Sourdough Dinner Rolls

Another great recipe to use your starter. I have no idea where this recipe originated. I have gotten into long term formation of sourdough and have edited the recipe to make the commercial yeast optional. Show more

Ready In: 2 hrs 20 mins

Serves: 12-16


  • 1  cup  sourdough starter, freshly fed and active
  • 1 12 cups warm water
  • 1  tablespoon  yeast (optional)
  • 1  tablespoon salt
  • 2  tablespoons white sugar or 2  tablespoons brown sugar
  • 2  tablespoons olive oil
  • 3 -4  cups flour (I use 1/2 white and 1/2 whole wheat.)
  •  butter, melted


  1. Lightly oil a 9 x 13 inch pan or line with parchment paper.
  2. In a large mixing bowl combine starter, water, yeast (if using), salt, sugar and oil.
  3. Stir in flour, adding flour 1/2 cup at a time until dough is manageable. This can also be done using a stand mixer and break hook.
  4. Turn out onto a floured surface and knead well.
  5. Place dough in a bowl and cover, set in a warm place to double in size or cover bowl and leave out for 8 hours to proof.
  6. When double or fully proofed, punch dough down and with lightly floured hands, form into rolls.
  7. Place on prepared pan and let rise until doubled then bake approximately 20 minutes in a 375 degree oven.
  8. Last 5 minutes of baking, brush with melted butter and return to oven.
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