How to Make Sourdough Dinner Rolls - START TO FINISH

Here's my recipe for SOFT and FLUFFY sourdough dinner rolls, leavened only with sourdough starter, no yeast! Regular dinner rolls are great, but the flavor that sourdough brings to these rolls is a game changer. Try out the recipe and they may quickly become a holiday favorite for you like they have for me. #sourdough #sourdoughdinnerrolls #holidayrecipes
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[@GrantBakes]

Want to make your own sourdough starter from scratch? Download my free sourdough starter guide that will walk you through every step of the process: grantbakes.com/sourdoughstarterguide

[@joanncarr740]

Great recipe I l8ke how he uses step by step the best

[@dianderson7599]

I have a little tip - I think you would call it a hack. To save melting and brushing the butter and wasting most of it in the washing up, I used a block straight from the fridge and rubbed it over the rolls. As they are hot from the fridge, it just melted on to the rolls. No washing up. Result!

[@GrantBakes]

Beautiful hack! Thanks, Di 😄

[@debanderson5038]

Your way of making bread and rolls has been the most common-sense way I have found after trying several people's methods from the internet over a period of many months . I have been able to teach myself how to make a starter and create sourdough bread that we love from your methods. Thanks so much!

[@GrantBakes]

You rock! Thanks for the comment!

[@seapete131]

This is the most epic bread making motivational music I've ever heard.

[@dandyd543]

These are also amazing as burger buns, I just made mine bigger and proofed on a cookie sheet; everyone at the cookout loved it!

[@carljohnson6485]

Grant, thank you for these great videos... Love the Cat!

[@sanjaraenovic3739]

Made this recipe and the rolls were really really really amazing. Thank you for sharing 🤗

[@user-in2kx6dr2s]

I made these and your video was so helpful. Great guide and the rolls turned out perfect, thanks to you.

[@Paul-viking]

Looks great! Trying this recipe today with my sourdough starter.

[@katelynfoget6219]

This video and the recipe were so helpful! I made these today and they were amazing! Thank you!!

[@natalyak6131]

Thank you for sharing this recipe, I made them today and they were delicious 😋

[@jeffreyblessing4011]

I recently finally got a sourdough starter working and haven't even made a big sourdough loaf yet. But Thanksgiving was coming and I decided to try to dinner rolls. I tried two different recipes online but without videos, I really wasn't sure I was doing things right, being new to baking from scratch. So I went looking for a video and found yours. Now I'm a subscriber, and a fan, and the dinner rolls were FANTASTIC! The options on how to fit it in to the holiday schedule was a bonus ans just what I needed! Thanks so much for what you do!

[@intentionalliving8706]

I made it. They are soft and yummy. Thank you for this recipe.

[@debanderson5038]

Making these for tomorrow. (December 25, 2023) Can't wait! Thanks for another great recipe Grant. 🙂

[@m.935]

I made these but stuffed with plum jam. Great recipe,thank you!

[@Redcrown77]

I just made these and they are delicious! I made a more sticky dough as I am used to working with higher hydration. Thanks!

[@garrettyoder3935]

These look amazing

[@GrantBakes]

Mmmmm, thanks!

[@Mimozacrochet]

I baked this today!! It was a perfect table roll! Thank you!

[@GrantBakes]

Yay! Thanks

[@morokiya55]

Great recipe. Made this recipe. They are soft fluffy and simply wonderful. Thank you.

[@GrantBakes]

Thanks so much for making it!

[@ZenaHerbert]

I made these today, to bake after my main SD loaf, and they are excellent. Thank you for this recipe, it's the tops. Greetings from England 🙂

[@GrantBakes]

Just saw this. Thanks, Zena! So glad you liked them 😊 I’ve tweaked the recipe lately and think I’ve made it even better! I’ll share that soon.

[@Jmay411]

Yummy!!!

[@Chercher4848]

I love your recipes & great tips. Just fed my starter & will bake these tomorrow. I just subscribed & will report back after baked. ❤️

[@Chercher4848]

Came out amazing! I already made a batch to share with neighbors. ❤️

[@roberttotman9030]

I had dehydrated started in the freezer from 2 years ago and restarted some. I made this recipe and it rocks! Thank you for this.

[@GrantBakes]

Thanks, Robert!

[@iampaulettetahan]

❤ This was encouraging

[@V1ctoria00]

I made them! Wish I had a baking scale. Had to convert grams to cups. Still turned out delicious!

[@GrantBakes]

Oh, I'm glad they turned out well with the conversions!

[@br4653]

Great videos! Want to make these for hamburger buns.

[@GrantBakes]

That would work!!

[@kimsorensen8081]

I have been waiting for a bun recipe, Tks so much Grant, I think this dough would work great for hamburger/hotdog buns too😊😊

[@GrantBakes]

It would be PERFECT for hamburger and hotdog buns. Just weigh them out to 120g or so to make them hamburger bun sized. What is a hamburger bun if not just a giant dinner roll??

[@kimsorensen8081]

Just getting set to mix these, what temp should the milk be at?

[@GrantBakes]

@@kimsorensen8081 Cold or room temperature is fine. Room temperature to warm will help the rolls rise faster.

[@kimsorensen8081]

@@GrantBakes Tks trying them now with my new spelt sourdough 🙏🏻🙏🏻

[@GrantBakes]

@@kimsorensen8081 Yay!

[@JJ-pi7ev]

I want to eat these right now.

[@GrantBakes]

Hey, make your own sourdough starter and you could be eating your own rolls in about a week! 😉

[@mojsharhappy]

Thanks for the recipe! I just made sourdough pull apart dinner rolls, with no butter or sugar in the batter....still so good!

[@GrantBakes]

That’s great! More of a “lean” dough then.

[@mojsharhappy]

@@GrantBakes But u know what? the butter will make for a less sour sourdough, so next time, i'll try adding butter!

[@susanbeal4322]

The rolls look great…. Have you tried kneading by hand vs your kitchen aid mixer? Any difference? When I have made yeasted rolls I just pinch off a quarter size piece of dough, dip in melted butter, put three “balls” in cup cake tin and voila clover leaf rolls… so pretty for holiday dinner!

[@iamthealphacat]

Hey! These are such a hit w my fam!!!! But I’m curious if I can freeze them after I form the balls and then let them do the last rise when I defrost them??

[@maryannkoblentz2754]

Do these dinner rolls freeze well? I would like to make them ahead of time for our Easter dinner, thanks

[@UniteWeThePeople]

Your cat!! 😹😻 “I smell something goooood..”

[@GrantBakes]

Hahaha exactly.

[@kaileyoppenheim4602]

Hi Grant, im new to sourdough baking and want to give your recipe a try. Do you know od this would work with whole wheat einkorn flour? Would it need any special treatment like sifting?

[@karlbaratta9086]

This is a great recipe. I followed it to the letter. The results were excellent. Thank you for posting this!!

[@GrantBakes]

That's great! Thank you, Karl.

[@kirsty3333]

looks delish. could you make a sandwich loaf with this?

[@emmascorner9110]

YUM! Look so good! If I don't have any whole milk, would almond milk work okay as a substitute?

[@GrantBakes]

Give it a try! Should make fine rolls.

[@V1ctoria00]

This is the second time I'm making these. I gotta write down the conversions hahaha. This time I think my unbaked rolls look way too big as there is no room between them in the proving pan.... hope they prove and bake well

[@GrantBakes]

I love when they're all squished together 😂 thanks for making them again. Hope they turn out well!

[@phoebehilberts2593]

@GrantBakes Tried this recipe. Prepared the dough yesterday afternoon at about 15:00 and left out till morning then I cut and shaped the rolls around 08:00 this morning. Covered with plastic in my ceramic white oven dish / plate. And left it for 8 hours. It did rise but not as much as I thought it would. I brushed it with 1 egg and popped it in the ofteb for 25 minutes at 190°C but it came out very "dense" inside and not fluffy and tearing as fluffy as the photo here. I used just bread flour can that be the problem? Or when you start mixing the starter to the milk... should the milk be luke? Mine came from the fridge and was cold?

[@arlenemurphy804]

Grant, could I use buttermilk instead of whole milk?

[@BankBustaa]

So for a newer dummy baker like myself, how long would you say this entire recipe takes total?

[@Jessecola]

Can i substitute the whole milk with buttermilk?

[@terrierickson439]

I’ve made these twice and I can’t get them to raise enough. I live at high elevation, 6500’. Do you think I need to make an adjustment to the recipe? Any suggestions?

[@artsymom0329]

Great video! Do you have any recommendations on a method where I can proof my bread? I live in an older drafty house and I don’t want to wait until summer to try and make these. It has been a harsh winter here in WV

[@GrantBakes]

I microwave a mug of water until it boils. Then I leave that mug of hot water in the corner of the microwave and I move my bowl of dough into the microwave during the first rise. The small area of the microwave mixed with the steam from the mug makes it like a little proofing box. That's something you could try!

[@jewllss]

Hi, @artsymom0! I always have the best results by proofing in the oven with the light on. I also put hot water in the oven to create warm steam, just like Grant creates with the microwave. Good luck with either method. Let me know what you did and how it worked for you.

[@davetrivett9083]

my grandmother or ol cookie on the chuck wagon never had a scale

[@GrantBakes]

They probably didn’t have a lot of things that we have nowadays 😊

[@carenkelly7615]

I've watched your video & I'm wondering if I could mix the dough in a bread machine on a dough mix cycle for the required time.

[@GrantBakes]

Yes!

[@dorothylim3567]

Can i not use milk?

[@mojsharhappy]

Hey Grant, thx for this video, they look amazing!! question: have u tried these with whole wheat flour?

[@GrantBakes]

Thanks! I have not tried these with whole wheat flour. I’d try try it with half whole wheat and half bread flour and see how they turn out. They’ll probably be a lot more sense but hopefully still light enough to feel like good rolls 🙂

[@mojsharhappy]

@@GrantBakes And u know what, the 100% ww was not dense at all.... I guess because the rolls are so small, the the CO2 can easily lift the dough?

[@messenc]

I have a big family and need to make a few more rolls. I see in your Hawaiian Roll recipe you use a 9x13 pan that makes 16 rolls. Do you have a recipe for these rolls for a 9x13 pan? Thanks!!

[@GrantBakes]

You could just form this recipe into 16 rolls and they’ll still be a good size 👍🏻

[@messenc]

@@GrantBakes Great! Thank you!!

[@mollycule2792]

Can you make these and freeze them uncooked? I was hoping to make the dough this weekend and freeze them so I can just heat them up on thanksgiving.

[@GrantBakes]

Hey! Thanks for your interest in making my recipe! Instead of freezing the uncooked dough, I would suggest fully baking the rolls, letting them cool, then wrapping them tightly in aluminum foil, placing in a plastic bag, and freezing the rolls. Then you can defrost the rolls overnight the night before Thanksgiving and reheat the rolls in the aluminum foil in the oven when you're ready to eat. After reheating you can then brush them with butter and sprinkle with salt when they're hot out of the oven. I prefer this method just because I don't have a lot of experience or success with freezing uncooked dough, especially sourdough. You can find further advice on this topic at The Kitchen's website. Option #3 on this article is very relevant. www.thekitchn.com/how-to-freeze-dinner-rolls-cooking-lessons-from-the-kitchn-197254 Have a great Thanksgiving! Hope you like the rolls.

[@mollycule2792]

@@GrantBakes you are so sweet! Thanks for all the info. I’m excited to try it, other recipes used yeast and I wanted to avoid that. Love your channel!

[@GrantBakes]

@@mollycule2792 Same here. I like doing a full sourdough version. Glad you enjoy my channel! Stick around for more.

[@raqueleherrera7176]

Hi Grant - could you please make gluten free dinner rolls. We would very much appreciate your recipe. Thank you in advance and we'll be watching and waiting for you but no rush.

[@Rye_d_baker]

I baked lots of sourdough bread, but never tried those nice fluffy sourdough buns. Will do them differently soon. Thank you as always by the way, your cat is just like mine.

[@GrantBakes]

Sounds great! Hope you enjoy making them. And cats are all the same haha.

[@welshrarebit1153]

Can I have a higher hydration dough? And why do we not do the stretch and fold like we do for sourdough bread? Could someone explain

[@GrantBakes]

I recommend using the hydration provided in the recipe for this one. You can do stretch and folds if you want to, but the dough is a little on the drier side so kneading is easier than stretch and folds.

[@welshrarebit1153]

@@GrantBakes thank you so much for explaining

[@dianderson7599]

Hi Grant. I got my timing badly wrong. My rolls are in the tin and haven't risen enough and it is 10pm. Could be another few hours and I don't really want to wait another couple of hours and then bake them. Would it be OK to put them in the fridge and bake in the morning. It seems from your suggested timings that the dough can go in the fridge at almost any time, but nowhere does it suggest that it would be possible when the rolls are shaped.Sorry if my timings in England don't match yours, if you are safely tucked up in bed!

[@GrantBakes]

Yes, oil them and cover them up in the fridge overnight. Then you can let them continue proofing in the morning. Should work fine. Glad to hear of someone making this recipe across the pond! Hope they turn out well for you.

[@dianderson7599]

@@GrantBakes Thanks for the prompt reply. I will do that and I can go to bed happy!

[@GrantBakes]

@@dianderson7599 Perfect. Enjoy!

[@mollycule2792]

How did they turn out?

[@dianderson7599]

@@mollycule2792 They looked amazing. They were a little heavy, but I had them with soup, so they worked well. I think I'll cook them a little longer next time or perhaps a higher temperature. I will definitely try them again and this time, try to sort out my timing. If it were possible to post a photo, I could show you.

[@yahligilboa7489]

looks great! but why didnt you use a tangzhong?

[@GrantBakes]

I've done tang zhong before with yeasted rolls. I've never done sourdough and tang zhong. Maybe in the future!

[@yahligilboa7489]

@@GrantBakes let me know how it turns out! Soon ill be trying a version of sourdough burger buns with tangzhong and added starch, i might save you the effort and tell you how it turned out 😜

[@yahligilboa7489]

@@GrantBakes but ill be sure to try out one of your recopies, the look amazing and the technique is on spot

[@GrantBakes]

@@yahligilboa7489 Great! And thank you ☺️

[@heatherpooler2886]

Can this recipe be doubled? I will be trying this with oat milk and avocado oil. Fingers crossed it works. (Dairy allergies)

[@GrantBakes]

Yes, it should work, and just double all of the ingredients 👍🏻

[@welshrarebit1153]

Can I use whole wheat flour

[@GrantBakes]

I would not use whole wheat flour. Maybe for a small portion of the dough, but not 100%.

[@stitcherscottage]

Would almond milk work and honey substituted for the sugar? Great instructions.

[@GrantBakes]

Give it a try! I've used honey before and the rolls had a slight honey flavor and sweetness. Just depends on what you prefer.

[@mercuryeire8175]

I made these today from a fresh sourdough starter I made the day before. I followed your video exactly and my rolls looked amazing but tasted vinegary. I proofed them overnight. I read over proofing causes them to be vinegary, is this normal. I'm guessing I need to reduce my proofing time? Thanks hopeless baker.

[@mercuryeire8175]

Also someone suggested adding a teaspoon of baking soda to neutralize the vinegar taste?

[@lilianakusuma4674]

I tried this morning..but my dinner rolls doesnot fluffy enough.can you help me?

[@GrantBakes]

During the bulk fermentation and the proof, make sure that the rolls rise for a long enough time. Wait until you see them double in size. They may need a little extra time to rise if it is colder in your kitchen. The secret to these rolls being fluffy is letting them rise for a long time until they are very puffy and full of air. :) Hope this helps!

[@lilianakusuma4674]

it means i had to wait more longer and more patient..okay i'll try next time ..thank you so much 🙏

[@GrantBakes]

@@lilianakusuma4674 Yeah, patience is the name of the game with sourdough. It moves slowly but the flavor is so worth it! Thanks for the comment and for trying out my recipe!

[@kalicokathy1944]

It would be helpful to give measurements in Cus etc besides metric measurements

[@GrantBakes]

I agree that it would be nice to have both, but since I weigh most of my recipes with a scale I haven’t found a 100% accurate way to convert those units to cups and tablespoons. There’s too much variation sometimes. But I may try to do both in the future if there’s more interest. Thanks, Kathy!

[@cobault2010]

@@GrantBakes I agree. US measurements would be helpful. thank you

[@onlyinparadise4613]

Your cat 🐈‍⬛ was not impressed by your rolls at all! 😂 Cattitude 😼

[@kuvodich2161]

Awesome video until until I saw a cat sitting on the dining table.

[@GrantBakes]

But that was at the very beginning of the video haha 😂 If we ever invite you over for dinner, we can sit at another table.

[@vickiemoelter9654]

I could not eat from a kitchen where the cat is allowed to walk on the kitchen counter.

[@GrantBakes]

Thanks for letting me know.