Sourdough Dinner Rolls
Posted On 2 October 2020
Using active starter and yeast — stand back. Adapted from a recipe found on King Arthur’s site.
Sourdough Dinner Rolls
Equipment
- Two 8" round cake pans
Ingredients
- 227 grams warm water (1 cup)
- 5 grams yeast (1½ teaspoons)
- 113 grams ripe, fed sourdough starter (½ cup)
- 300 grams all purpose flour (2½ cups)
- 9 grams salt (1½ teaspoons)
- 25 grams sugar (2 tablespoons)
- 85 grams unsalted butter, room temperature (6 tablespoons) (or 55-60 grams of olive oil)
- 46 grams potato flour (¼ cup)
- 28 grams nonfat dry milk (¼ cup)
Instructions
- Add warm water to the bowl of a stand mixer.
- If using active (not instant) yeast, add to water, add a pinch of sugar, let sit for 10-15 minutes to become bubbly. If using instant yeast just add to water and continue.
- Add the rest of the ingredients and mix and knead for 8-10 minutes, adding more water or flour as necessary to make a soft, smooth dough.
- Place dough in a lightly greased bowl, cover, allow to rise at room temperature for 60-90 minutes.
- Lightly grease two 8" cake pans.
- Transfer the dough to a lightly greased work surface, gently deflate, and divide into 16 pieces.
- Shape each piece into a ball. Place 8 in each pan — 1 in the center, 7 around evenly. They shouldn't touch one another.
- Cover lightly with oiled plastic wrap and let rise until they touch one another and are very puffy, another 60-90 minutes.
- Preheat oven to 350°F (or 325°F Convection)
- Bake the rolls for ~25 minutes until golden brown.
- Remove from the oven and let rest in the pans for 3-5 minutes before removing to a rack to cool completely.
Notes
- You could probably add a tablespoon of Italian Seasoning (unsalted) to the dough for a nice touch.
- I like using olive oil more than butter. Again, could use an infused olive oil like garlic.
- I added probably another 60 grams of flour to get a soft dough. Maybe more.
