Description
These buttery sourdough rolls are the perfect addition to your holiday menu but are definitely delicious year round. They can be served with breakfast, lunch, or dinner.
Ingredients
Scale
- 1 cup leaven/active sourdough starter (180g)
- 4 cups all purpose flour (480g)
- 1/4 cup honey or maple syrup (90g)
- 1/2 cup melted butter (113g)
- 1 1/2 tsp salt (10g)
- 1 cup warm water (room temperature)
Instructions
- In a stand mixer with the dough hook attachment, add all of the ingredients except the water.
- Mix on a low setting while slowly adding water. You may not necessarily use the full amount of water. That is why you do it slowly, paying attention to the dough. You want a dough consistency that is not too wet and does not stick to the sides, but is not too dry and powdery.
- Knead the dough for about 15 minutes. It should be smooth and stretchy.
- Remove the dough ball from your stand mixing bowl and place in a large buttered bowl and cover with plastic wrap. Allow to double in size. This will depend on the warmth of your kitchen. It will typically take between 4-6 hours.
- Remove the dough from the bowl and divide into 16 equal parts on a floured surface.
- Shape the pieces into roll shapes and place in a buttered baking dish. 2- 9×13’s or a cookie sheet will do.
- Cover with plastic wrap and refrigerate overnight. These can proof anywhere from 8-24 hours.
- Preheat oven to 375º F
- Optional: Beat 1 egg and brush the tops of the rolls to create an egg wash for a browner and more golden crust.
- Bake for 30-40 min. Take them out when the tops turn a nice light brown.
- Allow to cool at least 10 minutes before serving.
Notes
Serving Suggestions:
- Topped with butter and jelly for breakfast.
- Sliced in half and used for making sandwiches.
- Served with a roast. They are SO good dipped in gravy. These are a Thanksgiving dinner favorite.
- Serve them with soup. Great for dipping.
- Prep Time: 72 hours
- Category: Bread, Side Dish
- Cuisine: American
