Soft Sourdough Dinner Rolls


It’s been a hectic last week ,( we just finished writing papers) and I’ve been soaking up all the free time, just not doing anything.



I made these rolls the other night, using up the last of my sourdough starter. These are not exactly sourdough rolls, but they do have that nice twang.
I’ve made these twice now and I have noticed that using an older, fed starter is tastier. So try that if you can.
The wait is worth it. I promise!


Adapted from a King Arthur Flour recipe

3/4 cup sourdough starter, fed or unfed
3 cups all purpose flour
2 1/2 tsp active dry yeast/ 15 g fresh yeast (crumbled)
I tbsp sugar
1 1/4 tsp salt
5 tbsp softened unsalted butter
1/2 cup warm water( gently warmed, not hot at all. Regular water will also do)

For the top:
1 egg beaten with 1 tbsp water
Optional: poppy seeds, mustard seeds,sesame seeds

Combine the all the ingredients in a bowl and combine till a soft, smooth dough forms. I needed to knead it for about 7 minutes.

Let it rest, covered, in a greased bowl, for about 2 hours or till almost doubled in size.

After 2 hours, knead the dough on a well floured surface ( this is essential or else your dough will stick) and shape it into rolls. Add more flour to the dough if it’s too sticky.Leave the rolls on a greased baking sheet, covered, for about 20 minutes or till they have risen a bit.

Preheat the oven to it’s highest setting.
Do to optional egg wash and sprinkle the seeds over. Bake at the highest temperature for about 10 minutes or till the colour is a light golden . Then, turn the temperature down to 150 C and bake another 5-10 minutes or till golden.
Serve warm!