Fluffy Sourdough Dinner Rolls
These soft and fluffy rolls are the perfect accompaniment to a holiday meal. Using a tangzhong and a stiff sourdough starter ensures a tender crumb that stays fresh longer. The recipe combines these techniques with standard enriched dough ingredients to create a professional-quality bread at home.
Instructions
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Prepare Components
Prepare the stiff starter with active starter, water, and flour and let it sit overnight. Prepare the tangzhong using flour and milk. -
Combine Dough
Mix all prepared tangzhong, all prepared stiff starter, bread flour, milk, beaten egg, sugar, and salt. Knead the dough, adding the softened butter in batches during the process. -
Final Proof
Cover the pan with plastic wrap or a damp cloth. Let the rolls proof in a warm, draft-free place until doubled in size and puffy, about 2 to 3 hours. The dough should pass the finger poke test with a slow springback. -
Bake
Preheat the oven to 365°F (185°C) or 375°F (190°C). Bake at 190°C (approx 375°F) for 20 minutes. Reduce the heat to 175°C (approx 350°F) and bake for another 10 minutes. -
Finish
Immediately brush the warm rolls with melted butter upon removing them from the oven. Let them cool slightly in the pan before transferring to a wire rack.
Tips
Adjust the amount of milk in the main dough if the consistency seems too dry. Reserve part of the beaten egg for washing the top of the rolls before baking if desired.
Video
“Sourdough Dinner Rolls (Fluffy+Simple)” by little more salt, watch on YouTube.
About this recipe
These sourdough dinner rolls feature a particularly soft and tender crumb, achieved by incorporating a tangzhong into the dough. The use of a stiff starter adds a subtle, pleasant tang typical of fermented breads. They are lightly sweetened and enriched with butter and egg, making them ideal for dipping or serving with savory meals.
While often associated with Thanksgiving, these rolls work well for any dinner. Brushing them with melted butter immediately after baking gives them a shiny, rustic finish. They are best served warm but hold up well if cooled and stored properly for later in the day.
