Sourdough Dinner Rolls Recipe

Servings: 12 rolls

2 Tbsp unsalted butter, melted, plus more to brush the pan

1 cup whole milk, room temperature

2 Tbsp granulated sugar

1 tsp fine sea salt

3 cups bread flour, or all-purpose flour

½ cup (100g)Active sourdough starter

1 tsp salted butter, to brush over rolls

Instructions

1. Make the Dough – In the bowl of a stand mixer or a large mixing bowl, add milk, butter, sugar, and salt, and stir together to dissolve the sugar.
   
2. Knead the Dough – Add the flour and active sourdough starter and mix together with the paddle attachment or a firm spatula until well combined. Cover with a damp kitchen towel and rest for 30 minutes to allow the gluten to relax. Knead on speed 2 with the dough hook attachment for 10-12 minutes until you have a smooth, soft dough (or knead by hand for 8-10 minutes).
   
3. First Proofing – Bulk Fermentation: transfer dough to a buttered mixing bowl, cover the dough with a damp kitchen towel and leave it on the counter overnight, 8-12 hours.* It should rise to nearly double in size.
   
4. Form the Rolls – Divide the dough into 12 equal pieces (approximately 65g each) with a bench scraper or knife, and shape them into balls by pinching the sides together. Then, gently cup your hand around each ball and roll it over a clean, smooth work surface to tighten the outside of the rolls (this seals the seam on the bottom and gives the rolls better spring in the oven).
   
5. Second Proofing – Place the rolls into a buttered 9×13 glass baking dish, cover with a damp tea towel, and proof until about doubled, about 2 hours in a warm place (80-90°F), or about 3-4 hours at room temperature, depending on the temperature of your room. You can make them ahead at this point – see make-ahead option below*.
   
6. Bake – Preheat the oven to 375°F. Bake in the top third of the oven (this gives the tops better color) of a preheated oven for 25-30 minutes or until the tops are golden brown and the internal temp is 190°F. Brush the hot rolls with melted butter when they come out of the oven and serve.
   

Notes

*To Speed up Rising – Slow overnight rising at room temperature will give you the best texture and rise along with better sourdough flavor, but you can speed up the rise by setting the dough in a warm place (such as the oven with the light on).

*Make-Ahead Option: As soon as the rolls are formed and placed in the baking dish, cover with a sheet of oiled plastic wrap and refrigerate for 8-24 hours. Remove from the refrigerator 3-5 hours before baking to bring to room temperature and proof until visibly puffed (they will puff faster in a warm place). Optionally, score the rolls before baking.