Sourdough Dinner Rolls

These sourdough dinner rolls are sure to bring a sense of warmth and satisfaction to your meal.

I made the mistake of making these rolls early in the day with the hopes of saving them for dinner time.

Of course, they didn’t last that long!

My kids couldn’t stop eating them. They wanted these rolls for sandwiches and with butter.

When it comes to dinner rolls, sourdough offers a unique taste that sets it apart from traditional yeast rolls.

Each roll is rich and savory to complement any meal. Whether alongside roast and gravy or used to create your favorite sandwich, these sourdough dinner rolls are an excellent choice.

Making sourdough dinner rolls from scratch might take a little time and patience, but the results are well worth it.

Not to mention, homemade sourdough dinner rolls are:

• Soft and fluffy on the inside with a slightly crisp, golden-brown crust.
• Has a lower glycemic index, making it a healthier option.
• The sourdough rolls complement both savory and sweet dishes.
• The rolls are great with meals or perfect with butter alone!

Why You’ll Enjoy These Sourdough Dinner Rolls

• Slightly tangy flavor with a hint of sweetness
• An instant upgrade from sliced bread
• Beautiful golden top resembling the familiarity of storebought rolls
• You get to enjoy a dinner roll made with whole grains!

Ingredients

To make these soft sourdough dinner rolls, you will need the following ingredients:

• 10 g salt
• 100 g sourdough starter
• 5 g vanilla extract
• 1 egg yolk
• 215 g all-purpose flour
• 215 g sorghum flour
• 20 g agave
• 280 g whole milk
• 40 g butter

Tools You’ll Need

• Stand mixer with a dough hook attachment
• Digital scale
• Baking dish

Instructions

1. Add the milk, butter, agave, salt, egg, vanilla, and sourdough starter to your stand mixer. Mix until the ingredients are well combined.
2. Using the dough hook, add the flours to the mixing bowl with the wet ingredients. Allow the mixer to knead the dough until it is pulling away from the sides of the bowl. The dough should not be sticky but glossy and slightly tacky.
3. Once the dough is properly kneaded shape the dough in a ball and place the dough in a lightly greased bowl (cover with plastic wrap) to allow it to bulk ferment until doubled.
4. After the dough has doubled in size remove the dough from the bowl.
5. Separate the dough into 12 equal pieces. Shape each piece of dough into a ball then place inside of the baking dish. (Allow each ball of dough to gently touch each other).
6. Cover the baking dish with a tea towel and allow the dough to double. The balls of dough will double and puff together after about 2 hours or so.
7. After the dough has doubled brush the top of the rolls with butter.
8. Preheat oven to 350 degrees.
9. Bake for about 30 minutes being sure to not allow the rolls to burn.
10. Once done, you can butter the top of the rolls again with butter

Tips for Making Homemade Sourdough Dinner Rolls from Scratch

1. Active Starter: Make sure your sourdough starter is active and bubbly before using it in this recipe. Feed it a few hours before you begin to ensure it’s at its peak.
2. Warm Environment: Sourdough loves a warm environment. If your kitchen is cool, you can create a warm place for your dough to rise by placing it in an oven with the light on or near a warm appliance.
3. Proper Kneading: Kneading the dough properly helps develop the gluten, which gives the rolls their structure and chewy texture. Don’t skip this step!
4. Second Rise: The second rise is important for the rolls to develop their final shape and texture. Make sure to give them enough time to rise until they are puffy and touching each other.
5. Baking Time: Keep an eye on your rolls as they bake. Ovens can vary, so they may need a little more or less time than stated. They should be golden brown and sound hollow when tapped on the bottom.

Sourdough Dinner Rolls FAQ’s

Q: Can I use all-purpose flour instead of a mix of all-purpose and sorghum flour? A: Yes, you can use only all-purpose flour if you don’t have sorghum flour. The sorghum adds a nutty flavor and slightly different texture, but the rolls will still be delicious with just all-purpose flour.

Q: How do I know when my sourdough starter is ready to use? A: Your sourdough starter is ready to use when it’s bubbly and has doubled in size a few hours after feeding. It should also have a pleasant, slightly tangy smell.

Q: Can I make the dough ahead of time? A: Yes, you can prepare the dough and let it rise in the refrigerator overnight. This can actually improve the flavor. Just bring it to room temperature before shaping and baking.

Q: What should I do if my dough isn’t rising? A: If your dough isn’t rising, it could be that your starter isn’t active enough or the environment is too cool. Make sure your starter is bubbly and active, and try placing the dough in a warmer spot to rise.

Q: Can I freeze the rolls? A: Yes, you can freeze the baked rolls. Let them cool completely, then store them in an airtight container or freezer bag. To reheat, thaw them at room temperature and warm them in the oven before serving.

Q: Can I add other ingredients to the dough? A: Absolutely! You can customize your rolls by adding herbs, cheese, or even dried fruits. Just be mindful of the additional moisture and adjust the flour if needed.

Q: Why do my rolls turn out dense? A: Dense rolls can be a result of not enough rising time or over-kneading the dough. Make sure to allow the dough to rise fully and knead it just until it’s smooth and elastic.

More Home Cooking Recipes to Enjoy!

Sourdough Sandwich Loaf Bread

Sourdough Cinnamon Rolls

Sourdough Whole Grain Sandwich Thins

Sourdough Dinner Rolls

Made from scratch with a blend of all-purpose and sorghum flours, these rolls are the perfect sourdough dinner rolls to have on your plate. Both wholesome and delicious!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting 14 hours hrs

Course dinner, lunch, Side Dish

Cuisine American

Servings 12 rolls

Equipment

• stand mixer
• Measuring cups & spoons
• baking dish

Ingredients

  

• 10 g salt
• 100 g sourdough starter
• 5 g vanilla extract
• 1 egg yolk
• 215 g all-purpose flour
• 215 g sorghum flour
• 20 g agave
• 280 g whole milk
• 40 g butter

Instructions

 

• Add the milk, butter, agave, salt, egg, vanilla, and sourdough starter to your stand mixer. Mix until the ingredients are well combined.
• Using the dough hook, add the flours to the mixing bowl with the wet ingredients. Allow the mixer to knead the dough until it is pulling away from the sides of the bowl. The dough should not be sticky but glossy and slightly tacky.
• Once the dough is properly kneaded shape the dough in a ball and place the dough in a lightly greased bowl (cover with plastic wrap) to allow it to bulk ferment until doubled.
• After the dough has doubled in size remove the dough from the bowl.
• Separate the dough into 12 equal pieces. Shape each piece of dough into a ball then place inside of the baking dish. (Allow each ball of dough to gently touch each other).
• Cover the baking dish with a tea towel or kitchen towel and allow the dough to double. The balls of dough will puff together after about 2 hours or so.
• After the dough has doubled brush the top of the rolls with butter.
• Preheat oven to 350 degrees.
• Bake for about 30 minutes being sure to not allow the rolls to burn.
• Once done, you can butter the top of the rolls again with butter