Sourdough Rolls Recipe

A shiny buttery top on homemade sourdough rolls.

5 from 1 vote

Skip the frozen store-bought options, and make this soft and fluffy sourdough rolls recipe with eight simple ingredients and no refined sugar instead!

Prep Time15

Cook Time16

Proofing3

Total Time3 31

Course: Side Dish

Cuisine: All American

Diet: Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian

Servings: servings

Calories: 212kcal

Author: Sammi Ricke

Cost: $3.00

Equipment

1 Stand Mixer
1 9x13 pan

Ingredients

1/2 cup warm milk 110-115ºF (we use whole milk)
2 Tablespoons honey
1 package instant yeast (2 1/4 teaspoons)
2 large eggs, room temperature
3 Tablespoons light olive oil or melted butter
1 cup sourdough starter discard at room temperature (see notes)
1 teaspoon salt
3 cups all-purpose flour (slightly adjust this based on differing starters)
1 Tablespoon milk to brush on top of the unbaked rolls

Instructions

In the bowl of a stand mixer (see notes if not using a stand mixer), whisk together the warm milk, honey, and yeast. Allow it to sit at room temperature for about 5 minutes. The mixture will start to bubble.
1/2 cup warm milk 110-115ºF, 2 Tablespoons honey, 1 package instant yeast (2 1/4 teaspoons)
Add the eggs, oil, starter (see notes), salt and flour to the bowl. With the dough hook, mix on low speed (I use setting 2) until combined (about 3-5 minutes). Scrape down the sides of the bowl as needed. Then continue to knead (I turn down to “stir” or 1) another 7-9 minutes for a total of about 12 minutes of combining and kneading the dough (see “Prep Tips ” in Notes).
2 large eggs, room temperature, 3 Tablespoons light olive oil or melted butter, 1 cup sourdough starter discard at room temperature, 1 teaspoon salt, 3 cups all-purpose flour
Place the dough hook in the sink and remove the dough from the bowl and set on the countertop.
Spray nonstick cooking spray into the bowl of the stand mixer and place the dough back inside. Cover the bowl with a damp towel.
Let the dough rise (also known as bulk rise) in a warm place for about 90 minutes to 2 hours or until it about doubles in size (see notes).
On a lightly floured surface, divide the dough into 12 equal pieces. Roll the dough between your hands or pull the dough to make a smooth ball, then place the dough balls in a greased 9x13" baking dish. We use a metal pan, bake times may vary using glass or ceramic.
Do the second rise for 45 minutes to an hour at room temperature, or until about doubled in size. Cover the bread pan with a dry towel - not damp or it will stick to the top of the dough.
Preheat the oven to 375°F.
In a small bowl, pour one tablespoon of milk. Use a pastry brush to brush on the tops of the unbaked rolls. This gives them a shiny golden brown top.
1 Tablespoon milk to brush on top of the unbaked rolls
Bake the rolls for about 16-18 minutes, or until a lovely golden brown color on top and the inside of the rolls reach a temp of 190F.
Allow the rolls to rest for 5-10 minutes. Then remove from the pan and place on a wire rack. If desired, brush the tops of the warm rolls with butter before serving.
Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

Ingredient Tips - The discard must be room temperature before it is used in the dough. Sourdough discard is usually cold as it is stored in the fridge. I place ¾ cup of discard in a 1 cup measuring cup and allow the discard to come to room temperature. The discard will grow as it warms and fill the measuring cup. If you end up with too much, just place it back in your discard container in the fridge.

Prep Tips - If the dough is sticky after kneading, add 1/4 cup flour. Sourdough starters often vary in consistency. Add enough flour so that the bread dough feels slightly tacky. It should not feel dry, but yet shouldn't stick all over your hands. We find that 3 cups of flour works great with our starter. The dough will get less sticky as you knead it, so be careful not to add too much flour at the start!

Make Ahead Option - Bake these rolls the day before and allow to cool on a wire rack. Then store in an airtight container. When ready to serve, warm in the oven or microwave and brush the tops with butter.

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