Sourdough Dinner Rolls

This recipe is great. However, I have been baking bread for over 30 years and found the recipe a little vague on how much flour to knead into the sponge; and found that while kneading the dough I added at almost 2 more cups of flour because the dough is so sticky. Tasted WONDERFUL!!

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I followed the recipe as directed except that I didn't realize I was short on flour until midway through making the recipe. I had only 3 1/4 cups of flour, which gave me a very sticky & impossible to knead dough. Instead of kneading, I just covered the bowl and let rise for around 30 minutes, then transferred the entire batch into a loaf pan. I think heated my oven to 200 degrees, turned it off and let the dough rise until the oven was cold again. I then turned it back on, leaving the loaf in while the oven heated to allow it to rise some more, then baked for about 25 minutes on 350 degrees. The loaf came out WONDERFUL! This is honestly some of the best sourdough bread I've ever tasted. Of course it's meant to be dinner rolls, but a thick buttered slice went just as well with our dinner. Thanks for sharing this recipe!

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I made this recipe exactly as written with no ingredient deviations. I am giving this recipe 4 stars because I feel the directions could be a bit more clear as far as shaping the dough and the amount to use for each roll to achieve an even result. I used Nancy Silverton’s Grape Sourdough Starter for the starter needed to make this recipe. They came out fantastically! What a wonderful light, airy texture these rolls have. I made the initial dough in my bread machine utilizing the dough cycle. I then made the rolls and placed them in a 9x13 pan for the second rise. Simply wonderful, melt in your mouth rolls. I have posted 4 photo's- 2 baked and 2 showing the second rise. Next time I make these rolls, I plan on adding garlic powder and parsley. I may even add some sharp cheddar.

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These are wonderful!!! I also had to add a couple extra cups of flour and a little honey (my sourdough is really sour!), but they turned out light and fluffy, with a light crispy crust. I used them to make sliders (mini hamburgers) and they were delish! My son had one with butter and honey on it for dessert as well and loved that too...great recipe!

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Excellent rolls! I wasn't sure how they'd turn out since I used friendship starter - but they were delicious. I also used about 1/2 white & 1/2 whole wheat flour in these, and probably used more like 5-6 cups total, as the dough was quite sticky. It did rise beautifully, and I ended up with about 20 fist-sized rolls. They were nicely done after 20 minutes baking, so I didn't return them to the oven after brushing them with melted butter. Yummy - thanks for posting! -M =)

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These are so light and moist and flavorful. I used buttermilk instead of water because I had some that desperately needed using, but otherwise made as directed and the rolls came out wonderfully! Fantastic alone or with jam or honey.

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Turned out really nice! A little on the bland side, but rose nicely and have a lovely texture. Next time I may try using buttermilk instead of water for a little more flavor.

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I didn't have too great of luck with this, but it could have just been me or my ingredients. I used my bread machine, and did add a bit extra flour so it made a ball. At the end of the cycle, it hadn't risen at all, so I thought I must've forgotten the yeast, so I added more yeast, but it still had barely risen the second time around. I decided to just put it in 2 pans and bake it, and it wasn't bad that way (just too much yeast) Possibly more flour would have helped it rise and retain it's shape.

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Making these rolls was a comedy of errors for me, for which I most assuredly do not blame this wonderful recipe! First, I didn't have sourdough, so I made a biga the night before. I tried to double it, but didn't make quite enough. I made two batches, but ran out of quick-rise yeast for the second batch and had to use a tiny bit of plain yeast. Then I added too much salt to the second batch so it didn't rise properly. I spread the first batch out on my jelly roll stone and used a pizza cutter to divide it. My pizza cutter skills are lacking...
All that being said, this recipe forgave everything and came out beautifully! The rolls were almost all gone before I had a chance to get them off the stone!

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What a sticky gloppy mess! I used 1/2 white and 1/2 whole wheat. I added an extra cup of flour and it was still way too sticky to work with. I tried making dough balls, almost tossed it out because it was so sticky and gloppy and finally put it into a loaf pan and let it rise the second time. It rose nicely both times, in fact while baking it rose so much it flopped over the sides of the pan. It tasted delicious. Way too much sodium and hassle. I make a loaf of bread every other day, but will wait a long while before fooling with this recipe again.

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This is a GREAT Recipe. I used an Egg Wash instead of melted butter and they were FANTASTIC!

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I usually never write reviews. These rolls are delicious. I could eat the whole pan. I changed a few things ...I used coconut oil and raw sugar and only all purpose flour (it's all that I had). These were amazing!

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These turned out beautifully! Always looking for new ways to use my starter (approx 8 months old). I decided I need to make a batch of bbq pork to go with the rolls. Thanks for posting. : )

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I am an avid cook and baker but bread has always been my nemesis. I again decided to try bread making . Since sourdough is my favorite I figured - why not!!I used the sunset sourdough starter and things went well, so I decided to give these rolls a try and I sure am glad I did. Used my kitchen aid and they came out perfect!! I got 12 extra large rolls - light and delicious. Thanks so much for this great recipe.

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These are the best rolls!!! Everyone loved them. Thank you!

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OMG! These are amazing dinner rolls... I normally make sweet rolls using the bread machine, but wanted to use some of my sourdough starter before I banished it back to the refrigerator... Light, soft, flavorful. These are everything you could want in a bready experience. I have the rest covered in a bread basket to go with dinner when hubby gets home, but joy of joys, 3 didn't fit in there. Kids and I are munching. I used the KitchenAid to mix and knead this, then let it rise in the oven on the bread rise setting. It took about 4 cups of unbleached flour, maybe a tad less. I worried about using so much yeast, but I am glad I used the full amount, as my starter isn't very bubbly and happy today for whatever reason. Thanks for sharing a wonderful recipe!

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Very good - made with 1/2 white and 1/2 whole wheat flour as suggested. Had with goulash - yummy. Thanks!

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I used this recipe for dinner rolls for our evening meal today. I found the dough quite sticky and difficult to work with, but the finished product tasted wonderful. I used muffin tins to bake them in. Additionally, I only needed one packet of yeast, as my starter seems to be very aggressive.

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So so scrumptous! I used all white flour. Thanks for posting the recipe.

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I too made this recipe with all white flour. Again, also very sticky, but they tasted Great!!!

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