Sourdough Rolls

These Sourdough Rolls are soft and fluffy like classic rolls, yet tangy like sourdough but without the hard crust. Easy to make and so good!

Course Appetizer

Cuisine American

Prep Time 1 30

Cook Time 45

Rising Time 10

Total Time 12 15

Servings rolls

Calories 173kcal

In a mixing bowl, combine the active sourdough starter, warm water, avocado oil, and honey until smooth. Add flour and salt, then cover and let rest for 1 hour.
Perform 4 sets of stretch-and-folds, 30 minutes apart, to develop gluten and create a smooth dough.
Cover and let rise 4–8 hours, or overnight for a long fermentation process. The dough is ready when doubled, bubbly, and airy.
Turn the dough onto a lightly floured work surface and divide into 8 (or 16 if you want more rolls) equal sized dough balls (about 113 grams).
Use the second portion of dough to make into sandwich bread loaf or more rolls.
Shape each roll using a gentle circular motion to build surface tension.
Allow the shaped rolls to rise about 2 hours in a warm place. This step gives you that soft, fluffy texture.
Before baking, brush the top of the rolls with melted butter using a pastry brush for a tender, golden brown crust.
Preheat the oven to 400°F. Bake for 30 minutes, then reduce to 375°F for another 15 minutes, until the internal temperature reaches 205°F.
Remove from the baking pan and cool on a wire rack before serving.

Make-Ahead Instructions: After the first proof, cover the bowl and refrigerate the dough overnight. Shape and bake the next morning or the following day after a short warm-up.
Storage Instructions: Store leftover rolls in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. For the best texture, warm them in the oven or microwave before serving.
Freezer Instructions: Cool completely, then wrap in aluminum foil and store in an airtight container or freezer bag for up to 3 months. Reheat in the oven for a few minutes before serving.