Growing up my favorite part of Thanksgiving was the hot fresh rolls my mom would bake. Now that I am older, I have a love for ALL of the Thanksgiving foods. I was determined to make the yummiest rolls, but a sourdough version. I've always had a soft spot for the rolls, especially the next day when we would make turkey sandwiches with the leftover turkey. So of course, I had to make the best version of a roll using sourdough and this is IT! Our favorite sourdough dinner roll has arrived, this is my go to recipe and a favorite for our Thanksgiving feast. I promise you will love these.

I hope you enjoy! Happy baking!

Tips For Making Sourdough Dinner Rolls:

• The starter must be fed, active, and nice and bubbly to use in this recipe.

• When using your melted butter, either cool it down, or my favorite method is to add it to my water so it warms the water and cools the butter in one go.

• Organic cane sugar, or coconut sugar will work.

• Don’t over-knead or under-knead your bread. Knead for 5 minutes in the stand mixer or 10 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.

Tools you will Need:

Stand Mixer (optional, but it does make the process much easier).

9×9 or 9×13 baking dish. Baking it in a 9×9 baking dish gives you more of pull apart sourdough rolls.

Measuring cups and spoons

Large bowl

Tea towel

Ingredients 

• ▢ 1/2 cup sourdough starter, active and bubbly (113 g)

• ▢ 1/4 cup sugar, 50 g

• ▢ 3/4 cup warm water, 177 g

• ▢ 1/4 cup melted butter, 56 g

• ▢ 1/2 teaspoon sea salt, 2 g

• ▢ 2 1/2 cups all-purpose flour, 350 g

• ▢ Egg, for egg wash

How To Make the Sourdough Rolls:

In a stand mixer or bowl, add all of your ingredients.

Place the bread hook in the stand mixer.

Knead on medium for 10-15 minutes until the dough becomes elastic and smooth. It should pass the windowpane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready!

If you do not have a stand mixer, you can knead it by hand on a lightly floured surface for about ten minutes or until it passes the windowpane test.

Next, Place dough in a greased bowl and cover with a towel.

Let rise for 8-12 hours. My favorite method is to let it rise at night.

Once risen or the next day divide the dough into eight equal parts and put into a greased 9×13 or 8×8 baking dish.

Brush the tops with an egg wash and allow them to rise until doubled, approximately one to two hours.

Preheat oven to 375.

Bake for about 25-30 minutes, or until they start turning golden brown. Once baked, I like to brush butter on the top of the warm rolls. I hope you love these and try this very easy recipe! Happy baking!!