2¾cupsall-purpose flour, or more as needed, see Recipe Notes (11-1/2 oz, 325g)
1cupmilk, warmed to about 110°F, see Recipe Notes (8 oz, 227g)
½cupsourdough starter discard, unfed, at room temperature, see Recipe Notes (4 oz, 113g)
¼cuppotato flour, (1-5/8oz, 46g)
1large egg, at room temperature
6Tbspunsalted butter, at room temperature (3 oz, 85g)
2Tbspgranulated sugar, (1 oz, 30g)
1½tspinstant yeast, see Recipe Notes
Combine all ingredients together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. (If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula).
Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for two minutes.
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. An oven with the light on works wonderfully.
When the dough is ready, knead it gently to deflate it. Divide the dough into 14-16 equal pieces. Shape each piece into a smooth ball. Arrange in prepared baking pan.
Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil
Remove from the oven and allow rolls to cool for a few minutes before serving.
Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Using fed sourdough starter can give you a better rise (depending on how vigorous your starter is), but using unfed sourdough starter discard works just fine. If you do use fed starter (and it's active and bubbly), you can omit the yeast, but the rising times can be longer.Overnight Preparation: Prepare the recipe through step 5. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 4.Freezing Instructions: Prepare recipe through step 5. Place shaped rolls in a greased baking pan, cover tightly, and freeze until firm. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed (they will keep for up to 3 months). On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.Baking Pan: You can also bake the rolls in a glass 9- x 13-inch baking pan...just bake the rolls on a lower oven rack and keep your eye on them to keep them from over-browning.Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other. If your dough seems a little too wet, add additional flour by 1 Tbsp increments until you have a soft dough (but it doesn't make a sticky mess on your hands). Remember, the amount of flour you ultimately need will depend on the humidity of the day and the hydration of your sourdough starter.Milk: Use any type of milk you have on hand, be it whole, low-fat, non-fat, or even an unsweetened plain non-dairy milk. If you prefer, you can substitute in 1 cup hot water (8 oz, 227g) + 1/4 cup nonfat dry milk (1-1/4 oz, 37g) instead.Potato Flour: Potato flour helps keep the rolls light and fluffy. If you choose not to use it, increase the amount of all-purpose flour to compensate.
Sourdough Dinner Rolls
Amount Per Serving (1 roll)
* Percent daily values are based on a 2,000 cal per day diet.
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Sourdough Dinner Rolls https://www.scotchandscones.com/sourdough-dinner-rolls/ April 5, 2019