How To Make Naturally Fermented Sourdough Dinner Rolls.
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What is naturally fermented bread?
Naturally fermented bread refers to bread that uses naturally-occurring yeasts in the bread-making process, instead of the commercial yeast you can buy in the baking aisle of a grocery store.
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Here’s How To Make How To Make Naturally Fermented Sourdough Dinner Rolls
Don’t forget you can bake along with me in my Step-By-Step Guide on YouTube
My Sourdough Toolkit
- Weck jar for starter: https://amzn.to/3vO8Kle
- White week jar lids: https://amzn.to/3vL5o2s
- digital kitchen scale: https://amzn.to/4914j5f
- 6 Qt. dough tub: https://amzn.to/48CldXM
- Dough tub lid: https://amzn.to/4242C4L
- spurtle: https://amzn.to/48XvsWx
- bench scraper: https://amzn.to/3vwgw39
- unbleached parchment paper sheets: https://amzn.to/4b1IOmA
- Bees Wax Paper: https://amzn.to/48yMYkj
- Kraft Bread Bags: https://amzn.to/48BZP5a
- Nutrimill grain mill: https://shrsl.com/4bgbt
- Stand mixer: https://amzn.to/3vHqRJN
- Organic unbleached flour: https://amzn.to/47DA8Qn
INSTRUCTIONS
I feed my sourdough starter using this ratio:
- Slightly Warm Water: 140g
- Sourdough Starter: 35g
- All-purpose Flour: 140g
How To Make Naturally Fermented Sourdough Dinner Rolls.
Print RecipeEquipment
- 1 stand mixer optional to knead by hand
- 1 dough tub
- baking sheet
- unbleached parchment paper
Ingredients
- 500 grams unbleached, organic, all-purpose flour
- 60 grams salted butter softened
- 15 grams local honey
- 9 grams sea salt
- 50 grams active sourdough starter fed, bubbly, and doubled in size
- 270 grams filtered water slightly warmed
Instructions
Measure the ingredients using a digital scale
- Turn on your digital scale. Place the bowl of a stand mixer on it and press "tare" to zero the scale.Measure the ingredients one at a time, pressing "tare" in between to bring the scale to 0g. for proper measurements.
Make the dough
- In a stand mixer fitted with a dough hook, mix the ingredients on low speed until combined. Flour should have absorbed the water. Let the dough rest for 15-30 minutes in the stand mixer. then continue to step two.
- After the dough rests, turn the stand mixer to a medium-low speed (3 is good) and let the dough knead for 6-8 minutes. The dough should be soft and not stick to your hands very much.OR 8-10 minutes by hand until the dough is smooth and soft.
Ferment overnight
- Remove the dough from the stand mixer bowl and place in the dough tub and put the lid on. Let the dough rise overnight in the fridge for roughly 10 hours.
In the morning
- In the morning, about 10 hours later, remove the dough from the dough tub and cut it into about 24 equal pieces. Fold the sides of the dough under to form tight rolls.Place a piece of parchment paper on a baking sheet and place the rolls on it.
- Loosely cover the pan with bees wax paper or buttered plastic wrap.Let the rolls rise for 1 hour on the counter, or 2 hours in the fridge for a slower rise. *Dough should be puffy and light but not doubled in size.
Bake the rolls
- Preheat the oven to 375℉. Bake the soft sourdough dinner rolls on the middle rack of the oven for 25-30 minutes, until barely golden. If the rolls start to brown too quickly, cover with a piece of parchment paper.Let the rolls cool on the pan for 5 minutes, then place on a cooling rack to cool completely. Sourdough dinner rolls will stay fresh for up to 4 days, stored properly at room temperature.
Servings: 24 rolls
Did the recipe change last night? I could have sworn it was to put the lid on and set out on the counter over night….
Hi there Megan! Yes I do it either way as it doesn’t make much difference unless your house is very very warm. However, it is easier to work with the dough that has been in the fridge, so for beginners this just makes it easier. You can definitely leave it on the counter though…I just did it again yesterday 🙂
In the video you I thought you said 1000 grams flour, is this halfed or did I hear that wrong. This is my first attempt with sour dough so, I’m really trying to do a lot of research.
Hi Brook, yes this recipe is for 1 dozen rolls but if you want to make 2 dozen (or 1 loaf and 12 rolls) you can just follow the measurements for the soft sourdough sandwich wich bread. Hope that helps! 🙂
I fed my starter today which is a few months old. Your method is great. Since I still have two cups after making bread do I just refrigerate til needed or discard. If I can’t do bread first thing how long can I leave in frig. Thank you. Love your site.
Jeanne
Can i leave it in the ref for a longer time? Like 24 hours?
I’ve had my starter in the fridge. I want to make bread today. Do I need to feed the starter before I use to make bread?
Hi Elizabeth, I just found your videos, and watched the long one where you made several things, there you made a sandwich loaf / dinner rolls combo and used 200g starter.
The recipe for just rolls would be half of course, and everything matches except for the starter, half would be 100g, but the recipe is calling for 50g. So, just wanted to clarify (I’m still at that “follow the recipe” stage). I suppose it doesn’t matter, time will “fix” it.
Thanks much, those rolls look so fantastic, I’d really like to “hit” it 🙂
I’m not sure what I’m doing wrong. I’ve tried making this recipe twice and the rolls turn out more like biscuits. I corrected the amount of discard and even let them sit out longer than an hour after shaping them. They never seemed to be puffy and light like they were in the video, so any hints on what might be wrong would be appreciated!
Thank you for making sourdough bread so easy. I love all your fabulous tips.
I have one question. When do you discard before feeding or after? and If I am making several recipes does the feeding you suggest at the beginning of the recipe afford you enough starter to make all these breads? I have two starters going so that is how I have had enough.
Thank you