Fluffy Dinner Rolls Made with Sourdough

By Sugar Spun Run · 300 min

Ingredients

Instructions

1. Combine the starter, warm water, sugar or honey, melted butter, whole egg, egg yolk, salt and about 250 g (2 cups) of flour in a large bowl or stand mixer bowl with a dough hook, and stir until well combined.
2. Gradually add the remaining flour while stirring, until the dough clings to itself and pulls away from the bowl sides. Add more flour as needed; the dough should be soft and tacky but not stick to a fingertip when gently pressed.
3. Knead until smooth and elastic: with a stand mixer on medium-low speed for about 5 to 10 minutes, or by hand on a lightly floured surface for about 10 minutes, adding more flour as you go.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise for 5 to 8 hours, until nearly doubled. Then refrigerate to rest and ferment overnight, up to 48 hours.
5. The next day, generously grease a 13x9-inch glass or ceramic baking dish with butter.
6. Take the cold dough out of the fridge and turn it onto a lightly floured surface.
7. Divide the dough into 15 pieces for larger rolls or 20 for smaller rolls, and roll each into a smooth ball.
8. Space the balls evenly in the baking dish, cover with plastic wrap and leave in a warm, draft-free place until the rolls are puffed and touching. They are ready when a gently poked floured finger leaves a dent that springs back halfway. This usually takes 1.5 to 2 hours. Near the end of rising, preheat the oven to 375°F (190°C).
9. Uncover the rolls and, if you like, brush the tops lightly with an egg wash made by whisking 1 egg with 1 teaspoon of water or milk.
10. Bake on the center rack at 375°F (190°C) for 20 to 30 minutes: about 20 minutes for 20 rolls, or 25 to 30 minutes for 15 rolls. They are done when the tops are light golden and an instant-read thermometer in the center of a roll reads 185 to 190°F (85 to 88°C).
11. Serve warm, or at room temperature.

Summarized from Sugar Spun Run's video. Watch it for the details.

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