Sourdough Dinner Rolls Recipe

Instructions

1. Make the Dough - In the bowl of a stand mixer or a large mixing bowl, add milk, butter, sugar, and salt, and stir together to dissolve the sugar.
2. Knead the Dough - Add the flour and active sourdough starter and mix together with the paddle attachment or a firm spatula until well combined. Cover with a damp kitchen towel and rest for 30 minutes to allow the gluten to relax. Knead on speed 2 with the dough hook attachment for 10-12 minutes until you have a smooth, soft dough (or knead by hand for 8-10 minutes).
3. First Proofing - Bulk Fermentation: transfer dough to a buttered mixing bowl, cover the dough with a damp kitchen towel and leave it on the counter overnight, 8-12 hours.* It should rise to nearly double in size.
4. Form the Rolls - Divide the dough into 12 equal pieces (approximately 65g each) with a bench scraper or knife, and shape them into balls by pinching the sides together. Then, gently cup your hand around each ball and roll it over a clean, smooth work surface to tighten the outside of the rolls (this seals the seam on the bottom and gives the rolls better spring in the oven).
5. Second Proofing - Place the rolls into a buttered 9x13 glass baking dish, cover with a damp tea towel, and proof until about doubled, about 2 hours in a warm place (80-90°F), or about 3-4 hours at room temperature, depending on the temperature of your room. You can make them ahead at this point - see make-ahead option below*.
6. Bake - Preheat the oven to 375°F. Bake in the top third of the oven (this gives the tops better color) of a preheated oven for 25-30 minutes or until the tops are golden brown and the internal temp is 190°F. Brush the hot rolls with melted butter when they come out of the oven and serve.