Sourdough Rolls Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Sourdough starter: Adds the tangy flavor and helps the dough rise.

Water: Hydrates the dough and activates the starter.

Salt: Enhances the flavor of the rolls.

Butter: Adds richness and tenderness to the dough.

When kneading the dough, ensure that the butter is fully incorporated and the dough becomes smooth and elastic. This process can take around 10-15 minutes by hand or 8-10 minutes using a stand mixer with a dough hook attachment. Proper kneading helps develop the gluten structure, which is essential for achieving the desired texture in your sourdough rolls.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the rolls a chewier texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but may require additional water.

• active and bubbly sourdough starter - Substitute with commercial yeast: Use 1 teaspoon of yeast and adjust the water and flour to achieve the right dough consistency.

• room temperature water - Substitute with milk: Milk can add richness and a softer texture to the rolls.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and a slightly different flavor profile.

• softened butter - Substitute with olive oil: Olive oil can provide a different flavor and a slightly different texture, making the rolls a bit more tender.

• softened butter - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and works well as a dairy-free option.

• To keep your sourdough rolls fresh, store them in an airtight container at room temperature. They will stay good for up to 2 days.
• For longer storage, wrap each roll individually in plastic wrap or aluminum foil. Place them in a resealable plastic bag or airtight container and store in the freezer. They can be frozen for up to 3 months.
• When you're ready to enjoy your sourdough rolls, remove them from the freezer and let them thaw at room temperature. This should take about 1-2 hours.
• To refresh the rolls, preheat your oven to 350°F (175°C). Place the thawed rolls on a baking sheet and bake for 5-10 minutes, or until they are warm and slightly crispy on the outside.
• If you prefer a softer texture, you can microwave the thawed rolls for 20-30 seconds instead of baking them.
• For an extra touch of flavor, brush the rolls with a bit of melted butter or olive oil before reheating. This will give them a delightful, golden finish.
• If you have leftover rolls that have become a bit stale, transform them into delicious croutons or breadcrumbs. Simply cut the rolls into cubes, toss with olive oil and your favorite herbs, and bake at 375°F (190°C) until crispy.

• Preheat your oven to 350°F (175°C). Wrap the sourdough rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until they are warmed through.

• For a quicker method, use a microwave. Place the rolls on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• If you prefer a crispy crust, use a toaster oven. Set it to 350°F (175°C) and place the rolls directly on the rack. Heat for about 5-7 minutes, or until they are warmed through and the crust is crispy.

• For a steam method, place the rolls in a steamer basket over simmering water. Cover and steam for about 5-7 minutes. This method helps retain moisture and keeps the rolls soft.

• If you have an air fryer, preheat it to 320°F (160°C). Place the rolls in the basket and heat for about 3-5 minutes. This method is quick and gives a nice, slightly crispy exterior.

• Mixing bowl: A large container used to combine the flour, sourdough starter, and water to form a rough dough.

• Measuring scale: Essential for accurately measuring the flour, sourdough starter, and butter.

• Measuring jug: Used to measure the room temperature water.

• Wooden spoon: Helpful for initially mixing the ingredients together.

• Dough scraper: Useful for kneading the dough and ensuring all ingredients are well incorporated.

• Clean kitchen towel: Used to cover the dough while it rises.

• Baking sheet: Where the shaped rolls will be placed for baking.

• Oven: Preheated to 375°F (190°C) for baking the rolls.

• Cooling rack: Allows the rolls to cool evenly after baking.

Prepare ingredients in advance: Measure and set out flour, sourdough starter, water, salt, and butter before you start mixing.

Use a stand mixer: Save time and effort by using a stand mixer with a dough hook to knead the dough until smooth and elastic.

Bulk fermentation overnight: Let the dough rise overnight in the refrigerator. This allows you to shape and bake the rolls the next day with minimal effort.

Preheat the oven early: Start preheating your oven while you shape the rolls to ensure it reaches the correct temperature in time.