Best 3 Homemade Sourdough Rolls Recipes

SOURDOUGH ROLLS

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.

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!

HOW TO MAKE HOMEMADE SOURDOUGH BREAD RECIPE BY TASTY

Steps:

• In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
• Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
• Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
• On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn't stick to your hands.
• While the dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour (125g) and ½ cup of water (120ml), mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough.
• Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle flour and let it rise for 12 hours.
• Place risen dough onto a floured board and knead for a few minutes. Place it into a floured proofing basket or a medium bowl, sprinkle flour and let it rise for another 4 hours.
• Preheat oven to 480°F (250°C).
• Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
• Score the top of the bread.
• Place the lid on top and bake for 30 minutes.
• Take the lid off and bake for another 15 minutes or until the crust is golden brown.
• Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
• Nutrition Calories: 1615 Fat: 4 grams Carbs: 340 grams Fiber: 11 grams Sugars: 19 grams Protein: 42 grams
• Enjoy!