Sourdough Buns Dinner Rolls
Equipment
- 1 Kitchen scale
- 1 large mixing bowl
- 1 Medium bowl
- 1 dough scraper or silicone spatula
- 1 bench scraper or sharp knife
- 1 clean kitchen towel or plastic wrap
- 1 Baking sheet
- 1 sheet parchment paper
- 1 wire cooling rack
- 1 pastry brush
Ingredients
- 150 gram active sourdough starter 100% hydration
- 260 gram water room temperature
- 40 gram unsalted butter melted and cooled
- 1 large egg room temperature
- 30 gram granulated sugar
- 9 gram fine sea salt
- 450 gram bread flour plus extra for dusting
- 15 gram olive oil for greasing bowl and hands
- 1 large egg beaten; for egg wash
- 15 gram milk for egg wash
Instructions
- In a large mixing bowl whisk together the active sourdough starter and water until the starter is mostly dissolved.
- Add the melted butter, egg, and sugar to the bowl and whisk until well combined.
- Add the bread flour and salt to the wet mixture and stir with a dough scraper or spatula until a rough, shaggy dough forms.
- Cover the bowl and let the dough rest for 20 to 30 minutes to allow the flour to hydrate.
- With lightly oiled hands, perform several stretch-and-folds in the bowl until the dough becomes smoother and more elastic, about 2 to 3 minutes.
- Cover the bowl and let the dough bulk ferment at room temperature for 4 to 6 hours, performing 2 to 3 sets of stretch-and-folds during the first 2 hours, spaced 30 minutes apart.
- When the dough has increased by about 60–75% in volume and looks airy with bubbles, lightly oil a clean surface and turn the dough out.
- Gently pat the dough into a rectangle and divide it into 12 equal pieces using a bench scraper or sharp knife.
- Shape each piece into a tight ball by cupping your hand around the dough and circling it on the counter to create surface tension.
- Line a baking sheet with parchment paper and arrange the dough balls evenly spaced, allowing room for expansion.
- Lightly cover the rolls with a clean kitchen towel or plastic wrap, making sure it does not stick to the dough.
- Let the rolls proof at room temperature for 1 to 2 hours, or until puffy, then optionally refrigerate for 4 to 6 hours or overnight for deeper flavor.
- When ready to bake, remove the rolls from the refrigerator (if chilled) and let them sit at room temperature while you preheat the oven to 400°F (200°C).
- In a small bowl whisk together the egg and milk for the egg wash until fully combined.
- Gently brush the tops of the risen rolls with a thin, even layer of egg wash.
- Bake the rolls for 15 to 20 minutes, or until deep golden brown and the internal temperature reaches about 200°F (93°C).
- Remove the baking sheet from the oven and transfer the rolls to a wire cooling rack.
- Allow the sourdough buns to cool for at least 20 minutes before serving to finish setting the crumb.
Notes
For best results, use a mature, bubbly starter that has recently peaked, as a weak starter will give you dense rolls; adjust the bulk fermentation based on your kitchen temperature, aiming for dough that looks airy rather than strictly watching the clock. If the dough feels very sticky, lightly oil your hands instead of adding extra flour, which can toughen the crumb. For softer dinner rolls, lightly brush the tops with melted butter as soon as they come out of the oven, and for stronger sour flavor, extend the cold proof up to 18 hours. These rolls also freeze well: let them cool completely, freeze in an airtight bag, and rewarm in a low oven before serving.
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