Best 13 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.

SOURDOUGH CINNAMON ROLLS

Steps:

• Mix 3 cups all-purpose flour, buttermilk, sourdough starter, 2 tablespoons cubed butter, and white sugar in a glass bowl. Cover and set in a warm area until double in size, 8 to 12 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine baking powder, salt, and baking soda in a small bowl. Add to flour mixture.
• Knead dough until it is soft but no longer sticky, adding flour as needed. Roll dough with floured rolling pin until it is 1/4 to 1/2-inch thick.
• Combine 6 tablespoons melted butter, brown sugar, and cinnamon until it has the consistency of a paste. Spread sugar paste evenly on rolled dough.
• Roll up dough into a cylinder shape. Cut dough into 1/2-inch pieces using dental floss or a serrated knife. Arrange rolls into a cast iron skillet.
• Bake cinnamon rolls in the preheated oven until golden brown, 20 to 30 minutes.

OATMEAL SOURDOUGH ROLLS

Steps:

• Place ingredients in bread machine pan in the order recommended by the manufacturer. Select the Dough Cycle, then press Start.
• When the cycle is complete, transfer dough to a lightly floured surface and divide into 24 rolls. Cover with a towel and let rolls rise until doubled, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.
• Arrange the rolls on the prepared baking sheet, and bake 10 to 12 minutes in the preheated oven, until lightly browned.

SCHLOTZSKY'S STYLE SOURDOUGH BATTER ROLLS

Steps:

• Mix very warm water, yeast, and sugar. Stir with small wire wisp until well mixed.
• Add half the flour. Stir with small wire wisp until well mixed.
• Add remaining flour, sourdough starter, oil and salt. Stir until batter is consistently smooth.
• Lightly spray and smear a 12 cup muffin tin with cooking spray.
• Pour/scrape batter equally into muffin cups. (about 4 to 4.5 tsp each).
• Spray tops with cooking spray.
• Place in very warm spot (90-110°F). (I usually turn my oven to lowest setting and then turn if off before placing the rolls inside.)
• Let rise until near or at tin top, about 50 minutes. (It is very important to not let them rise any longer than 50 minutes, because they will quickly fall.).
• Bake Method #1 - (Start with slightly warm oven without removing the risen rolls.).
• 1. Leave rolls in oven from previous step.
• 2. Set oven temp to 450°F and allow to cook for approximately 17 minutes. (Time may vary due to your oven and elevation.).
• Bake Method #2 - (Preheated Oven.).
• 1. Remove rolls in oven after previous step and then preheat oven to 450°F .
• 2. Place rolls in oven for 12-14 minutes. (Time may vary due to your oven and elevation.).

BUTTERMILK SOURDOUGH ROLLS

Steps:

• Refresh the sourdough starter the night before.
• Mix the buttermilk, butter, yeast and starter until blended uniformly.
• Add flour and salt and mix thoroughly, cover and let rest for 20 minutes.
• Knead for 3 to 4 minutes and stretch and fold the dough, letter style, top to bottom and side to side.
• Place in a straight sided clear container and let rise for 15 minutes.
• Stretch and fold the dough and replace in the container to rise until double in volume.
• Divide into 16 uniform pieces weighing 55 g each and shape into balls.
• Place on parchment paper and cover with oiled plastic.
• Let rise until 1 1/2 times it's original volume (I place one roll in a small straight sided glass to judge the rise).
• Apply an egg wash (1 egg white or egg and 1 tablespoon of water well mixed) and place in a 375F oven near the top of the oven.
• Bake for 8 min and rotate pan 180 degrees. Bake 8 more minutes until internal temperature is 205°F.

SOURDOUGH RYE AND ONION ROLLS (PISTOLET STYLE)

Steps:

• Mix sponge and let ferment overnight at room temp (72F).
• Mix all other ingredients and let sit for 5 to10 minutes.
• Knead for 10 minutes.
• Stretch the dough and fold letter-style from top to bottom and side to side.
• Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
• Divide into 12 even pieces (80 g each) and shape into balls.
• Dust the balls lightly with flour (I use a sifter).
• Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
• Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
• Preheat oven to 375F and bake for 8 minutes then rotate 180°F Bake another 8 minutes or until 200F internally.
• Cool on rack.

SOURDOUGH FRUIT AND NUT ROLLS

Steps:

• Mix all of the ingredients in a large bowl until incorporated. Cover and let rest 30 minutes. Stretch and fold the dough 3-4 times during the next 2-3 hours at 30-60 minute intervals.
• Let the dough continue to rise for several hours more, keeping an eye on puffiness and growth. Because of the heavy dried fruit and nuts, you will not see big bubbles on the dough surface or major aeration through the underside of your bowl, but the dough will roughly double in size. You can also refrigerate the dough for part of the bulk fermentation. When you bring the dough out of the cold, flip it once in the bowl so the top of the dough gets moist again.
• Flour your counter and scrape the dough out onto it. If you have a scale, place your bowl on it and tare it. Then divide the dough into six pieces, each weighing approximately 180-190g (a little less than the original dough weight divided by six, to account for some bowl mess).
• Shape the six pieces of dough into balls, and place them on two pieces of parchment paper on a cookie sheet or baking pan with sides (this helps the plastic cover not touch the rolls). If you are baking in an oval baker, use a rectangular piece of parchment paper. If you are baking in a round baker, use a square piece of parchment paper.
• You can easily fit three rolls into round bakers that are 5 qt and larger. Three rolls also fit in the Breadtopia oval clay baker (see photo gallery), but they will likely need to be pulled apart after baking. To avoid the rolls adhering to each other, you can bake three batches of two rolls.
• Put the entire pan/sheet into a plastic bag and let the rolls proof for 0.5-1.5 hours depending on room temperature.
• Preheat your oven with your baking vessel(s) inside for 30 minutes at 475F.
• When the oven is preheated and the rolls proofed, uncover your rolls, lightly dust them with flour and score the tops. With all the bumpy nuts and berries, a simple ) or + works best.
• Take out the baking vessels, lift the parchment into the vessels, cover and return them to the oven.
• Bake at 475F
• 10 minutes lid on
• 10-12 minutes lid off
• If you are baking multiple batches, leave the lid in the oven after you take it off at the ten-minute mark. That way your entire baking vessel is hot and ready to go for round two. Also, if you have space, put your second batch of rolls in the refrigerator while batch one is baking.

SOURDOUGH SATURDAY - CINNAMON ROLLS

Steps:

• In a large bowl or stand mixer bowl, combine the sourdough starter, milk, salt, sugar, and egg until well mixed. Add the flour and knead until dough has a satiny sheen; 8-10 minutes by hand, about 5 minutes when using a stand mixer.
• Roll the dough into a 12 x 8 inch rectangle. Brush with melted butter. Mix together the brown sugar and cinnamon and sprinkle over the dough. Distribute the chopped pecans over the cinnamon mixture.
• Roll up the dough from the long side of the rectangle. Slice into one-inch thick rolls.
• Note - I find it's easiest to slice the log in half, and then slice each half in half again. Then slice 3 rolls from each quarter of the log. That way I end up with 12 equal or nearly equal rolls. If I just start slicing willy-nilly from one end, I end up with some huge rolls and some miniature rolls! Maybe you have a better eye. If so, I am jealous. If not, my method works pretty well.
• Place the rolls on a greased or parchment lined baking sheet. Cover and let rise in a warm place for 2 hours.(At this point they can be placed in the refrigerator overnight and baked the next day.) Remove cover and bake in a 400 degree oven for 30 minutes or until well-browned.
• Remove rolls from baking pan and let cool on a rack. While the rolls are still hot, combine the powdered sugar, vanilla and yogurt and drizzle over the rolls. Tangy yogurt goes well with the sourdough flavor, but you can also use milk to make the icing if you prefer. Let sit at least 15 minutes before tasting.

HOMEMADE SOURDOUGH ROLLS

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.

EASY TEXAS SOURDOUGH ROLLS

Steps:

• In very large bowl, add water and sprinkle yeast over the top. Allow to set about 5 minutes until mixture is bubbly.
• Add sugar, oil, buttermilk. Mix well.
• Add 3 cups flour, salt, soda, and baking powder. Mix well. Then add rest of flour. Mixture will be thin.
• Cover and place in fridge until ready to use. (Mixture thickens up.)
• To use: On floured counter, place desired amount of dough. Sprinkle top with flour and flatten to about 1/2 inch. Use biscuit cutter dipped in flour, or a sharp knife dipped in flour and cut into wedges or squares.
• Place rolls on well greased baking sheet or pan. Bake at 350-400 degrees for about 15-20 minutes.
• If you like the old-fashioned way, use melted bacon drippings in your pan to dip and turn the rolls in before baking. This is how we made them on the ranch.

WHOLE GRAIN SOURDOUGH DATE ROLLS

Steps:

• Date Paste Filling
• Chop the dates and combine them in a saucepan with the water, butter, and salt. Bring the mixture to a low simmer, stirring occasionally. When the dates have softened, mash them with a potato masher or use an immersion blender.
• Set aside to cool.
• Starter Build
• Mix the ingredients for the sweet stiff starter, cover and let it build for 6-12 hours at room temperature. It will expand and get webby inside.
• Mixing the Dough
• Scald the milk by bringing it to 180F (I use the microwave) and then cool it by adding the cold butter to the milk. This will soften the butter for you.
• Add all of the ingredients to the bowl of a stand mixer, including the stiff starter (tear it into about 5 pieces so it incorporates easier).
• Mix with a dough hook attachment for 10-15 minutes, scraping down the sides of the bowl as needed.
• If you don't have a stand mixer, mix the dough by hand/dough whisk until all of the ingredients are incorporated, and then transfer the dough to your counter and knead it for about 10 minutes. See this video for the churning technique I use. Make sure to scrape up your dough and rotate it periodically.
• By machine or hand, this whole grain dough will not feel the same as a refined flour dough, but it will start to stay together and make a weak windowpane.
• Bulk Fermentation
• When the dough is smooth and elastic, place it in an oiled bowl. Cover and let it rise until it has almost doubled. This can be as little as 6 hours in warm temps and 12 hours in cool temps, or even longer if you refrigerate the dough.
• Shaping Rolls
• Grease a 9"x13" pan. I tend to use glass but metal is good too.
• Flour your countertop and scrape the dough out onto the floured surface.
• Pat the dough into a rectangle, flour the top of the dough and with a rolling pin, roll it into a rectangle about 24" wide and 12" deep. No need to be precise; but try to pull the corners into outward into a right angle and keep the dough thickness somewhat uniform.
• Ensure that you can lift your sheet of dough off the counter before moving to the filling step. If you can't, then dust and rub the sheet of dough with flour and carefully pry it off the counter with your bench knife and flip it over. Do some touch-ups with your rolling pin if needed to regain that rectangle shape. Now you will have dough that can roll up easily.
• Spread the date paste onto the surface of the dough, leaving a long 1/2" stripe at the top that is free of filling.
• Paint a smear of water down that stripe. This will help your rolls seal up (if that's what you want).
• Starting from the long end closest to you, roll the dough upward until you have a tube, seamside down.
• Using your bench knife (some people prefer serrated knives or chef knives), cut the tube in half, then quarters. Then cut each quarter in three pieces for a total of 12 rolls.
• Transfer the rolls to the greased pan (3 rows of 4 rolls).
• Loosely cover and let proof for 3-5 hours.
• Bake
• Preheat your oven to 350F for about 15 minutes.
• Place the pan of rolls uncovered on the middle shelf and bake 25-30 minutes. A metal pan may take a little less time. Look for golden edges on the dough, bubbling filling, and an internal temp of a dough portion of a center roll of at least 190F.
• Optional Cream Cheese Frosting
• In the bowl of a stand mixer. combine the cream cheese, butter, vanilla extract and powdered sugar.
• Using the paddle attachment, and a bowl hood if you have one, mix for a couple of minutes. Scrape down the sides and bottom of the bowl and continue mixing until the frosting is creamy and smooth.

SOURDOUGH ROLLS

Steps:

• Soak 1 teaspoon dried starter in 1 tablespoon lukewarm purified or spring water for a few minutes to soften.
• Stir in 1 tablespoon all-purpose, cover loosely with plastic and let sit at room temperature for 24 hours. Stir once or twice during this 24 hours.
• Stir in another tablespoon of flour and 1 teaspoon of purified water and let it sit as before. Within the next 24 to 36 hours you will most likely start to see the bubbling action of fermentation begin.
• Stir in 1/3 cup flour and 1/4 cup of water. Over the next 24 hours, stir the starter at least twice.
• Stir in 2/3 cup flour and 1/2 cup of water. Over the next 24 hours, stir the starter at least twice. By the time you're done with this, you'll have enough starter to proceed with the recipe.
• Stir yeast and honey into 1 cup of warm water . Allow to sit for a few minutes, until foamy.
• Add yeast mixture, sourdough starter, and all remaining ingredients to the bowl of a mixer with dough hooks. Mix on low setting until the dough starts to pull away from the sides.
• Turn dough out on a lightly floured surface with whatever didn't get incorporated from the bowl. Knead the dough to incorporate the remaining flour until the texture is consistent.
• Spray the mixing bowl with nonstick cooking spray and return the dough to the bowl. Cover the bowl with plastic wrap and allow to rest at room temperature until it doubles in size, at least an hour.
• Separate dough into 24 equal-sized balls and place on a baking sheet that's been sprayed with nonstick cooking spray. Allow to sit at room temperature until doubled in size, about an hour.
• Preheat oven to 375 degrees. Make sure to only bake a single layer of rolls at any given time. Use another baking sheet on the lowest rack, and add ice cubes to the rack. The steam from the ice will create a crisp surface on the rolls.
• Bake the rolls in batches for about 15 minutes, or until golden brown. Remove rolls immediately from baking sheets and place on a cooling rack. Repeat for remaining rolls.

SOURDOUGH DINNER ROLLS

Steps:

• To sourdough starter add sugar, salt and melted butter or margarine.
• Add beaten egg, 1 cup of flour and beat until smooth.
• Turn out onto floured surface and knead until smooth and elastic, adding more flour if necessary.
• Place in greased bowl, turning once, cover with a cloth, set in warm place free from drafts and let rise about 2 hours or until doubled in size.
• Punch dough down and repeat process to allow dough to double in size again.
• Punch down dough and shape into desired rolls.
• Place rolls onto a greased baking sheet, set in a warm place free from drafts and let rise about 30 minutes or until doubled in size.
• Bake at 400°F for 20 minutes or until golden brown.