Best 3 Easy Sour Dough Rolls Recipes

SOFT SOURDOUGH ROLLS

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!

EASY SOURDOUGH BREAD

Steps:

• To make your starter, place all the ingredients in a bowl and add 250ml cold water. Mix together thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time.
• To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook). Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size - about 1 hr at room temperature, 3 hrs in the fridge (see tips, below).
• Tip the dough onto a floured surface and gently shape into a round - you don't want to knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below - this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.

SOURDOUGH DINNER ROLLS

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.