Sourdough Dinner Rolls Recipes

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SOURDOUGH ROLLS



Sourdough Rolls image

Nice crust on the outside and light and fluffy on the inside. Yummy sourdough rolls for soups or sandwiches!

Provided by e_prusia

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h25m

Yield 14

Number Of Ingredients 8

2 ½ cups sourdough starter
1 ½ cups water
1 (.25 ounce) package active dry yeast
3 tablespoons butter, melted
3 tablespoons white sugar
6 cups bread flour
1 teaspoon salt
2 tablespoons cornmeal, or as needed

Steps:

  • Bring sourdough starter to room temperature.
  • Heat water to 120 degrees F (49 degrees C) to 130 degrees F (54 degrees C) in a saucepan. Transfer to a glass bowl; add yeast. Cover with plastic wrap; let stand about 10 minutes.
  • Stir melted butter and sugar together in a bowl. Add butter mixture to yeast water; stir in starter.
  • Combine 3 cups flour and salt in a large bowl. Add starter mixture slowly; mix well. Stir in 2 cups flour; turn dough out onto a lightly floured surface.
  • Knead in as much remaining flour as possible to create a stiff, smooth ball, at least 10 minutes. Transfer ball to a lightly oiled bowl; cover with plastic wrap. Let rise until doubled, 45 minutes to 2 hours.
  • Punch dough down; turn out onto a floured surface. Divide into 14 balls; cover and let rise for 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top.
  • Place baking sheet into the preheated oven. Spray the walls of the oven with water once to create steam; bake until tops are golden, for a total of 20 to 25 minutes. Cool on a wire rack.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 16.3 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 195 mg, Sugar 3.7 g

SOFT SOURDOUGH DINNER ROLLS RECIPE



Soft Sourdough Dinner Rolls Recipe image

Soft sourdough dinner rolls are everything you ever dreamed of! These amazing, pull-apart dinner rolls are fluffy, buttery, and so easy to make.

Provided by Amy Duska

Categories     Side Dish

Time 8h45m

Number Of Ingredients 10

1 tablespoon sourdough starter
1/3 cup + 1 tablespoon all-purpose flour
3 1/2 tablespoons water
2 tablespoons butter
1 cup milk
3 tablespoons sugar
1 teaspoon salt
1/2 cup active sourdough starter
3 cups + 2 tablespoons bread flour
1 tablespoon melted butter (for brushing the top of the rolls after baking)

Steps:

  • 8 PM Feed starter: 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
  • 7:30 AM Melt butter: In a small saucepan, melt the butter, milk, sugar and salt together over low heat. Pour the mixture into a mixing bowl and allow it to cool down to room temperature.
  • 8 AM Mix the dough: Add the flour and active sourdough starter to the bowl and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.
  • 9 AM First rise: Perform 3 sets of stretch and folds spaced 30 minutes apart, keeping the bowl covered between sets. To perform a set, pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. After the final set, cover and allow the dough to rise for 2 hours or until it has risen by 50% in size. (See notes.)
  • 12 PM Shape and Second rise: Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 65 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let rise for 3-4 hours.
  • 4 PM Bake: About 20 minutes before you are ready to bake preheat your oven to 375°F (190°C). Bake for 25-30 minutes or until they are golden brown on top. The internal temperature of the rolls should be 190°F when fully baked. Brush the top of the roll with melted butter and serve.

Nutrition Facts : ServingSize 1 roll, Calories 163 kcal, Carbohydrate 29 g, Protein 5 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 220 mg, Fiber 1 g, Sugar 4 g

SOFT SOURDOUGH ROLLS



Soft Sourdough Rolls image

These buttery and soft sourdough rolls are super easy to make and they're the perfect side dish for any meal! Sourdough adds a depth of flavor to rolls that you just can't get any other way!

Provided by Juliea Huffaker

Categories     Baking

Time 4h40m

Number Of Ingredients 8

2 cups room temperature sourdough starter
1 cup warm water or milk
1.5 teaspoons salt
4 cups flour
1/2 cup or 1 cube butter for stuffing rolls and prepping pan
*Optional Egg Wash
1 egg
2 tablespoons water

Steps:

  • Feed Sourdough starter the night before.
  • Bring sourdough starter to room temperature.
  • Preheat Oven to 115 degrees, then turn it off.
  • In a large bowl of a stand mixer or large mixing bowl, and add 2 cups sourdough starter, 1 cup warm water or warm milk, 4 cups of flour, and 1.5 teaspoons salt.
  • Mix all ingredients till well incorporated using a mixer with a dough hook, or a large wooden spoon. Mix till dough pulls away from the sides of the bowl.
  • Cover bowl with towel and place in the warm oven to rise till doubled (about 2 hours.)
  • Generously butter a 7x11" or 9x13" baking pan, Or Line a baking sheet with parchment paper.
  • On a floured work surface, cut dough into 12 or 15 equal pieces.
  • Roll each piece into a dough ball adding a small pat of cold butter to the center of each roll.
  • Place rolls in rows of three into your buttered baking dish, or prepared baking sheet.
  • preheat oven to 115 again an then turn it off.
  • Cover rolls with a clean dish towel, and place into a warm spot, or warmed oven again. (Heat your oven to about 115 degrees, and make sure you turn your oven off before placing rolls in it!)
  • After rolls have doubled in size, remove them from the oven.
  • Preheat Oven to 350 degrees F.
  • In a small bowl whisk together 1 egg, 2 tablespoons water, and a dash of salt.
  • Use a pastry brush to spread egg wash on top of the dough.
  • Place rolls onto the CENTER rack of the preheated oven.
  • Bake for 25-30 minutes till golden brown.
  • Remove rolls from the oven and generously melt butter over the tops of the rolls! Buttering hot rolls make these soft sourdough dinner rolls!

SOURDOUGH DINNER ROLLS



Sourdough Dinner Rolls image

Another great recipe to use your starter. I have no idea where this recipe originated. I have gotten into long term formation of sourdough and have edited the recipe to make the commercial yeast optional.

Provided by PaulaG

Categories     Breads

Time 2h20m

Yield 12-16 serving(s)

Number Of Ingredients 8

1 cup sourdough starter, freshly fed and active
1 1/2 cups warm water
1 tablespoon yeast (optional)
1 tablespoon salt
2 tablespoons white sugar or 2 tablespoons brown sugar
2 tablespoons olive oil
3 -4 cups flour (I use 1/2 white and 1/2 whole wheat.)
butter, melted

Steps:

  • Lightly oil a 9 x 13 inch pan or line with parchment paper.
  • In a large mixing bowl combine starter, water, yeast (if using), salt, sugar and oil.
  • Stir in flour, adding flour 1/2 cup at a time until dough is manageable. This can also be done using a stand mixer and break hook.
  • Turn out onto a floured surface and knead well.
  • Place dough in a bowl and cover, set in a warm place to double in size or cover bowl and leave out for 8 hours to proof.
  • When double or fully proofed, punch dough down and with lightly floured hands, form into rolls.
  • Place on prepared pan and let rise until doubled then bake approximately 20 minutes in a 375 degree oven.
  • Last 5 minutes of baking, brush with melted butter and return to oven.

Nutrition Facts : Calories 141.8, Fat 2.6, SaturatedFat 0.4, Sodium 583, Carbohydrate 25.9, Fiber 0.8, Sugar 2.2, Protein 3.2

HOMEMADE SOURDOUGH ROLLS



Homemade Sourdough Rolls image

Hands down, sourdough is my favorite bread to eat. Something about it just gets my saliva flowing, and I will eat copious amounts of it. So much so that I like it with pretty much anything, including sandwiches and hamburgers. This is a recipe for making all-organic sourdough rolls if you want to add it to pretty much every kind of meal. This recipe demands some time (for the sourdough starter), but makes up for it with deliciousness. All products used in the initial recipe were organic. You can also use conventional goods if organic isn't your thing.

Provided by HugeTaste

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time P2DT2h

Yield 12

Number Of Ingredients 9

2 cups warm water
2 cups whole wheat flour
1 (.25 ounce) package active dry yeast
1 cup whole milk
2 tablespoons butter
5 cups bread flour
3 ¼ teaspoons white sugar
1 (.25 ounce) package active dry yeast
2 tablespoons cornmeal

Steps:

  • Combine water, whole wheat flour, and 1 package yeast in a bowl and mix well. Cover loosely with a towel and set aside, stirring occasionally, until starter smells sour and sweet, 2 to 4 days.
  • Place milk and butter in a small pot and heat over low heat until butter is melted, 3 to 5 minutes.
  • Combine 2 cups bread flour, sugar, and 1 package yeast in a bowl. Stir heated milk mixture in slowly. Add remaining 3 cups bread flour and the sourdough starter, mixing constantly. Knead dough for about 5 minutes.
  • Grease a bowl and place the dough inside. Let dough rise, about 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan and dust with cornmeal.
  • Punch down dough and turn onto a lightly floured surface. Divide dough into 12 equal pieces. Flatten into rounds of your desired size using a rolling pin or by hand. Place in the prepared pan. Cover with a towel and let rise in a warm place, about 30 minutes.
  • Uncover and bake in the preheated oven until top is golden brown, about 22 minutes.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 59.6 g, Cholesterol 7.1 mg, Fat 4 g, Fiber 4.1 g, Protein 10.8 g, SaturatedFat 1.8 g, Sodium 25.8 mg, Sugar 2.3 g

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