Hello and welcome back to my sourdough series! If you’ve been following along, hopefully you have developed an active sourdough starter using my beginner’s sourdough starter guide and are making lots of delicious sourdough recipes.
Now that it’s the day after Thanksgiving, you probably have LOTS of leftovers (we certainly do) and are wondering what the *heck* you’re gonna make now? If you’re anything like my family, you’ll be making a lot of Thanksgiving leftover sandwiches (like, a lot). But those store-bought dinner rolls get really boring really fast, so I suggest you try making these sourdough dinner rolls instead! They’re excellent companions to any bounty of Thanksgiving leftovers. Also, they’re much simpler than the Beginner’s Sourdough Bread recipe that I posted last week. It’s the perfect way to get your feet wet if you're still intimidated by those pesky sourdough loaves. Even better, it only takes a few hours to make some warm, delicious and (of course) sour bread rolls. No one has said it yet, but there’s no need to thank me, it’s the yeast I could do!
Also, Chloe is loving the rolls! She loves them so much that she didn’t even criticize my technique, so we’ll chalk that up as a win and give it a 10/10.
Notes
Adding Toppings or Mix Ins
If you want to add toppings, brush the tops with egg wash and sprinkle on the toppings right before the bread rolls go into the oven. If you want to mix something into the rolls, add those goodies during the kneading process. (I think they’re delicious as is, but it’s your prerogative.)
Making them the Day Before
If you want to make these the day before, you can either put the bread dough into the refrigerator before the first rise or before the second. You’ll know they’re ready to be shaped into balls or if they’re ready to go into the oven if they’re no longer cold to the touch. It usually takes 2 hours for dough to reach room temperature after coming out of the fridge.
Sourdough Dinner Rolls
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 6 hours and 5 minutes
Yield: 10 rolls
Ingredients
10 oz fed, active sourdough starter
8 oz water
4.5 oz unbleached all purpose flour
6 oz whole wheat flour
11 grams salt
Directions
In a large bowl (that attaches to a stand mixer) combine all the bread roll ingredients and mix well.
Knead the dough with a dough hook for 3 minutes or until a smooth dough forms.
Cover the dough in plastic wrap and let it rise at room temperature for 4 hours or until almost doubled.
Scrape the dough out of the bowl onto an un-floured work surface and divide into 10 even dough balls. Then shape each dough into a ball.
Line a cast iron Dutch oven (or any large pot that’s oven safe) with parchment paper, place the dough balls inside the pot, cover with plastic (or just use the pot’s lid) and let the dough balls rise again for 1 hour. They should look puffy, but not doubled.
Place the lid on the pot and put it into a COLD oven (trust me). Set the temperature to 425 degrees F and wait for he oven to reach 425 before setting a timer. Once the oven has finished preheating, set a timer for 20 minutes. Then, remove the lid and bake the bread rolls for another 10-15 minutes or until the tops are golden.
Remove from the oven and use the parchment to pull the rolls out of the pot and let them cool completely.
Pin It!
Comments