Sourdough Pull-Apart Dinner Rolls
Light and fluffy, these sourdough pull-apart dinner rolls don’t taste sour and will make your kitchen smells amazing! With one little trick, learn how to get them ready in 2 hours.
Servings: 9 dinner rolls
Calories: 161kcal
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoon sugar
- 1 teaspoon salt
- 1 ½ teaspoon instant yeast
- 1 cup sourdough discard
- ½ cup milk lukewarm
- 1 large egg
- ⅓ cup butter unsalted and melted
- 1 egg yolk plus 1 teaspoon water for egg wash or 1 tablespoon milk + 1 teaspoon honey for milk and honey wash
Instructions
- In a large bowl, or the bowl of a stand mixer if using one, mix all dry ingredients: all-purpose flour, salt, sugar and yeast. Stir to combine.
- Add lukewarm milk, melted butter, egg and sourdough discard, and mix until the dough forms. You can do it using the dough hook of a stand mixer for about 2 minutes, or you can do it with a spoon if you’re doing everything by hand.
- Knead the dough for 6 minutes if using a stand mixer, 8 to 10 minutes if doing it by hand. The dough should be smooth and tacky and have a good windowpane.
- Cover the dough, and let it rise for about 1 hour and 20 minutes, or until it doubles.
- Deflate the dough, punching it with your hand. In a clean surface, divide in 9 pieces, and shape each piece into a tight ball.
- To shape the rolls, fold each piece over itself until tight (about 6 to 8 folds). Pinch all ends together in the center, and place the shaped roll into a lined baking pan, pinched side facing down. For more visual information, check the video.
- Let them rise again until light and puffy. It should take about 40 minutes.
- While the shaped rolls rise, preheat the oven to 350°F, placing the rack into the middle shelf.
- Brush each roll with egg yolk wash, or milk and honey wash if preferred (the rolls at the photos were baked with milk and honey wash).
- Bake dinner rolls for 20 to 25 minutes, until they’re golden brown at the top.
- Let them cool for 10 minutes before serving.
Video
Notes
This is not a dry dough: measure all dry ingredients carefully before starting, specially if you’re using cups.
Preheat it for at least 15 minutes, to be sure oven is at the exact temperature before placing the rolls to bake.
Ingredients Substitutions
You can substitute milk for any plant-based milk, and butter for the same amount of oil. Flavor might change a bit, but the rolls will be as fluffy as the dairy ones. You can substitute 1 cup of all-purpose flour for 1 cup of whole wheat flour. I don’t recommend using only whole wheat flour, as the rolls might turn out too dense. Tips Never add hot ingredients to your dough: milk should be lukewarm, and melted butter, slightly cooled. Never place the dough into a cool place during fermentation. Place the bowl with the dough in a warm spot, like next to the stove if you’re cooking, or near the heater if it’s on. If your oven has a proofing function, use it. Check the post to learn how I bake this recipe using an active sourdough starter only.
You can substitute milk for any plant-based milk, and butter for the same amount of oil. Flavor might change a bit, but the rolls will be as fluffy as the dairy ones. You can substitute 1 cup of all-purpose flour for 1 cup of whole wheat flour. I don’t recommend using only whole wheat flour, as the rolls might turn out too dense. Tips Never add hot ingredients to your dough: milk should be lukewarm, and melted butter, slightly cooled. Never place the dough into a cool place during fermentation. Place the bowl with the dough in a warm spot, like next to the stove if you’re cooking, or near the heater if it’s on. If your oven has a proofing function, use it. Check the post to learn how I bake this recipe using an active sourdough starter only.
Nutrition
Serving: 1roll | Calories: 161kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 64mg | Sodium: 28mg | Fiber: 1g