butter

Homemade Sourdough Dinner Rolls: Soft, Buttery, and Perfect for Any Table

/ embracingspirit / Leave a comment

Nothing beats the smell of freshly baked sourdough dinner rolls wafting through your kitchen! Perfect for feeding a crowd, these rolls are soft, buttery, and just a little tangy thanks to your fed starter. Best part? They’re easy to make, and you can do most of the work in a stand mixer. I am in charge this year of rolls and have at least 30 people to provide bread for! This is my easy go-to recipe for massive baking!

Yield:
This recipe makes approximately 24–28 rolls (depending on size).

Ingredients (Massive Batch):

  • 240 g fed sourdough starter (1 cup)
  • 7 g active dry yeast (2 ½ tsp)
  • 240 ml warm water (1 cup)
  • 100 g sugar (½ cup)
  • 9 g salt (1 ½ tsp)
  • 115 g butter, melted + extra for brushing (½ cup)
  • 720 g all-purpose flour (6 cups, approx.)

Directions:

  1. Activate yeast: In your mixer bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
  2. Mix dough: Add fed starter, melted butter, salt, and 480 g (about 4 cups) of flour. Using the dough hook, mix on low until combined, then gradually add more flour until dough is soft but not sticky.
  3. First rise: Cover the bowl with a clean towel or plastic wrap. Let rise about 2 hours until doubled in size.
  4. Shape rolls: Punch down the dough and divide into small balls (roughly 50–60 g each, golf-ball size). Place on greased or parchment-lined baking sheets.
  5. Second rise: Cover and let rolls rise again for 30–45 minutes until puffy.
  6. Bake: Preheat oven to 190°C (375°F). Brush rolls with melted butter and bake 20–25 minutes, until golden brown. Optional: brush again with butter immediately after baking for extra softness.
  7. Enjoy! Serve warm with butter, soups, or your favorite dinner dishes.

Tips for success:

  • Make sure your starter is fed and active for the best rise.
  • Don’t skip the second rise—it makes your rolls fluffy and soft.
  • Feel free to add herbs or garlic butter for a fun twist!

These rolls disappear fast at any table. Big family dinner? Holiday feast? Or just a cozy weekend treat—they’re guaranteed to bring smiles.

Happy baking, and don’t forget to save one for yourself!

Triple Berry Sourdough Scones

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These Triple Berry Sourdough Scones are a perfect way to use up extra sourdough discard while creating a flaky, buttery treat bursting with juicy berries. The sourdough adds a subtle tang, beautifully complementing the sweetness of the berries.

Enjoy them fresh with a drizzle of glaze or a dollop of clotted cream!

Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 cup (120g) sourdough discard (unfed is fine)
  • 1/3 cup (80ml) heavy cream (plus more for brushing)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest (optional, for brightness)
  • 1 cup mixed berries (blueberries, raspberries, and chopped strawberries – fresh or frozen)

For the Glaze (Optional):

  • 1/2 cup powdered sugar
  • 1-2 tbsp lemon juice or milk

Instructions:

  1. Preheat & Prepare:
    • Preheat your oven to 400°F (200°C).
    • Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the Butter:
    • Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
  4. Mix Wet Ingredients:
    • In a separate bowl, whisk together the sourdough discard, heavy cream, egg, vanilla, and lemon zest.
  5. Combine & Add Berries:
    • Gently stir the wet ingredients into the dry ingredients until just combined.
    • Carefully fold in the berries, being mindful not to overmix.
  6. Shape & Cut:
    • Turn the dough onto a lightly floured surface and gently shape it into a 7-8 inch round disc.
    • Cut into 8 wedges and transfer them to the prepared baking sheet.
  7. Bake:
    • Brush the tops with a little heavy cream for a golden finish.
    • Bake for 18-22 minutes, or until golden brown and set.
  8. Glaze & Serve:
    • If using, mix the glaze ingredients and drizzle over the scones once they’ve cooled slightly.
    • Serve warm and enjoy!

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