These crusty sourdough dinner rolls are a real treat! With a crispy outside and a soft, chewy inside, they make every meal special. Perfect for dipping or savoring with butter!
There’s something magical about the aroma of fresh bread baking in the oven. I can never resist munching on these rolls warm right out of the oven—who could blame me? 😊
Key Ingredients & Substitutions
Sourdough Starter: Using an active starter adds unique flavor. If you’re short on time, you can buy store-bought sourdough starter or even use a commercial yeast (though the taste will differ).
All-Purpose Flour: This is the base of your rolls for structure. If preferred, whole wheat flour or a gluten-free flour blend can work, but the texture will change. For softer rolls, try adding a little bread flour.
Sugar or Honey: This helps balance the tang from the sourdough. You can skip it if you want a more traditional flavor or replace it with maple syrup for a different sweetness profile.
Olive Oil or Butter: Using fat can create a softer crumb. Feel free to replace with coconut oil for a dairy-free option or skip it completely for a crustier bread.
What’s the Best Way to Knead Dough?
Kneading is crucial for developing gluten, which gives your rolls their lovely texture. Here’s how to do it:
- After mixing the dough, turn it onto a floured surface.
- Press down and away with the palms of your hands, fold the dough back over itself, and rotate slightly.
- Repeat these steps for about 8-10 minutes. The dough should become smooth and elastic.
- Use a stand mixer with a dough hook if you prefer; this will save your arms!
Remember, a well-kneaded dough is easier to shape and results in fluffier rolls! Enjoy baking!
How to Make Crusty Sourdough Dinner Rolls
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 cup (240ml) warm water (about 80°F/27°C)
- 3 cups (360g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar or honey (optional, for slight sweetness)
- 1 tablespoon olive oil or melted butter (optional, for softer crumb)
- Extra flour for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus 4 to 6 hours for the first rise and another 1 to 2 hours for the second rise. Baking time is 20 to 25 minutes, making the total time approximately 6 to 8 hours (mostly hands-off time). So, plan to make these during a lazy afternoon or evening!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine your active sourdough starter with warm water. Stir it well to loosen the starter. Add in the all-purpose flour, salt, and optional sugar or honey. Mix everything together until you form a shaggy dough.
2. Knead:
Turn the dough out onto a lightly floured surface. Knead it by hand for about 8 to 10 minutes or until it becomes smooth and elastic. If you prefer, you can use a stand mixer with a dough hook and knead it on medium speed for about 6 minutes.
3. First Rise (Bulk Fermentation):
Once kneaded, place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for 4 to 6 hours, or until it’s doubled in size and has a lovely bubbly appearance.
4. Shape the Rolls:
After the first rise, gently deflate the dough by pressing it down. Turn it out onto a lightly floured work surface. Divide the dough into 6 to 8 equal pieces. Take each piece and shape it into a smooth ball by pulling the edges underneath and pinching to seal them off.
5. Second Rise:
Place the shaped rolls onto a baking sheet lined with parchment paper, leaving some space between them. Cover them with a towel and let them rise again for another 1 to 2 hours, until they are puffy and nearly doubled in size.
6. Preheat Oven:
About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C). Place a shallow pan or a cast iron skillet in the oven on the bottom rack to heat up.
7. Prepare for Baking:
Just before you bake the rolls, lightly dust the tops with a bit of flour. Use a sharp knife or lame to score the tops of the rolls with a small slit to help them expand as they bake.
8. Add Steam and Bake:
Carefully pour a cup of hot water into the preheated pan in the oven to create steam—this helps develop that delicious crust. Quickly place the rolls on the middle rack of the oven. Bake for 20-25 minutes or until the rolls are deep golden brown and sound hollow when tapped on the bottom.
9. Cool:
Once baked, remove the rolls from the oven and transfer them to a wire rack to cool slightly. Enjoy them warm, perfect with butter, soups, or even your favorite jam!
Happy baking! Your crusty sourdough dinner rolls are sure to impress family and friends!
Can I Use a Different Flour?
Absolutely! While all-purpose flour is standard, you can experiment with whole wheat flour for a heartier roll or use bread flour for more chewiness. Just keep in mind that different flours may affect the hydration level, so you might need to adjust the water slightly.
How Do I Store Leftover Rolls?
To keep your rolls fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 3 months. To reheat, simply thaw and warm them in the oven for a few minutes!
My Rolls Didn’t Rise; What Went Wrong?
There are a few possibilities: Make sure your sourdough starter is active and bubbly before using it, as this provides the necessary leavening. Also, ensure the ambient temperature is warm enough for fermentation—if it’s too cold, the yeast may be sluggish.
Can I Make These Rolls Without Sourdough Starter?
Yes, you can! Substitute the sourdough starter with 2 teaspoons of instant yeast and slightly adjust the water and flour to achieve a similar dough consistency. The flavor will be different, but you’ll still have delicious rolls!
