Easy Sourdough Dinner Rolls (Fed, Unfed or Discard) - A Quaint Life (2024)

These Easy Sourdough Dinner Rolls are a great compliment to any meal with their fluffy texture and delicious sourdough flavor. The best part is you can make them the same day or do a long ferment to have them on your table.

In the good ole days, Sunday dinner was a special time when family and friends gathered over an extra special meal to enjoy one another’s company. A day meant for rest, God, and fellowship. It was often a roast or whole baked chicken style meal reserved for a day when you had the extra time to spend in the kitchen.

Sunday dinners, also bring to mind a steamy basket of warm dinner rolls placed in the center of the dinner table. Passing them around the table making sure all the guests had received at least one.

Dinner rolls add a bit extra to a meal almost the same way serving a dessert after one does. You know the meal is special when anyone has gone the extra mile to prepare them.

Out of all the sourdough recipes, these sourdough dinner rolls are among my favorite to make. They are fun to shape and versatile to use. I like making little breakfast sandwiches with them as well as covering them with chicken gravy for a simple meal.

Sourdough Dinner Rolls Are…

• A great recipe perfect as a dinner side or a quick bread option
• Fluffy, sourdough pull-apart dinner rolls that are versatile and great for breakfast sandwiches, topped with shredded chicken gravy or eaten as is.
• Can be made same day using fed, unfed or discard sourdough starter
• A great alternative to standard sourdough bread
• Wonderful soft sourdough dinner rolls the whole family will love

Ingredients

Sourdough Starter- You can use fed, unfed, or sourdough discard for this recipe.

Bread Flour- I recommend using bread flour for these rolls. It creates a fluffier rise and results in a softer dinner roll. You can substitute all-purpose flour with similar results.

Eggs- Eggs add richness and help with a nice squishy texture in these dinner rolls.

Salt- I prefer to use sea salt but you can use any salt you like. Kosher salt is a great alternative.

Yeast- The addition of active yeast creates a dough that can be baked the same day and cuts down on standard sourdough rise times considerably.

Sugar- Sugar helps feeds the yeast and give the rolls a slight sweet note.

Oil- I like adding olive oil to the dough as it helps create and keep moisture in.

What You Will Need To Make Them

3 cups bread flour

1 cup sourdough starter (fed, unfed or discard will work)

1 packet or 2 1/4 tsp of fast active yeast

3 tbsp olive oil

1/2 cup lukewarm water

1 tbsp sugar

2 eggs

1 tsp sea salt

To Brush Rolls Before Baking

Use Either:

Milk wash: 1 tbsp milk

or

Egg wash:

1 egg

1 tsp water

Garnish

2 tbsp melted butter (to brush on after baked)

Flakey sea salt (optional)

Tools

Stand Mixer (or you can knead by hand)

Baking Dish

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Directions

Begin by adding the sugar and warm water into the bowl of a stand mixer. Sprinkle the yeast into the bowl and allow it to sit for 3 minutes.

After the 3 minutes, it’s time to add the eggs, starter, olive oil, and salt. Once combined add the flour to the bowl and mix until a shaggy dough forms.

Place a dough hook attachment on and knead on low speed for 5 minutes or until the dough feels soft and supple to the touch. The dough should be slightly sticky but not overly so. Place the dough into a greased bowl for about an hour or until it has doubled in size. If you have a cold kitchen this may take an extra hour or so. So keep that in mind.

When the dough is ready, place it on a workstation. Do not flour it. The dough will be tacky but not sticky. Flatten the dough ball and cut it into 10-12 equal pieces.

Roll each piece in your hand to form round shapes. Place each dough round into a greased baking dish.

Cover with a tea towel and allow them to do a second rise for another hour preferably in a warm spot in the kitchen if possible.

The rolls are ready to be baked when doubled. Brush with egg or milk wash. Bake at 350℉ for 18-20 minutes or until the tops are golden.

Take the rolls from the oven and brush with melted butter and sprinkle with chunky sea salt (optional)

Serve warm.

To Long Ferment

This is for a quicker dinner roll that you can use discard, or active starter to make. However, if you would like to make a long-fermented sourdough dinner roll you can simply allow the dough to sit overnight. When doing so omit the active yeast altogether. Use a fed sourdough starter when making this recipe to ensure the dough rises properly. Follow the directions after the dough has sat overnight to shape and bake the sourdough dinner rolls.

Baking Notes

• This is for a quicker dinner roll, if you would like to make a fermented sourdough dinner roll you can simply allow the dough to sit overnight and omit the active yeast altogether.
• I like to use a cast iron skillet to bake mine but you can use a baking dish or baking sheet just the same.
• Rising time might vary slightly due to the temperature of your kitchen.
• These sourdough dinner rolls make a delicious dinner roll made up as a side but also work well as little sandwich rolls for quick lunches.

How To Store

I like to store leftover sourdough dinner rolls in an airtight container or a large gallon-sized plastic bag.

Benefits Of Sourdough

Of course, we love the taste but sourdough is a healthier alternative to eating regular bread such as white or wheat loaves. The lower phytate levels in sourdough make for an easier-to-digest food and result in a better more nutritious bread.

It is a good alternative for those who are sensitive to gluten as sourdough is a fermented food that has a bacteria-to-yeast composition that works on breaking down the starches found in the grain before it’s even eaten. Sourdough is also known as a prebiotic food that simply put, will help keep your gut bacteria healthy.

FAQ

Why the addition of active yeast?

You don’t have to use the active yeast if you can plan your dinner rolls ahead of time. Simply skip adding it and use an active sourdough starter when making the dough. Allow it to rest for the first rise for 8 hours or overnight at room temperature for the bulk fermentation. The next day shape the dinner rolls into 10-12 equal pieces, allow them to do a second rise, and bake as instructed.

What is a “fed” starter?

A “fed” starter simply refers to the starter being active which involves removing it from the fridge and feeding it with equal parts water/flour. Then allow it to sit out on the countertop for a minimum of 4 hours so that it can become active. You will know your starter is ready for use when you see it is nice and bubbly.

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