Is there anything better than warm, fresh, baked bread? How about warm, fresh, baked, SOURDOUGH bread? I have a super quick and easy sourdough dinner rolls recipe that will make you wonder why you ever bought frozen dinner rolls at the supermarket. It is that easy and delicious!
I’m not sure what it is about baking bread, but when I bake bread in my kitchen, I am always in such a good mood. The smell of warm bread alone brings me so much joy, and finding joy is what this life is about, right? At least it is for me! If you have been following me for any amount of time then you know that I left the hustle and bustle of the big city to move 700 miles south to a very rural area just because I needed life to slow down. I needed to find joy and purpose through a slower paced life and made from scratch food.
The Sourdough Starter
Let’s get back to these amazing sourdough dinner rolls. I’m assuming you are here for the recipe which means you already have your established sourdough starter standing by for instructions in these quick and easy sourdough dinner rolls. If not, no worries! I have you covered there too. It is pretty easy to get your own sourdough starter going. It just takes a little bit of flour, a little bit of water, and a little bit of patience. You can get instructions for that here: Is Sourdough Baking a Lost Art
Now that you have your sourdough starter standing by, you are ready to rock. This recipe is so simple! All you will need now is a packet of yeast, some water, sugar, and a little bit of salt. I personally use unbleached all purpose flour, but you could use whatever kind of flour you have on hand. Bread flour works well. Even regular all purpose flour. I personally use the unbleached all purpose flour because that is what I buy to feed my starter, so that is what I keep in my kitchen.
This recipe could not be more simple. Let your yeast sit in the warm water while you are preparing the rest of the ingredients. Be sure that your water isn’t too warm or it will kill the yeast. If you aren’t sure, just use a thermometer. It should be approximately 110 degrees which is about how warm you would prepare a bath for a baby.
Once you have your milk, butter, salt, and sugar dissolved, let it cool down for about ten minutes. This will make sure that you don’t kill the yeast when you combine your ingredients. Once all of your ingredients are combined, it’s just a matter of letting the dough rise and fall before you start preparing the rolls.
Side note: I use a KitchenAid stand mixer with the hook attachment to knead the dough. If I had to knead this by hand, it would not be a quick and easy recipe. HAHA. There are many different brands of stand mixers out there. One of the more affordable ones that I have seen is this Hamilton Beach stand mixer that comes with a dough hook. If you don’t already have one, I’m going to assure you that it is worth every single penny. If you are like me and love cooking made-from-scratch meals and homemade bread, your stand mixer will earn its permanent place on your kitchen counter.
Quick and Easy Sourdough Dinner Rolls
- Stand mixer with dough hook
- 1 packet Instant Yeast
- 1/2 cup Warm Water about 110 degrees
- 1 cup Active Sourdough Starter
- 1/3 cup Sugar
- 2 tsp Salt
- 1 stick Butter
- 6 cups Flour of choice All Purpose or Bread Flour
- 2 cups Milk
- Mix the yeast into the 1/2 cup of warm water and set aside.
- Add the Milk, Butter, Salt, and Sugar to a medium saucepan and heat on top of stove on low heat until butter is melted and sugar and salt are dissolved completely.
- Once everything is dissolved, remove it from the heat and let it cool for about ten minutes before proceeding.
- Add the saucepan mixture, the water and yeast mixture, and then sourdough starter to a stand mixer and combine.
- Add six cups of flour slowly, one cup at a time allowing the flour to get mixed in before adding the next cup.
- Dough should be kind of sticky, but not sticking to the side of the bowl too much. If you think your dough is too sticky, add another 1/2 cup of flour.
- Add the dough to a large bowl that has been greased. Then flip it over so that both sides of the dough have come in contact with the greased surface of the bowl.
- Cover the bowl with a tea towel or saran wrap, and allow the dough to rise for about 45 minutes.
- Once the dough has risen, you will punch it back down. You can choose to allow it to rise a second time if you'd like, or you can go ahead and start rolling out your rolls.
- Pinch off small pieces of dough and roll them into a ball in your hands. The dough balls should be about the size of a large walnut. Smooth them out pinching the seams together at the bottom of the roll.
- Place two walnut sized balls of dough into a greased muffin pan. Fill each muffin tin with two walnut sized balls of dough.
- Cover the pans with a tea towel and allow the rolls to rise again. They should double in size.
- Then bake each pan for approximately 18 minutes. Once the rolls are baked, rub butter over the tops of each roll while they are still hot.