These crusty sourdough dinner rolls are the perfect mix of crunchy on the outside and soft inside. They have that tangy flavor that makes each bite so enjoyable!
Making these rolls fills your kitchen with a warm, delicious aroma. I can’t resist having one fresh from the oven with a bit of butter—it’s just the best! 🥖
Key Ingredients & Substitutions
Sourdough Starter: A bubbly, active sourdough starter is key for flavor. If you’re new to sourdough, you can use a store-bought starter. Just remember, it should be fed before use!
Flour: All-purpose flour works well for this recipe. If you’re looking for a whole grain option, bread flour or even a mix of whole wheat and all-purpose can add a nutty flavor and more structure.
Water: Warm water helps activate the yeast in the starter. If you don’t have a thermometer, try water that feels comfortably warm to touch—think bathwater. Avoid hot water as it might kill the yeast!
Salt: Salt enhances flavor and controls fermentation. If you’re cutting sodium, use a bit less. Keep in mind, it might slightly affect the roll’s texture.
Sugar or Honey: Adding sweetness is optional but helps with browning. If you’re avoiding sugar, you can skip this without any issue; the rolls will still taste great.
Olive Oil or Butter: Both add tenderness. I usually go for melted butter for the flavor it brings, but oil is a great choice for a lighter texture. You could even use coconut oil for a different flavor!
What’s the Best Way to Get Smooth Dough?
Kneading the dough is crucial for developing the gluten structure that helps your rolls rise. If you’re hand-kneading, work the dough for about 8-10 minutes until it’s smooth and elastic. If you’re using a stand mixer, 6-8 minutes with a dough hook will do fine.
- Start with floured hands in a flat area to prevent sticking.
- Fold and press down, rotating the dough every few turns.
- If the dough feels too sticky, sprinkle a little extra flour as needed.
Tip: You can also perform the “stretch and fold” technique in the bowl every 30 minutes during the initial rise; it’s perfect for gluten development, and it saves you some elbow grease!
How Can I Achieve a Perfect Crust?
The crust of the rolls comes from baking with steam, which creates a crispy outer layer. Place a baking tray on the bottom rack of your oven while preheating.
- Just before baking, make a shallow cut on top of each roll. This lets steam escape and helps them rise.
- Pour hot water into the empty tray as soon as you place the rolls in the oven. Close the door quickly to keep the steam inside.
- Check for doneness by tapping the bottom; a hollow sound means they’re ready!
Remember, letting the rolls cool before serving helps develop the flavor and texture, so resist the urge to dig in right away. Happy baking!
How to Make Crusty Sourdough Dinner Rolls
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240ml) active sourdough starter (fed and bubbly)
- 1 cup (240ml) warm water (about 80°F / 27°C)
- 3 cups (360g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 tablespoon sugar or honey (optional, for slight sweetness and browning)
- 1 tablespoon olive oil or melted butter (optional, for tenderness)
- Cornmeal or flour for dusting rolls before baking
How Much Time Will You Need?
Making these delicious sourdough dinner rolls will take about 4-6 hours in total, including the rising time. You’ll spend around 30-40 minutes doing the mixing, kneading, and shaping. After that, the rolls will need some time to rise, followed by baking for about 15-20 minutes. So, while they take some time, the effort is truly worth it!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the active sourdough starter and warm water. Stir them together until well mixed. Next, add the flour, salt, and sugar or honey if you opted for it. Mix everything until you have a rough dough that holds together.
2. Knead the Dough:
Lightly flour a clean surface and knead the dough for about 8-10 minutes, until it becomes smooth and elastic. If you’re using a stand mixer, mix it with a dough hook for around 6-8 minutes. The dough should feel soft but not sticky; add a bit more flour if necessary.
3. First Rise:
Place the kneaded dough into a lightly oiled bowl. Cover the bowl with a damp towel or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until the dough has roughly doubled in size.
4. Shape the Rolls:
Once the dough has risen, turn it out onto a floured surface. Divide it into 8 equal pieces. To shape each roll, tuck the edges under and roll it around in your hands to form a tight ball with a smooth top. This helps them rise evenly!
5. Second Rise:
Arrange the shaped rolls on a baking tray lined with parchment paper and lightly dusted with cornmeal or flour. Make sure to leave some space between each roll. Cover them with a kitchen towel and let them proof at room temperature for 1-2 hours, until they look puffy.
6. Preheat and Prepare for Baking:
While the rolls are proofing, preheat your oven to 450°F (230°C). Place an empty baking tray or an oven-safe dish on the bottom rack to create steam while baking.
7. Score the Rolls:
Just before baking, use a sharp knife or a razor blade to make a shallow cross or slash on top of each roll. This gives them the classic sourdough look and helps them rise in the oven.
8. Bake the Rolls:
Place the tray with the rolls in the oven. Quickly pour a cup of hot water into the empty tray on the bottom rack to create steam, and immediately close the oven door. Bake the rolls for 15-20 minutes until they are golden brown and sound hollow when tapped on the bottom.
9. Cool and Serve:
Once baked, remove the rolls from the oven and transfer them to a cooling rack. Let them cool for at least 20 minutes before serving. This cooling time helps develop the crust and crumb. Enjoy your deliciously crusty, tangy sourdough dinner rolls warm, with butter, honey, or any of your favorite accompaniments!
Can I Use Regular Yeast Instead of Sourdough Starter?
While the flavor and texture of sourdough rolls can’t be perfectly replicated with yeast, you can use 1 packet (2 1/4 teaspoons) of instant yeast in place of the sourdough starter. Just mix it with the flour and follow the same steps. However, the rolls will lack the signature tang of sourdough.
What If My Dough Isn’t Rising?
If your dough isn’t rising, it may be due to a few factors—check that your sourdough starter is active and bubbly. Sometimes dough can be slow to rise in cooler temperatures; placing it in a warm, draft-free area can help. If it still doesn’t rise, you may need to let it sit longer or consider starting with a fresh batch of starter.
Can I Make These Rolls Without Sugar?
Absolutely! The sugar or honey is optional and mainly for flavor and browning. You can skip it entirely or substitute with a sugar alternative if you wish.
How Should I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven until warmed through, about 10-15 minutes.
