These soft and fluffy pull apart Sourdough Dinner Rolls are easy to make and bake up golden brown, Sweet and delicious!
I love bread in all shapes and forms. Since I started playing with sourdough starter, I have become pretty fascinated to explore what I can do with it. One of our favorites is Same Day Sourdough Bread but Jalapeno Cheese Sourdough Baguettes are starting to show up on a regular basis in our house. Literally the possibilities are endless!
With holiday season right around the corner, dinner rolls are about to become a thing again. These Pull Apart Sourdough Dinner Rolls are pretty easy to make and they bake up fluffy, sweet, and golden brown. Warm from the oven and slathered with butter they are simply irresistible!
WHAT IS Sourdough Starter?
Sourdough starter is an established colony of wild yeast that can be used for baking. It adds a more complex flavor and texture and once you have some, you can make literally every baked good that you can think of with it.
I built my starter from scratch because I love the science of it but you don’t have to. You can get sourdough starter from all sorts of places, a family member, a friend, a generous bakery… you can even buy it on Amazon.
The thing with starter is that you need to “feed” it to use it. I store mine in the refrigerator where it stays dormant. When you feed it, it gets very active and happy and rises to at least double it’s volume like in the picture above. This is what they refer to when they say that you should use it for baking at the time of or just past the “peak”.
HOW DO YOU USE SOURDOUGH STARTER?
For this recipe, I pull the starter out of the fridge and feed it before I go to bed so that I can bake with it the next day. I mark the amount of fed starter with an elastic band then leave it on the countertop overnight. By the time I get up and get going, it has doubled, it is bubbly and active like the picture below, and is ready to be used.
This recipe calls for 1/2 cup of active starter (about 100 grams). My mixture is a ratio of 1:1:1 where I combine 50g of mature starter, 50 g of warm water and 50 g of flour and let it rise for 10-12 hours or until doubled. I use all but 50 grams, leaving me just enough starter left to feed it again and put it back in the fridge until next time.
ABOUT THE INGREDIENTS
- Active Sourdough Starter – Sourdough starter can be any variation of flours. I have made these rolls with rye flour starter and also with AP flour starter. There is no noticeable difference. You want your starter to be at or just past peak, where it has doubled in volume and is bubbly and happy.
- Melted butter – Regular salted butter works great in this recipe but you can substitute unsalted butter. Do not use spreadable butter in this recipe.
- Milk – Any milk (whole, 2%, 1%) will work for this recipe.
- Honey – We love the taste that honey provides to these rolls but you can substitute 3 tablespoons of white sugar in place of the honey if that works better and they turn out just fine.
- Bread Flour – You don’t have to use bread flour for these if you don’t have it. You can use all purpose (AP) flour in an equal amount!
How to Make Pull Apart Sourdough Dinner Rolls
In the bowl of a stand mixer equipped with a dough hook, combine the active sourdough starter, melted butter, milk, honey, salt and the bread flour. Mix on low speed for 2 minutes until the dough comes together and is elastic and smooth.
While the dough is being kneaded, lightly grease a medium bowl with cooking spray. Using lightly floured hands, remove the dough from the hook and shape into a ball. Place the dough into the greased bowl and cover with plastic wrap.
Allow the dough to rest for one hour at room temperature, performing three sets of stretch and folds, one every 20 minutes on the dough. Keep the dough covered between sets.
Remove the dough to a lightly floured surface and divide into 12 equal portions. Shape each portion into a ball by rolling the dough in your hands, gathering the sides together, and then pinching to seal. In a 9 x 13 glass baking dish that has been lightly sprayed with cooking spray, place the rolls seam side down with space between them.
Cover the baking dish with plastic wrap and leave the rolls undisturbed to rise for six hours. The rolls will increase about 50% in size. I like to put a towel over the plastic wrap as well as the rolls stay warmer that way, but it is not necessary.
Preheat the oven to 375 degrees F. Set the rack in the middle of the oven.
Uncover the rolls and bake the rolls for 25-30 minutes until golden brown.
Remove from the oven. Serve warm. Leftovers can be used for sandwiches or can be stored in an airtight container for up to 48 hours. Enjoy!
Other Bread Recipes You May Like
Jalapeno Cheddar Focaccia Bread – Flavorful Italian inspired bread gets kicked up a notch with the addition of cheddar cheese and spicy jalapenos. The perfect combination of yum.
Same Day Sourdough Bread – Making traditional Sourdough Bread is not as hard as you think and this recipe allows you to make the dough and bake all in one day!
Cheddar-Dill Dutch Oven Bread – Easy to make bread with a great texture and a complex flavor.
Parker House Dinner Rolls – A family favorite for special occasions these also make great slider buns and little sandwiches.
Rustic Dutch Oven Bread – Five pantry ingredients come together in this easy to make crusty bread, a delicious addition to homemade soup or chili.
Pull Apart Sourdough Dinner Rolls
Equipment
- Stand mixer equipped with a dough hook.
Ingredients
- 1/2 cup active sourdough starter (at or just past peak) 100g
- 2 tablespoons melted butter 28g
- 1 cup milk 245g
- 2 tablespoons honey 45g
- 1 teaspoon salt 7g
- 3 cups bread flour 450g
Instructions
- In the bowl of a stand mixer equipped with a dough hook, combine all of the ingredients.
- Mix on low speed for 2 minutes.
- While the dough is being kneaded, lightly grease a medium bowl with cooking spray. Using lightly floured hands, remove the dough from the hook and shape into a ball. Place the dough into the greased bowl and cover with plastic wrap.
- Allow the dough to rest for one hour at room temperature, performing three sets of stretch and folds, one every 20 minutes on the dough. Keep the dough covered between sets.
- Remove the dough to a lightly floured surface and divide into 12 equal portions.
- Shape each portion into a ball by rolling the dough in your hands, gathering the sides together, and then pinching to seal.
- In a 9 x 13 glass baking dish that has been lightly sprayed with cooking spray, place the rolls seam side down with space between them.
- Cover the baking dish with plastic wrap and leave the rolls undisturbed to rise for six hours. The rolls will increase about 50% in size.
- Preheat the oven to 375 degrees F. Set the rack in the middle of the oven.
- Uncover the rolls and bake the rolls for 25-30 minutes until golden brown.
- Remove from the oven. Serve warm. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Leave a Reply