shows home bakers how to make soft golden sourdough rolls with a gentle tang and a tender crumb. The recipe uses an active starter, simple pantry ingredients, and clear timing so you can serve bakery style rolls with everyday dinners or special holiday meals. It is written in American English and is designed to be easy to follow for new sourdough bakers while still giving deep flavor and flexible variations.
Equipment
- Large mixing bowl
- Medium bowl or jar for sourdough starter
- Measuring cups and measuring spoons
- Wooden spoon or silicone spatula
- Kitchen scale optional
- Bench scraper or sharp knife
- Rectangular metal baking pan about nine by thirteen inches
- Clean kitchen towel
- Wire cooling rack
- Pastry brush for melted butter
Ingredients
- Main dough ingredients
- 1 cup active sourdough starter
- 1.25 cups warm whole milk
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter soft
- 1 large egg room temperature
- 1.5 teaspoons fine sea salt
- 4 cups all purpose flour plus a little extra for dusting the work surface
- 1 teaspoon neutral oil or soft butter to grease bowl and pan
- Optional topping
- 1 tablespoon melted butter for brushing baked rolls
- 1 pinch flaky salt optional
- Notes for vegan version
- Use unsweetened plant milk in place of whole milk
- Use a plant based butter or neutral oil instead of butter
- Replace the egg with 3 tablespoons plant milk mixed with 1 tablespoon oil
Instructions
- Activate the sourdough starterFeed your sourdough starter 4 to 8 hours before mixing the dough so it is bubbly and has doubled in size. Use it when it smells mildly tangy and shows many bubbles on the surface and along the sides of the jar.
- Mix the wet ingredients In a large mixing bowl add the warm whole milk, granulated sugar, soft unsalted butter, egg, and active sourdough starter. Stir with a wooden spoon or spatula until the mixture looks mostly smooth and the butter is well blended.
- Add dry ingredients and form the doughSprinkle the fine sea salt over the mixture. Add about 2 cups of the all purpose flour and stir until no dry flour remains. Gradually add more flour, a small amount at a time, until the dough forms a soft shaggy ball that pulls away from the sides of the bowl. The dough should feel soft and slightly sticky rather than stiff.
- Knead the doughLightly flour your work surface. Turn the dough out onto the surface. Knead by pushing the dough away with the heels of your hands, folding it back over itself, and turning it a little each time. Continue for about 8 to 10 minutes. Add only light dustings of flour as needed to prevent sticking. The dough is ready when it feels smooth, elastic, and still slightly tacky.
- Let the dough riseGrease a clean bowl with a thin layer of neutral oil or soft butter. Place the dough in the bowl and turn it once so the top is lightly coated. Cover the bowl with a clean kitchen towel. Let the dough rise at warm room temperature until it has doubled in size. This usually takes 3 to 6 hours depending on the strength of your starter and the warmth of your kitchen. The dough is ready when a gentle press with a fingertip leaves a slow filling dent.
- Divide and shape the rollsLightly flour your work surface again and gently turn the risen dough out of the bowl. Avoid pressing out all the air. Pat the dough into a rough rectangle. With a bench scraper or sharp knife, cut the dough into 12 fairly even pieces. Take one piece at a time and pull the edges under to form a tight ball. Pinch the seam on the bottom so it holds. Place each ball seam side down in a greased rectangular baking pan, spacing them evenly.
- Second rise or overnight chill Cover the pan with a clean towel and let the rolls rise at warm room temperature until they look puffy and nearly doubled. This can take 2 to 4 hours. The rolls are ready to bake when they look round and light and a gentle tap leaves a soft impression that slowly fades.For an overnight option, cover the pan and place it in the refrigerator once the rolls have risen partway. Chill for 8 to 12 hours. When ready to bake, let the chilled rolls sit at room temperature for about 45 minutes to finish puffing before they go into the oven.
- Bake the sourdough rollsHeat the oven to 375 degrees F. Place the pan of rolls on the center rack. Bake for 20 to 25 minutes until the rolls are a deep golden color and sound hollow when tapped. If your oven browns unevenly, rotate the pan halfway through baking.
- Finish and coolRemove the pan from the oven. While the rolls are still hot, brush the tops with melted butter. Sprinkle with a small pinch of flaky salt if you enjoy a lightly salty crust. Transfer the rolls to a wire cooling rack or a folded towel so the bottoms do not become soggy. Let them cool for at least 15 minutes before serving so the crumb can set while they stay warm and fragrant.
- ServeServe the sourdough rolls warm with butter, olive oil, or your favorite spread. They pair well with soups, salads, roasted vegetables, and holiday main dishes. Leftover rolls make excellent small sandwiches and breakfast toast.
Notes
Use a strong, active starter for the best rise. If your starter seems weak, give it two or three regular feedings in the day before baking.
If your kitchen is cool, place the covered bowl of dough in a slightly warmer space such as near a warm appliance, but keep it away from direct heat. Longer rising times are normal in a cooler room.
For a higher fiber version, replace up to one third of the all purpose flour with whole wheat flour and add a little extra warm milk if the dough feels dry.
For a dairy free version, use plant milk and plant based butter or neutral oil, and brush the baked rolls with olive oil instead of butter.
Store fully cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the rolls in a sealed bag and reheat in a warm oven until soft and hot inside.