Sourdough Dinner Rolls

Crusty sourdough dinner rolls made with active starter and no added yeast. Golden brown outside with a tender, flavorful interior.

Prep Time 30

Cook Time 17

Inactive (Rising) Time: 2 15

Total Time 3 2

Servings servings

Place the water, sugar, and sourdough starter in the bowl of a stand mixer. Mix on low until combined.
¾ cup warm water, 1 teaspoon granulated sugar, 1 ⅓ cup sourdough starter
Add half the flour and the salt Mix on low until incorporated. Add the remaining flour and continue mixing until the dough forms a ball and comes away from the sides of the bowl.
2 ½ cups unbleached all-purpose flour, 2 teaspoons salt
Remove the dough and place it in a lightly oiled bowl. Cover with plastic wrap.
Let the bowl sit in a warm place for about 90 minutes or until the dough has doubled in size.
Line a baking sheet with parchment paper or a silicone mat.
Turn the dough out on a clean, lightly floured surface and separate it into 8 equal pieces. Roll each piece of dough into a ball.
Place the formed rolls on the prepared baking sheet. Cover with a clean cloth and place in a warm, draft-free place for about 45 minutes for the second rise.
Near the end of the rising time, preheat the oven to 425 degrees F. Place an oven-proof container (such as an old cake pan), half filled with water, on the lower oven rack while the oven is heating (the steam from the water will help set the crust on the rolls).
With a sharp knife or a bread lame, score each roll a few times.
Place the rolls in the preheated oven and bake for 17 to 19 minutes or until nicely browned (the internal temperature should be 190F or higher).
Allow the rolls to cool completely before serving.

For best results, use an active, bubbly starter at its peak. The starter should be at room temperature and feed it several hours before baking.
Let shaped rolls rise in a warm, draft-free spot.
Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.