Can I double the sourdough dinner rolls recipe without changing the baking time?

Yes, you can double the sourdough dinner rolls recipe easily. When doubling, keep the same baking temperature but monitor the rolls closely since larger batches may bake slightly longer. Typically, the baking time remains around 18-22 minutes at 375°F, but use visual cues like a golden brown top and a hollow sound when tapped to confirm doneness.

How long should I let sourdough dinner rolls proof before baking?

For best results, let your shaped sourdough rolls proof for 2 to 3 hours at room temperature, or until they noticeably puff up. If time is limited, you can proof them in a warm spot under 100°F to speed up the process. Proper proofing helps create soft, airy rolls with a light crumb.

Can I use a stand mixer to make sourdough roll dough?

Yes, a stand mixer can replace manual kneading and stretch-and-fold steps. After combining ingredients and letting the dough rest for about an hour, use the dough hook on medium speed for 8-10 minutes. This develops gluten efficiently and streamlines the process before the first rise.

What are the best storage methods to keep sourdough dinner rolls fresh?

Store cooled sourdough rolls in an airtight container or resealable bag at room temperature for up to 2 days. Avoid refrigeration as it can dry them out. For longer storage, freeze the rolls in a freezer-safe bag. When ready to eat, thaw at room temperature and warm briefly in the oven or microwave.

Can I make sourdough dinner rolls ahead and refrigerate them before baking?

Yes, you can prepare and shape the rolls, then cover them with oiled plastic wrap and refrigerate for 8 to 24 hours. Remove them 3 to 5 hours before baking to allow them to come to room temperature and complete the final proof. This method enhances flavor development and gives you flexibility with your baking schedule.

Sourdough Dinner Rolls Recipe: Soft, Simple, And Easy Steps

Name: Simple and Soft Sourdough Dinner Rolls Recipe with Step-by-Step Video Guide
Prep time: 12 h 40 min
Cook time: 30 min
Total time: 13 h
Cuisine: French
Ingredients: 1 tablespoon starter, ⅓ cup plus 1 tablespoon all-purpose flour, 3½ tablespoons water (fed 12 hours before use until bubbly and doubled); 2 tablespoons unsalted butter (plus more for brushing); 1 cup milk at room temperature (can substitute with non-dairy milk such as almond milk); 2 to 3 tablespoons granulated sugar (adjustable, 1 tablespoon if reducing sweetness or using alternatives like honey or coconut sugar); 1 teaspoon fine sea salt; ½ cup active sourdough starter (bubbly and at peak); 3 cups plus 2 tablespoons bread flour, or all-purpose flour as a substitute; 1 teaspoon salted butter for brushing after baking (optional)

Ingredients

Scale

For active sourdough starter (½ cup):
1 tablespoon starter, ⅓ cup plus 1 tablespoon all-purpose flour, 3½ tablespoons water (fed 12 hours before use until bubbly and doubled)

For the dough:
2 tablespoons unsalted butter (plus more for brushing)
1 cup milk at room temperature (can substitute with non-dairy milk such as almond milk)
2 to 3 tablespoons granulated sugar (adjustable, 1 tablespoon if reducing sweetness or using alternatives like honey or coconut sugar)
1 teaspoon fine sea salt
½ cup active sourdough starter (bubbly and at peak)
3 cups plus 2 tablespoons bread flour, or all-purpose flour as a substitute
1 teaspoon salted butter for brushing after baking (optional)

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Instructions

1. Prepare the starter: Feed the sourdough starter about 12 hours before mixing so it becomes bubbly and doubles in size.
2. Mix liquids: Melt the butter, then combine it with milk, sugar, and salt over low heat; stir until sugar dissolves and cool to room temperature.
3. Combine dough: In a mixing bowl, mix the liquid mixture with flour and the active starter until just combined. Cover with a damp towel and rest for 30 minutes to relax the gluten.
4. Knead: Knead the dough by hand for 8-10 minutes or with a stand mixer dough hook on medium speed for 8-10 minutes until smooth and elastic.
5. Bulk ferment: Transfer the dough to a greased bowl, cover with a damp towel, and let ferment at room temperature for 8 to 12 hours, or until doubled in size. This slow fermentation develops flavor and texture.
6. Divide and shape: Turn the dough onto a lightly floured surface and divide into 12 equal pieces (~65 grams each). Shape each piece into a tight, smooth ball by pinching the sides and rolling on a smooth surface, placing each seam side down into a greased glass or ceramic baking dish.
7. Proof: Cover the rolls with a damp towel and let rise for 3-4 hours at room temperature, or until puffy and nearly doubled. Alternatively, cover rolls tightly and refrigerate for 8-24 hours; remove 3-5 hours before baking to proof at room temperature.
8. Bake: Preheat oven to 375°F (190°C). Bake rolls on the upper third rack for 25-30 minutes until golden brown and internal temperature reaches 190°F. Metal pans can be used but may require baking at 400°F for a shorter time.
9. Finish: Brush hot rolls generously with melted butter before serving.

Last Step:

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Notes

🥶 Kitchen temperature affects rise times: warmer kitchens speed up proofing, cooler ones require longer.
🥯 Use bread flour for fluffier rolls with better rise; all-purpose is a good substitute but yields a slightly denser crumb.
🌿 Shaping with tension (rolling tight balls and sealing seams) encourages good oven spring and round shape.

Author: Brandi Oshea
Prep Time: 40 minutes
Total Fermentation Time: 12 hours
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: French
Diet: Vegetarian

Nutrition

Serving Size: 1 roll
Calories: 162
Sugar: 3g
Sodium: 180mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 5mg