Sweet Yeast Rolls make a great addition to any dinner meal (or late night snack)! If you love yeast rolls or have a bit of sweet tooth, these are the rolls for you! Having rolls with meals was a staple in my home growing up. Ever since sourdough has become a craze, people have been playing with all sorts of sourdough recipes...so here, I introduce you to Sourdough Sweet Rolls!
So yes, this is a sourdough dinner roll. You'll be needing sourdough starter to make this particular recipe.
I have made a couple different versions of yeast rolls and that's because when I settle on a good recipe, I tend to stick to it. But my love for sourdough had me experimenting again!
Besides what's not to love about a soft, buttery, and fluffy roll? It's a WIN!
Pro Tips for making Sweet Sourdough Dinner Rolls:
- The starter must be fed, active, and nice and bubbly. In other words, at bulk fermentation.
- Use warm water and whole milk. In fact, I warmed both of them to 90° F for this sweet yeast roll recipe.
- During cooler months, warm the mixing bowl with some very warm water that way whatever liquid goes into the bowl isn't cooled so quickly.
- Don't over-knead or under-knead your bread. Knead for 2 minutes in the stand mixer or 3 - 4 minutes by hand. You should be able to take a small piece of dough and pull it apart, creating a window that you can see through.
Pro Mixing Tip!
If making rolls in the winter time... do this! Warm your mixing bowl with some very warm water that way whatever liquid goes into the bowl isn't cooled so quickly. It makes such a difference!
To Yeast or Not to Yeast?
Well, you can certainly not use yeast in this recipe because sourdough is the process of fermenting grains or the grains in flour, allowing the natural yeasts to raise the bread and break down the naturally occurring phytic acid in the grains.
Using the yeast speeds up the process though. Feel free to choose whichever makes your heart happy!
Why Did I use Yeast in a Sourdough recipe?
I wanted them to be really fluffy and that's why to get the natural occurring yeast in the grains a little extra help.
Now let's get to the recipe and all the ingredients needed as well as some cooking items and utensils for this dish.
Helpful Items for Making Sweet Sourdough Dinner Rolls
- Jar for Starter - This jar has measurements on the side and a helpful cover for jar to still allow air in but also to protect it.
- Baking Dishes - I love these Staub baking dishes. They clean well and having a pack of 3 different sizes has proven to be so helpful!
- Mixing Bowls - Priority Chef mixing bowls have a non-slip bottom that I LOVE! Less mess is always best, right?
- Measuring Cups - Having a set of different sizes is lifesaving in the kitchen! This Anchor brand is my go t
- Scale - You don't need an expensive scale. I've had many different brands and they've all lasted fine. This is currently the one I use the most. It makes making breads SO MUCH easier!
- Basting Brush - My favorite brand because it's easy to clean and gets the job done!
Ingredients you'll need for your Sweet Dinner Rolls
- 200g Water (Warmed to 90°)
- 125g Whole Milk or Cream (Warmed to 90°)
- ⅓ teaspoon Yeast
- 12g Sea Salt
- 125g Sourdough Active Starter
- 44g Sugar (plus ½ teaspoon for topping)
- 24g Salted Butter
- 525g Unbleached Bread Flour
- 3 tablespoon Butter for coating dish and topping rolls
Instructions for the best Sweet Sourdough Dinner Rolls
Make sure you have active starter before beginning process. It's best to feed your starter before bed and that start making rolls the next morning.
Making Dough
Step 1 : Gather all your ingredients needed and set to the side to get started.
Step 2 : Warm the water and milk to 90°F.
Step 3 : In a large mixing bowl, mix together water, milk, yeast, salt, sourdough starter, sugar, and 24g of salted butter. Mix well so the starter dissolves into ingredients.
Step 4 : Then, add in the bread flour and mix that together until it starts coming together. Wet your hands, and mix dough so that it shapes together into a slightly firmer dough ball. Knead the dough in the bowl for 3-4 minutes.
Rest, Stretch and Folds
Step 5 : Cover it and let rest for 30 minutes on the counter.
Step 6 : Then, do a series of stretch and folds. I did a total of four of them every 30 minutes.
Proofing Period
Step 7 : Allow the dough to rest for 2 ½ hours and the dough should be have risen by 75%. Using the scale, portion out 80g dough balls. Press each dough ball to flatten slightly and then fold in sides continuously until a ball forms. Pinch the bottom of the dough to hold its shape. See video for reference on this.
Baking Dinner Rolls
Step 8 : Butter your baking dish with 1 ½ tablespoon softened butter coating the bottom and sides. Place dough balls into 3 rows of 4 in the 9x11 baking dish. Cover with plastic wrap and let them double in size. This takes me 3 hours in the winter months.
Step 9 : Preheat oven to 375°F. Bake uncovered for 28-30 minutes until golden brown on top. Once they come out of the oven, coat with melted butter using a pastry brush. Slightly sprinkle some sugar on top and enjoy!
What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!
Recipe
Homemade Dinner Rolls
Equipment
- Oven
Ingredients
- 200 g Water Warmed to 90°
- 125 g Whole Milk or Cream Warmed to 90°
- ⅓ teaspoon Yeast
- 12 g Sea Salt
- 125 g Sourdough Active Starter
- 44 g Sugar plus ½ teaspoon for topping
- 24 g Butter salted
- 525 g Unbleached Bread Flour
- 3 tablespoon Butter for coating dish and topping rolls
Instructions
- Feed your starter before you go to bed.
- Gather all your ingredients needed and set to the side to get started.
- Warm the water and milk to 90°F.
- In a large mixing bowl, mix together water, milk, yeast, salt, sourdough starter, sugar, and 24g of salted butter. Mix well so the starter dissolves into ingredients.
- Then, add in the bread flour and mix that together until it starts coming together. Wet your hands, and mix dough so that it shapes together into a slightly firmer dough ball. Knead the dough in the bowl for 3-4 minutes.
- Cover it and let rest for 30 minutes on the counter.
- Then, do a series of stretch and folds. I did a total of four of them every 30 minutes.
- Allow the dough to rest for 2 ½ hours and the dough should be have risen by 75%. Using the scale, portion out 80g dough balls. Press each dough ball to flatten slightly and then fold in sides continuously until a ball forms. Pinch the bottom of the dough to hold its shape. See video for reference on this.
- Butter your baking dish with 1 ½ tablespoon softened butter coating the bottom and sides. Place dough balls into 3 rows of 4 in the 9x11 baking dish. Cover with plastic wrap and let them double in size. This takes me 3 hours in the winter months.
- Preheat oven to 375°F. Bake uncovered for 28-30 minutes until golden brown on top. Once they come out of the oven, coat with melted butter using a pastry brush. Slightly sprinkle some sugar on top and enjoy!
Notes
Nutrition
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