The perfect crusty sourdough dinner rolls
I first shared this recipe on the blog more than six years ago and I’ve made these sourdough dinner rolls countless times since, but I have never felt the need to tweak the recipe. These really are the perfect sourdough dinner rolls (200-plus five-star reviews say it all!). They have a lovely, crackly crust and a soft and pillowy crumb that’s perfect to soak up stews and curries with! If you are looking for sourdough dinner rolls with a softer crust you can try this recipe. These sourdough dinner rolls have amazing flavor and texture because of the sourdough starter and the slow, overnight first rise. If you don’t love sourdough but want to eat it for its immense health benefits, you might like the fact that the flavor is obvious but not overwhelming. As the baker, my favorite part of this sourdough dinner rolls recipe is that I need just two ingredients - flour and sourdough starter - and I don’t need to do any kneading. At all. Just put the ingredients in a bowl, mix them up into a dough, proof overnight, shape the rolls, let them stand again for a couple of hours, and bake! Breadmaking doesn’t get any easier than that. If you have a very robust starter and you fed it a about a week ago you can use it to make these sourdough dinner rolls (I have, with good results). But using a recently fed, active sourdough starter will give you the best rolls. I fed my starter, George, who has been lounging in the refrigerator most of this summer, about eight hours before I made the dough and he bubbled up nicely in that time.
How to make sourdough dinner rolls
Store
Store these rolls at room temperature for a day. You can refrigerate them for up to a week. You can also freeze the sourdough dinner rolls for up to three months in a freezer-safe bag. Warm refrigerated or frozen rolls in the oven or microwave before eating. Check to get new recipe updates by email.
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