Sourdough Rolls

These fluffy sourdough rolls are perfect by themselves or to make a sandwich. 

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I hope you are ready for a lot of sourdough recipes because I have declared it Sourdough Week! I’m updating old posts and sharing some new ones as well.

I declared this without knowing that this Wednesday, April 1 (no fooling) is also National Sourdough Bread Day. I clearly picked the right week to celebrate all things sourdough, regardless of the state of the world.

Before we were quarantined, I had already been getting back into making things with my sourdough starter. Since then it’s come in incredibly handy due to the lack of bread at the grocery store.

Admittedly, we don’t eat a lot of bread products on a regular basis so our carb consumption has definitely increased in the last couple months. But if I’m going to eat a bunch of bread I’d rather it be fresh homemade!

While I already updated my sourdough bread recipe yesterday, I decided to also made rolls. In contrast to the denser, crustier bread, these balls of dough are fluffy and tender.

We already ate these as a side to dinner but I am most excited to slice them in half to make a sandwich. I’m dreaming of burgers mostly (no one should be surprised), but also piles of deli meat, melted cheese, and pesto. What would you make?

Two years ago: Mini Pavlovas with Lemon Curd and Berries

Four years ago: Crustless Quiche Lorraine

Five years ago: Cheesy Tater Tot Casserole

Six years ago: Single Serving Bread Pudding

Nine years ago: Strawberry Nutella Bread Pudding

SOURDOUGH ROLLS

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Yield: 8 rolls Prep Time: 1 Hour 45 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 1 cup sourdough starter
• 3/4 cup warm water
• 2-1/4 tsp (1 pkg.) active dry yeast*
• 1 Tbsp sugar
• 3 cups bread flour, divided
• 1 Tbsp olive oil
• 1-1/2 tsp salt
• 1 egg, room temperature

EGG WASH

• 1 egg beaten with 1 Tbsp water

Directions

1. In a small bowl, combine sourdough starter, water, yeast, and sugar. Let sit until foamy, about 5 minutes.
2. In a large bowl, combine yeast mixture, 2 cups of flour, olive oil, and salt. Beat for 4 minutes on medium speed. Add egg and beat 1 minute. Gradually add remaining cup of flour to form a firm dough and knead for 5-7 minutes, or until smooth and elastic. Place dough in an oiled bowl, drizzle oil over the top, cover, and let rise until doubled (about an hour).
3. Turn dough onto a lightly floured surface and punch down to remove air bubbles. Divide into 8 pieces, shape each into a smooth ball, place on greased cookie sheet, and flatten to a 4-inch diameter. Cover and let rise 30 minutes. Meanwhile preheat oven to 400º F.
4. Once risen, brush rolls with egg wash, then with sharp knife make an X on the top of each roll. Bake for 15-20 minutes, or until golden brown. Allow to cool completely on a wire rack.

Notes

*Don't have yeast? Use equal parts baking soda and lemon.

Source: Adapted slightly from Red Star Yeast.

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