EASY SOURDOUGH DINNER ROLLS RECIPE

[@LizaB6]

Oh this is the BEST👍🏽 sourdough dinner buns ever...trust me I have tried a lot of recipes... these are soft, airy and the salt on top make the sourdough flavour so yummy. Thank you so much for this! 🙌🏾

[@mellisatenri8504]

I've tried it and it's the most successful sourdough recipe I made so far in my sourdough journey. Thank you very much 😊

[@dawnteow436]

just baked this and OMG, it is so deliciously soft on the inside with a nice crust on the outside! The sourdough starter adds such wonderful flavour to the rolls too!

[@Lisa2010Photography]

Thank you for another excellent recipe. I really like that these dinner rolls can be baked on the same day for dinner. Your sourdough recipes are well tested and the results are usually spot-on.

[@kathyrobin6873]

I made these yesterday..... they came out so good! This was a great recipe, great directions, thank you so much. My husband loves them and is raving about them! I made 10 buns, not pull apart style. They ended up like slider size. Next time I'll make 8, and try them as a burger bun or such. Excellent, thanks again!

[@MrSpiritchild]

How did your burger buns turn out?

[@rockygraziano2339]

Thank you so so much for this. Simple perfect instructions, and very easy access to the recipe with out all the other crap you normally have to go through to finally get to the recipe. I hate those videos and normally give up trying to find the recipe!!!

[@suranahomestead278]

I love this can i proof them overnight in the fridge and bake next morning instead of final proofing for 2 hours? And if yes how should i go about the process after removing from the fridge

[@petemack1745]

Second time making these. Wife is vegan so that requires some ingredient substitution. Still turn out great. Good way to use up starter discard. Thanks Charlie.

[@monaabbas8666]

Brilliant bread and perfect presentation..want to make these, but can we leave the levain in a cold kitchen overnight or the fridge?

[@alisonhendry2928]

Perfect. Just what I needed. Decided to make rolls with my sourdough today to go with clam chowder instead of wasting half the boule with soup inside it!

[@elis2524]

my starter got good just in time for Thanksgiving, so I'm gonna bring these to our family dinner

[@JULOC05]

Nice. I like that you provided the grams and not just cups and I also like weighing the dough for individual breads and pastries. I do have a question...I have a starter in the fridge and I want to have the rolls ready by 2:00 pm tomorrow. Would it be best to feed the starter at 6:00pm tonight, prepare the levain at 4:00am that takes another 4-5 hours and add another 4 hours for the rest of the process?

[@raquelbigby5501]

I made you sourdough rolls for Thanksgiving and in spite of the miss haps they still came out great. I started the process late in the day and I think I added too much water, so by the time it was time to shape the rolls the dough was very sticky. It was 8pm so I put the dough in the frig overnight and finished the next morning. They make great turkey sliders

[@TheRegularChef]

That’s good to hear, I’m glad they still turned out well! I’ll have to try making some turkey sliders with my leftovers too

[@stephaniebusnello6746]

Just made these dinner rolls and they were a hit, all gone! Gonna have to make these again!

[@blakecottington]

Thanks! I've used your Tartine country loaf recipe so many times this year so far. I wanted to make some sourdough rolls for Thanksgiving so the timing of this video could not be better. So excited to give this a try! P.S. Thumbs up for the high production value of your videos👍

[@TheRegularChef]

Perfect, I hope you like them! I appreciate it, I’m glad you enjoy the videos! I’m always working to make sure the quality is the best it can be

[@aoie11]

What are your thoughts on refrigerating or freezing before baking?? I bake sourdough bread weekly but this is the first time trying rolls (for dinner tomorrow night) and I want them to be nice and fresh but don't have time during the day so I'm doing it now. Could I freeze them at ready to bake state, and let them thaw before popping them in the oven tomorrow??

[@karenamirose4992]

Thanks so much for the recipe and showing step by step how to make these amazing looking sourdough rolls! I made some for a party coming up but it's not for a few days, I am wondering if these will still be fresh to serve?

[@karenkellykiss5477]

Made them yesterday for friends! They were a big hit! Will definitely make them again! Karen

[@TheRegularChef]

That’s awesome to hear, I’m glad you liked them!!

[@ruedersculinaryinstitute9468]

They really look pretty perfekt. Love the idea with the melted butter in the end!

[@TheRegularChef]

Thanks, yeah the melted butter really adds a lot!

[@lukeg7243]

Could I replace the final 2 hour rise with a 8 hr cold ferment for scheduling purposes?

[@adrianvela]

Can i use AP flour ínstead of bread flour?

[@truth_from_rosini]

I loved this recipe I am sharing for sure because people need to make this period 😋😁

[@angieng4347]

Best ever sourdough dinner rolls.. Very nice texture 👍👍👍👍👍

[@jiberri]

Hi Charlie! I'd love to make these with bread flour and milled hard red wheatberries (ground on finest setting Mockmill). How do you think the texture or final result might be affected? Thank you!

[@michaelhiggins1157]

Great rolls! I added some poppy and sesame seeds to dress them up. Thx!

[@gewickG]

I made these and they are great. Can you make the dough a day ahead and then pop it in fridge overnight? Then shape them on the day of your gathering??

[@jacobs687]

love the sourdough recipes my man

[@TheRegularChef]

I appreciate it, I’m planning to get back to doing more sourdough recipes!

[@justjahneah2462]

I have two questions- what if I do not have a warm spot? Should I double the rest/proof times? And how would these freeze? Would it be okay to freeze at the ready to bake point then thaw them and bake?

[@linndoe]

Looks so fluffy! Can't wait to try

[@creationssbl4472]

Thank you Charlie for another great video! Your explanations are always so clear and simple. Looking forward to making these rolls! Happy Thanksgiving!

[@TheRegularChef]

I’m glad you enjoyed it, Happy Thanksgiving to you as well!

[@emmalake5393]

Love your channel and your recipes! Just made the cinnamon rolls and they are amazing! Question for the dinner rolls... if I don't have rice flour, can I just use AP for the pan dusting and rolling of the dough to prevent sticking?

[@TheRegularChef]

Yeah you can do that!

[@emmalake5393]

@@TheRegularChef Thank you!!

[@Lisforlove7]

Amaaazing recipe, thank you! Made a batch yesterday and I've already got the next batch rising. They disappeared pretty quickly. 😀

[@TheRegularChef]

No problem, I’m glad to hear it!

[@carlavanwezel8847]

Can I add some sugar if I want my starter to rise quicker?

[@garbagebin8282]

yo, would it be possible to just use whole wheat flour or all purpose to substitute bread flour? i'm aware bread flour has more protein, but i'm not sure what it's called in my country and i don't want to waste extra money on more flour (we got lots already lmao), so i'd like to know.

[@jwoogie85]

Hey Cheffy. I’m starting to bake 20 small loafs bread every morning. I went to your website and downloaded your pdf on bread starter schedule. When reading the schedule each day has less and less mature starter, how does that work? Do I store the extra starter separately, or do I bulk up the recipe given the weight of my total starter? I’m a very curious line cook who’s excited to learn this new art but ahhh, can’t get past the feeding schedule. I’m pumped I ran into your page and will start ducking with your videos for reference. In kitchens I’ve worked in we fed the starter every 12 hours since cooking every day, I fed they baked. What do you recommend for every day feeding/baking schedule? I’m going with half baking flour n half whole wheat, I liked the video on your flour starter experiment. Hell yea.

[@TheRegularChef]

The reason for using less mature starter each day is that the starter will ferment faster and faster as it develops, so by reducing the amount of mature starter, you can slow down the fermentation speed. You can make as much or as little starter as you want, as long as you keep the ratio the same. I like to use a 1:4:4 ratio of starter to flour to water for maintenance feedings, and feed every 24 hours. As far as the excess, you can just discard the excess starter or save it and use it in recipes.

[@waynerollack1026]

Great lesson, well done, thank-you!

[@northerngirlhobbies]

Awesome video! Thank you!

[@gradyhester4456]

This is so thorough and well done. Great visual cues, too... What do you think, Charlie, almond milk an okay substitution? Don't have any rice flour in the pantry, either. Any suggestion? Thanks again man! This will be my first attempt at dinner rolls from the starter I created about a month ago. Couldn't have done it without your help.

[@TheRegularChef]

I’m glad you like it! Yeah I would think that should be okay, you could also use water if you’re trying to avoid dairy. The rice flour isn’t 100% necessary, so normal all purpose flour should be fine!

[@gradyhester4456]

@@TheRegularChef Hey- thanks for the response. I made them last week w/almond milk and they were a bit on the dense or heavy side so I actually just an hour ago started my levain to make again this evening w/milk. Another contributor is probably my immature starter but each week it is getting stronger now that it's 6-7 weeks old. Thanks again man!

[@San-rc4ck]

I find my dough gets really inflexible when I make this. Anyone know why that’s happening/ have any tips?? I think ultimately outcome is my rolls aren’t as soft and fluffy as I want

[@yoshie7181]

How long is the whole process ? I want to make this but have only 6 hours

[@TheRegularChef]

If you can prepare the levain in advance, the rest of the process takes about 4-5 hours or so. Including preparing the levain though, it would be more like 9-10 hours

[@junebug1779]

Hi Charlie - love the Tartine recipe that I've been making for a year and a half. When you weigh the pieces for these rolls, about how much is each piece? Hoping to make them tomorrow for Thanksgiving.

[@junebug1779]

Anyone have an answer for this?

[@1964ghfan]

@@junebug1779 weigh the dough in total and divide by 14

[@rickrage12]

charlie: *mentions flakey salt* me: ah yes, a man of class

[@pawe3155]

Now I'm waiting for burger sourdough rolls :)

[@michellemcelrath4545]

Does anyone in the comments have the time table? Website is not active :(

[@kailachristine88]

Can I make and shape the rolls and keep them overnight in the fridge? Then, bake them the next day?

[@TheRegularChef]

Yes that should be fine!

[@gladsimmons3270]

I can't seem to print the recipe????

[@typep23456]

awesome!

[@bgrandma4life]

Gracias

[@Xpysh]

Where's the link to the recipe please

[@TheBlackArrowTBTC]

Mine turned out so delicious, but I wish I’d greased or lined the base of my Le Creuset skillet because these dinner rolls glued themselves down and the bottoms were all torn 😩 I’ll know for next time.

[@pineapplepawnch523]

What does starter mean?

[@TheRegularChef]

A sourdough starter is basically just a mixture of flour and water which you've allowed to ferment in order to allow the yeast and bacteria to grow. So you can then use that naturally cultivated yeast to leaven your bread. I do have a video showing how to make a starter on my channel! And if you don't want to make a starter, I also have a non-sourdough dinner roll video on my channel that you could follow instead.

[@pineapplepawnch523]

@@TheRegularChef oooo thanks

[@libbyholt3863]

Would this recipe work for making hamburger buns? Also, can soymilk be substituted for the cow's milk?

[@TheRegularChef]

Yeah you could definitely use them as hamburger buns! And I would think soy milk should work fine too!

[@bethjay5225]

Can you post the ingredients in dry measure, i.e. cups, etc.? I make sourdough, but don't use weight. Been doing it that way for years, successfully. Looks like a great recipe.

[@kimmcwicked7434]

Ohhh... the moment i think I can put them in the oven ready for a 6:30pm dinner...then I rewatch the video and they need to proof for another 1.5hr😢😢😢😂😂no rolls for dinner.

[@GonRogue-85]

Rolls look great, but easy? Thats a long process especially with the box. Looks worth it though.

[@beeks919]

Seems like if you want rolls for dinner on a Saturday you need to start these Thursday morning? 😅😢😅

[@justryan2070]

So rolls are just thick english muffins...

[@Miguel-ez6sh]

Yes, but I don't think any recipe is easy enough for me to actually make it!

[@freedomjunkieradio5142]

How is this “easy?”😂