Soft Sourdough dinner rolls kissed with butter and fluffy as dreams, vanish faster than your family's appetite. Print the recipe card below!
Soft Sourdough rolls are so good that they disappear as fast as they get to the dinner table! It's so funny but my family (especially teenage boys) feel loved when I make a batch of these rolls for dinner. Print the recipe card below!
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- Soft Sourdough Rolls
- Ingredients
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- Soft Sourdough Rolls
Soft Sourdough Rolls
Irresistible sourdough rolls your family will adore... Appetites surrender to these golden brown soft sourdough rolls bursting with tangy flavor and melt-in-your-mouth fluff... They'll disappear before you can get seconds!
These sourdough rolls boast a soft crust, and sourdough tang like no other... Butter and eggs elevate the flavor, structure, and satisfaction too!
But the versatility doesn't stop at dinner rolls. I use this versatile soft dinner rolls recipe and adapt it for so many different great rolls... I also use it for decadent cinnamon rolls, or add cocoa powder and chocolate chips for chocolate rolls!
Soft Sourdough Roll Tools
You only need a few tools to make these soft sourdough rolls including:
- A large mixing bowl. (Or the bowl of a stand mixer.)
- Measuring cups
- A towel to cover the dough as it rises. (You can also use plastic wrap but I much prefer a clean towel)
- A warm rising spot.
- 9x13 baking dish (or a 9x9 for half the recipe). You can also use a cast iron skillet, or baking sheet covered with parchment paper.
Ingredients
One of the best things about sourdough is how simple the ingredients are... This dough includes the traditional sourdough starter, flour and salt like traditional sourdough bread, with a few extras to enrich the roll!
- 2 cups active sourdough starter, instead of commercial yeast (get my homemade sourdough starter recipe here.)
- 1 cup warm water (unchlorinated if possible)
- 5 ½ cups all-purpose flour (You could make this with other flour but will need to adjust the amount) I do not use bread flour.
- ⅓ cup sugar - I'm using white sugar, but you can use any dry flour here.
- 1 ½ teaspoon salt
- 1 large egg
- ½ cup (or 1 cube) of butter
- 1 tablespoon olive oil.
Instructions
- Activate your starter:Combine equal parts water and flour (1.4 cups of each) with 2 tablespoons tablespoons sourdough discard in a jar. Let it bubble up on the counter.
- Mix dry ingredients:In a large bowl, combine 5 cups flour, 1.5 teaspoon salt, and ⅓ cup sugar. Reserve ½ cup flour for kneading.
- Form the well:Press a deep well in the flour mixture for the wet ingredients.
- Combine wet ingredients:Pour into your flour well 2 cups bubbly sourdough starter, 1 cup warm water (or milk for a richer flavor), 1 large egg, and ½ cup softened butter. Using your hands (or a stand mixer with the paddle attachment) mix well until everything is smoothly incorporated.
- Knead the dough:Dust your countertop with about ¼ cup flour. Transfer the wet dough onto the floured surface and knead for 5-7 minutes until smooth and elastic. Gradually add the remaining ¼ cup flour, only as needed, to achieve a soft and slightly tacky dough that's not sticky to handle. (If using a stand mixer, knead on low speed with the dough hook for 3-5 minutes.)
- Shape and oil:Shape the dough into a smooth ball. Coat a large bowl with 1 tablespoon olive oil and gently place the dough ball inside, turning once to coat it evenly.
Bulk Fermentation
- Cover your dough in the bowl with a clean towel, or plastic wrap, and set it in a warm spot for the first rise till doubled (this is your bulk fermentation rise time.)
- Punch down dough.
- Butter baking pans.
- Divide rolls into 12-15 equal pieces.
- Shape into individual rolls, and place them into a prepared baking dish.
Second Rise
- Cover shaped rolls in a baking pan and let rise till doubled or nice and puffy. (You can put your rolls into the fridge at this point to bake the next day.)
- Bake in a preheated oven at 350 degrees F for 20-25 minutes, till golden on top!
- Remove from the oven.
- Spread melted butter over the top of hot rolls.
Rising Time & Room Temperature
Every sourdough baker knows that room temperature plays a crucial role in the rise time of their beloved rolls.In a chilly kitchen,your dough might take all day to proof,but there's a secret weapon to speed things up:your oven!
Harnessing the Warmth of Your Oven:
Whether you have a gas oven with a pilot light or an electric model,you can create the perfect cozy environment for your dough to rise quickly.Here's how:
- Gas oven with pilot light:Embrace the gentle warmth! Check the internal temperature with an instant-read thermometer – ideally, it should be around 93°F (34°C).
- Electric oven:Gently preheat your oven to 180°F (82°C) for 5 minutes, then turn it off to create a warm haven.
Nurturing the Dough's Rise:
- Place your dough in the warmed oven and watch it double in size.
- For subsequent rises,maintain this cozy temperature with brief preheat cycles as needed.
- Remember,we're aiming for balmy,not baking!Keep the oven below 80-93°F (27-34°C) to avoid overheating the dough.
Speedy Roll Magic:
I love using my trusty warm oven (consistently at 93°F) for both the bulk fermentation and second rise of these irresistible sourdough rolls. It cuts the rise time down to just 2.5 hours, delivering fluffy, soft rolls in a fraction of the time!
Dough Temperature
For best results your sourdough ferments between the internal temperatures of 80–90°F (27–32°C). That temperature is optimal for sourdough to rise and ferment. You can get a faster rise with warmer temperatures, and of course, a slower rise with cooler temps in the fridge for an overnight rise.
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review!Tag me on Instagram@farmhouse_harvestwith your delicious creation!
Soft Sourdough Rolls
Yield: 15
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 35 minutes
Soft sourdough rolls enriched with egg and butter are fluffy, tender, flavorful, and delicious! These pull-apart rolls are so good that they disappear as fast as they get to the dinner table!
Ingredients
- 2 cups active sourdough starter (This takes the place of commercial yeast or instant yeast)
- 1 cup warm water (unchlorinated if possible)
- 5 ½ cups all-purpose flour (You could make this with other flour but will need to adjust the amount) I do not use bread flour.
- ⅓ cup sugar - I'm using white sugar, but you can use any dry flour here.
- 1 ½ teaspoon salt
- 1 large egg
- ½ cup (or 1 cube) of butter
- 1 tablespoon olive oil.
Instructions
- Activate your starter:Combine equal parts water and flour (1.4 cups of each) with 2 tablespoons tablespoons sourdough discard in a jar. Let it bubble up on the counter.
- Mix dry ingredients:In a large bowl, combine 5 cups flour, 1.5 teaspoon salt, and ⅓ cup sugar. Reserve ½ cup flour for kneading.
- Form the well:Press a deep well in the flour mixture for the wet ingredients.
- Combine wet ingredients:Pour into your flour well 2 cups bubbly sourdough starter, 1 cup warm water (or milk for a richer flavor), 1 large egg, and ½ cup softened butter. Using your hands (or a stand mixer with the paddle attachment) mix well until everything is smoothly incorporated.
- Knead the dough:Dust your countertop with about ¼ cup flour. Transfer the wet dough onto the floured surface and knead for 5-7 minutes until smooth and elastic. Gradually add the remaining ¼ cup flour, only as needed, to achieve a soft and slightly tacky dough that's not sticky to handle. (If using a stand mixer, knead on low speed with the dough hook for 3-5 minutes.)
- Shape and oil:Shape the dough into a smooth ball. Coat a large bowl with 1 tablespoon olive oil and gently place the dough ball inside, turning once to coat it evenly.
- Cover your dough inside the mixing bowl with a clean washcloth and set it in a warm spot for the first rise till doubled (this is your bulk fermentation.)
- Punch down dough.
- Butter or line baking pans.
- Divide rolls into equal pieces, Shape into individual rolls, and place them into the prepared baking dish.
- Second rise - Cover shaped rolls in a baking dish and let rise till doubled or nice and puffy. (You can put your rolls into the fridge at this point to bake the next day, if desired.)
- Bake in a preheated oven at 350 degrees F for 20-25 minutes or till golden on top!
- Remove from the oven.
- Spread melted butter over the top of the hot rolls. Enjoy 😉
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Soft Sourdough Roll Variations
- Soft Sourdough Cinnamon Rolls!
- Apply an egg wash on top of the rolls right before baking for a beautiful deep brown finish!
- Bread Machine - I've not tried making this dough in a bread machine, but I'm sure it would work just as well.
- You can make this recipe with whole wheat flour as long as it is all-purpose whole wheat. If you grind fresh flour, you will need to adjust the amount of flour.
- This recipe can be used as bread dough and shaped into a loaf for sourdough sandwich bread! Just increase the baking time to 40-55 minutes, till golden brown on top.
More Sourdough Recipes
Thank you so much for stopping by our farmhouse. I hope you love this soft sourdough roll recipe! You may also enjoy these simple sourdough recipes:
- How to make a sourdough starter from scratch. Learn to make your own sourdough starter!
- Sourdough Bread for Beginners...A simple no knead sourdough artisan bread.
- Sourdough cheddar biscuits. - Quick recipe for a last-minute side dish that everyone loves!
- Sourdough Pumpkin Bread- Perfectly spiced pumpkin bread with all the benefits of sourdough. A great snack or breakfast!
- Sourdough Pancakes- Super fast and easy breakfast that kids will LOVE!
- Sourdough English Muffins- Super simple English muffin recipe for egg sandwiches for toast!
- Sourdough Streusel Pumpkin Coffeecake- A treat for your morning!
- My favoritesourdough carrot cake... A moist rich carrot cake with cream cheese frosting. I love making this for Easter!
How to Store Soft Sourdough Rolls
If you have leftover rolls, store them in an air-tight container on your counter! Keeping these rolls on the counter (instead of the fridge) keeps them soft!
They make a great sandwich base the next day!
Sourdough's Secret Weapon: Unlocking the Power of Grains
Beyond Delicious:Sourdough isn't just a bread trend; it's a nutritional powerhouse. Research in "Comprehensive Reviews in Food Science and Food Safety" (2018) reveals hidden perks like improved mineral absorption (iron, calcium, zinc) and a lower glycemic index.The secret? Sourdough's unique fermentation process.
Taming the Antinutrient:Grains naturally contain phytic acid, which blocks absorption of key minerals. But sourdough fermentation changes the game. Here's how:
- Enzyme Activation:Sourdough starters harbor phytase, an enzyme that naturally breaks down phytic acid. The lactic acid produced during fermentation activates this enzyme, turning it into a mineral-unlocking hero.
- Acid Assist:This fermentation acidity contributes to a process called acid hydrolysis. It weakens phytic acid's grip on minerals, making them readily accessible for your body.
- Mineral Boost:With phytic acid neutralized, essential minerals like iron, calcium, and zinc are free to join the nutritional party, enhancing your overall nutrient intake.
Finding the Fermentation Sweet Spot:While longer fermentation (12-24 hours) maximizes phytic acid reduction, it's not a one-size-fits-all solution. Remember these factors:
- Starter Age:Young starters need more time than seasoned veterans.
- Temperature:Warmer environments speed things up, cooler ones slow them down.
- Flour Power:Whole grains take longer to ferment than refined ones.
- Flavor & Texture:Long ferments yield tangier bread with a softer crumb, while shorter ones offer milder flavors and denser textures.
Here's your guide:
- Nutrient Champion:Aim for 12-24 hours at moderate room temperature (70-75°F) for maximum mineral liberation.
- Balanced Approach:Shorter ferments (6-8 hours) offer milder flavors and good digestibility with some added nutritional benefits.
- Dough Whisperer:Trust your dough! Observe its rise and adjust timing as needed. Over-fermentation can lead to unwanted sourness and weakened gluten.
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