These Crusty Sourdough Dinner Rolls are warm, soft inside and have a nice, crunchy crust that makes them hard to resist. They’re perfect for any meal!
You know what’s great? They make your kitchen smell amazing while baking! Plus, they’re super fun to pull apart. Who doesn’t love a warm roll fresh from the oven? 🥖
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of the recipe. A bubbly, active starter is essential for good flavor and rise. If you don’t have your own, you might find some at a local bakery or make your own with flour and water.
All-Purpose Flour: The recipe calls for all-purpose flour, which gives a good balance of strength and softness. You can substitute with bread flour for a chewier texture, or whole wheat flour for a nuttier flavor—just note, it may change the hydration slightly.
Warm Water: Ensuring the water is warm (not hot!) helps activate your starter effectively. If you don’t have a thermometer, it should feel just warm to your touch but not uncomfortable.
Salt: For flavor and strength in the dough. Make sure to use good quality salt. You can reduce or omit it if you’re watching your sodium intake. Just keep in mind this may affect flavor.
Sugar or Honey: This optional ingredient helps in browning and adding a hint of sweetness. You can skip this if you want a less sweet roll, or use maple syrup instead!
Olive Oil or Butter: These fats can make the rolls softer inside. If you’re looking for a dairy-free option, stick with olive oil or even coconut oil!
How Do I Get a Perfect Rise for My Sourdough Rolls?
Getting a good rise is crucial for light and airy rolls. Make sure your starter is active and bubbly before starting, and the first rise is important too. Here’s how to get it right:
- Mix the starter and water well, then gradually add the flour and salt—combine until no dry flour remains.
- For the first rise, cover your dough in a warm place, ideally between 75-85°F (24-30°C). You can use an oven with the light on or a warm spot in your kitchen.
- After 4-6 hours, your dough should be noticeably bigger, airy, and full of bubbles—this means it’s ready to shape!
- Be gentle when shaping rolls; you want to retain some of that gas from the rise to keep them light.
Patience is key. The second rise also helps develop that beautiful texture and crust. Don’t rush it! Happy baking!
How to Make Crusty Sourdough Dinner Rolls
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration, fed and bubbly)
- 2 ½ cups (320g) all-purpose flour, plus more for dusting
- 1 cup (240ml) warm water (about 80°F/27°C)
- 1 teaspoon salt
- 1 tablespoon sugar or honey (optional, for slight sweetness)
- 1 tablespoon olive oil or melted butter (optional, for softer crumb)
How Much Time Will You Need?
This recipe requires approximately 6 to 8 hours in total to complete, which includes about 30 minutes of active prep time and 4 to 6 hours for the first rise. Plus, you’ll need an additional 1.5 to 2 hours for the second rise before you bake them to golden perfection. Patience is key, but the results are definitely worth it!
Step-by-Step Instructions:
1. Preparing the Dough:
In a large mixing bowl, combine the active sourdough starter and warm water. Stir it together until well blended. Next, add the flour, salt, and sugar (if you decided to use it). Mix everything together until a rough dough forms.
2. Kneading the Dough:
If you’re using olive oil or melted butter, now add it to the mixture. Knead the dough for about 8-10 minutes. You can do this in the bowl or on a lightly floured surface until the dough is smooth and elastic. Alternatively, you can use an electric stand mixer with a dough hook on medium speed.
3. First Rise:
Transfer the kneaded dough into a clean bowl, cover it with a damp cloth or plastic wrap, and set it in a warm spot. Let it rise for about 4 to 6 hours, or until it has doubled in size and looks bubbly.
4. Shaping the Rolls:
Once the dough has risen, turn it out onto a lightly floured surface. Divide it into 8 equal portions, about 90-100g each. Shape each piece into a round ball by folding the edges under and pinching the seams at the bottom. This will help create a nice round shape.
5. Second Rise:
Place the shaped rolls on a parchment-lined or lightly floured baking sheet. Cover them loosely with a damp kitchen towel or plastic wrap and let them rise again for about 1.5 to 2 hours until they’re puffy.
6. Preheating the Oven:
About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a shallow pan or baking tray on the bottom rack of the oven; this will help create steam while baking.
7. Preparing for Baking:
Just before you put the rolls in the oven, lightly dust the tops with flour and optionally score them with a sharp knife or razor blade for a decorative touch. Scoring also helps the rolls expand while baking.
8. Baking the Rolls:
Pour a cup of hot water into the preheated pan on the bottom rack to create steam inside your oven. Quickly place the rolls on the middle rack and bake them for 20-25 minutes or until they are golden brown and crusty.
9. Cooling the Rolls:
Once they are baked, remove the rolls from the oven and transfer them to a wire rack. Let them cool slightly before serving. Enjoy the warm, crusty rolls with butter or your favorite meal!
Happy baking! These delicious sourdough dinner rolls are sure to impress everyone around the table!
Can I Use Store-Bought Sourdough Starter?
Absolutely! Just make sure it’s active and bubbly before using. If you’re using a refrigerated starter, give it some time at room temperature to wake it up and feed it before starting the recipe.
Can I Make These Rolls Without Sugar?
Yes, you can omit the sugar or honey if you prefer a less sweet roll. The sugar helps with browning but isn’t necessary for the dough to rise.
How Should I Store Leftover Dinner Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap each roll tightly in plastic wrap and place them in a freezer bag. Thaw at room temperature when you’re ready to enjoy them again.
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute with whole wheat flour, but the texture might be denser. You may need to adjust the liquid slightly since whole wheat flour absorbs more moisture. Start with the same amount and add a bit more water if needed to achieve the right dough consistency.