These crusty sourdough dinner rolls are golden on the outside and soft on the inside. They’re perfect for soaking up your favorite sauces or just enjoying with some butter!
Baking these rolls is a fun way to impress your family. I love how they make the house smell amazing while they’re baking. You’ll definitely want a few extra on your plate! 🥖
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of your rolls. Make sure it’s active and bubbly for the best results. If you’re out of starter, you can use a store-bought version, but feeding your own is healthier and so much better.
All-Purpose Flour: Standard for bread, but you can use bread flour for extra strength. This gives a chewier texture. Whole wheat flour can also work, but it will change the flavor and texture slightly. Just mix it half and half with all-purpose flour for a lighter roll.
Lukewarm Water: The temperature helps activate the starter. Make sure it’s not too hot or it can kill the yeast. If you don’t have lukewarm water, warm it slightly in the microwave or on the stove until it’s just warm to the touch.
Olive Oil / Melted Butter: Adds richness to the rolls. If you want to keep them dairy-free, you can skip this or use coconut oil. I personally love using butter for that delicious flavor!
How Do I Make Sure My Rolls Rise Perfectly?
The rising process is key to fluffy rolls. Here are some tips to ensure success:
- Keep the dough in a warm spot while it rises. A cozy kitchen is perfect, but if it’s chilly, consider turning on the oven for a minute and then turning it off, placing the dough inside.
- Cover the dough with a damp cloth to keep it from drying out. This helps maintain moisture for a lovely rise.
- Give it ample time! If your starter is strong, it might rise faster than expected, so keep an eye on it.
Once it has doubled in size, it’s ready for shaping! This part is super satisfying, especially as you see your hard work turn into beautiful rolls.
How to Make Crusty Sourdough Dinner Rolls
Ingredients You’ll Need:
- 1 cup (240 g) active sourdough starter, fed and bubbly
- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) lukewarm water
- 1 teaspoon salt
- 1 tablespoon olive oil or melted butter (optional, for a softer crumb)
- Coarse sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, followed by a total of 5-8 hours for rising and proofing. The first rise takes about 4-6 hours, and the second proof lasts about 1-2 hours. Baking will then take around 20-25 minutes. Overall, plan for a cozy afternoon in the kitchen!
Step-by-Step Instructions:
1. Combine Wet Ingredients:
In a large mixing bowl, combine the active sourdough starter, lukewarm water, and olive oil or melted butter if you’re using it. Mix gently with a spoon or spatula just to combine.
2. Add Dry Ingredients:
Now, add the flour and salt to the bowl. Mix together with a wooden spoon or your hands until it forms a shaggy dough that’s well mixed but not yet smooth.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. If you have a stand mixer with a dough hook, you can use that instead for ease.
4. First Rise:
Place the kneaded dough in a clean bowl. Cover it with a damp towel or plastic wrap and let it rest at room temperature for about 4-6 hours or until it doubles in size. This may vary based on your kitchen temperature and the strength of your starter.
5. Shape the Rolls:
Once the dough has risen, gently turn it out onto a lightly floured surface. Divide the dough into 6-8 equal pieces for your dinner rolls. Shape each piece into a tight ball by folding the edges underneath and rolling it using your palm on the counter.
6. Second Rise:
Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space in between each. Cover them with a lightly damp cloth and let them proof for another 1-2 hours until they puff up noticeably.
7. Preheat Your Oven:
About 20 minutes before the second rise is done, preheat your oven to 450°F (232°C). This step is key to getting that delicious crust!
8. Prepare for Baking:
Once the rolls have puffed up, score the top of each roll with a sharp knife or lame. This scoring helps them expand while baking, creating a lovely shape.
9. Bake:
If you want an extra crusty exterior, lightly mist the rolls with water or bake a shallow pan of water in the oven to create steam. Sprinkle coarse sea salt on top of the rolls for added flavor.
10. Cool and Enjoy:
Bake the rolls in the preheated oven for about 20-25 minutes, until they are deep golden brown and sound hollow when tapped on the bottom. Remove them from the oven and cool slightly on a wire rack before serving them warm!
Enjoy your crusty sourdough dinner rolls with butter, soup, or your favorite meal—they’re irresistible!
Can I Use a Different Flour?
Absolutely! While all-purpose flour works perfectly, you can substitute with bread flour for a chewier texture. If you prefer a whole wheat option, try using a mix of whole wheat and all-purpose flour, but keep in mind it may affect the flavor and texture a bit!
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, make sure your sourdough starter is active and bubbly. If it’s too cold in your kitchen, try placing the dough in a slightly warm area or covering it with a warm towel to create a cozy environment.
How Should I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Just pop them in a freezer bag, and they’ll last for up to 2 months. Reheat from frozen in a warm oven or microwave!
Can I Make These Rolls Ahead of Time?
Yes! You can prepare the dough and allow it to rise, then shape and refrigerate the rolls for up to 24 hours before baking. Just let them come to room temperature and puff up slightly before baking them off for fresh, warm rolls!
