These sourdough dinner rolls are the fluffiest rolls you could ever come across. Seriously, I will be as bold to state that. If you have followed me for a while, then you will know that I am a carb lover to the max. Bread and I are best friends and get together often. Pasta and I are close acquaintances, while rice and I go way back to when we were both closer in size. Yep, I love it. I generally make quite a bit of bread during the winter, while in the summer I tend to go on a bread baking hiatus thanks to the heat. I make different types of bread, depending on what I need or want it for. I generally go for the loaves instead of the rolls, just because they’re more convenient, and make the perfect soup dipping vessel. So, when the kids requested rolls to go with Christmas dinner, I searched through all my saved recipes to find something that caught my eye.
Let me tell you, I have made these rolls many times since Christmas, just because they are simply amazing. They are incredibly soft, fluffy and perfectly moist. And really easy. All the ingredients are thrown into the mixing bowl and mixed until smooth. Then a rising time, then you divide into small rounds and place in two pie plates. Another rising time, then you bake! This recipe makes a total of 16 rolls, so plenty for company, or leftovers to freeze. Well, that is if you can resist eating them all yourself. One night my kids requested those rolls for dessert. Seriously. These make the perfect rolls to dredge through gravy, or to simply slather with butter while still warm. Just try to stop at one.
⟶ Generally sourdough recipes call for freshly fed sourdough for optimal sourdough flavor-buuutt, I never do that because I simply don’t remember. The flavor is still fantastic. If you want to feed the sourdough before hand, discard a portion, replace with flour and water and let allow to sit for 24 hours before using.
⟶ A kitchen scale ensures equal sizes, but it’s not totally necessary. Just eyeball it if you don’t have a scale.
Recipe from King Arthur Flour Magazine
- 1/2 cup sourdough starter
- 1 cup warm water
- 2 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 Tablespoons granulated sugar
- 6 Tablespoons unsalted butter, at room temperature
- 1/4 cup dry (powdered) milk
- 1/4 cup potato flour
- 1 1/2 teaspoons instant yeast
- In the bowl of a stand mixer fitted with the paddle attachment*, combine all the ingredients. Mix on low speed until the dough comes together and forms a smooth ball, 5-8 minutes. If necessary, add more water or flour, 1 tablespoon at a time if the dough is too sticky or too dry.
- Grease a large bowl and place the dough in the bowl, turning to coat with grease. Cover with plastic wrap or a clean kitchen towel and let rise in a warm spot until nearly doubled in bulk, 1 hour to 1 1/2 hours.
- Once the dough has risen, grease two 8-inch round cake pans. Set aside.
- To the dough out onto a lightly greased work surface and divide into 16 pieces. Shape each piece into a smooth round and place 8 rounds in each cake pan, spacing evenly. You don't want them touching.
- Cover the pans with greased plastic wrap and let rise again until they are puffy and touching one another, another 1 hour or 1 1/2 hours.
- About 20 minutes before the rolls are ready, preheat the oven to 350ºF. Place the rolls in the preheated oven and bake for about 25-30 minutes, or until they are golden brown and a thermometer inserted in the center reads 190ºF. Remove from the oven and let cool for about 10 minutes before serving.
- Store any leftovers, well covered in the refrigerator up to 5 days.
Cook times do not reflect dough rising times.
If you do not have a stand mixer, you can also mix this in your bread machine or by hand.
If you know that your oven runs hot, check your rolls around 23 minutes of cooking time.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 139
Nutritional information is only an estimate.