Easy Sourdough Rolls

I've had my sourdough starter going for quite some time now. I really enjoy working with sourdough, and I love the sour flavor it gives to the breads I make with it. The whole idea of sourdough intrigues me. Being able to cultivate wild yeast in my fridge and then bake bread with it is so amazing! Since sourdough does take little a bit of care I'm always on the lookout for a new recipe to use some of my starter. When I saw these easy rolls I knew they would be the perfect way to use some starter and have a stash of rolls/buns on hand in the freezer to pull out when in a pinch for an easy lunch or dinner. 

This recipe is really a winner. Simple, basic, easy and fairly quick to throw together. They turned out light and fluffy and a perfect roll to top with some cold cuts, a large scoop of chicken salad, or your own personal favorite topping. Also great for a bread basket on the side, all you need is a little butter, with some honey or jam if you like a little extra sweetness. A great all purpose recipe to tweak for many different occasions. 

I decided to make small cuts in the top of my rolls, just for fun. Not necessary but I think they turned out kind of cute. They sort of look like little mouths to me. But if you prefer a smooth topped roll just skip the cutting step. They will still turn out just as delicious!

Easy Sourdough Rolls

Adapted from 

Kitchen Grrrls

Ingredients

• 5 cups all purpose flour
• 1 tablespoon yeast
• 1 tablespoon salt
• 2 tablespoons brown sugar
• 1-2 tablespoons olive oil
• 1 1/2 cups sourdough starter
• 1 1/2 cups warm water

Directions

In the bowl of a stand mixer fitted with the dough hook  mix together the flour, yeast, salt and sugar. Add the olive oil, starter and water and knead it all together on medium-medium high speed until smooth and elastic, 5-7 minutes, adding extra flour or water if needed to produce the correct consistency. Place the dough in a clean large bowl sprayed with non-stick cooking oil, cover the bowl with a kitchen towel or plastic wrap and let the dough double in size.

Divide the dough into rolls, each approximately the size of a tennis ball (I made mine around 70 grams each which yielded 20 rolls). Lightly oil a pan. Set the rolls into the pan and let them rise until doubled. Once the rolls have doubled place them in the oven and bake for about 20 minutes at 375F until lightly browned. 

Yields: I made 20 nice sized rolls (about 72 grams of dough each)

Soft Dinner Rolls

There is almost nothing I love better than a soft, buttery, freshly baked roll. Still slightly warm from the oven, smeared with softened butter, it can't really get any better than this. I've been making these rolls for several years now and they are my absolute favorite. I found the recipe in a memoir by Katherine Darling about her time at The French Culinary Institute. She calls them Mama's Rolls because the recipe came from her mom, obviously. I don't know her or her mom but every time I make these rolls I thank both of them for sharing the recipe.

Throughout the years I've made this recipe into dinner rolls, sandwich rolls, hamburger buns, whatever I need. I just change up the size depending on what I want. The recipe makes quite a big batch, which usually isn't a problem for me. I just stick the leftovers in the freezer to have whenever I need them. However, if you really don't need a huge batch this recipe halves very nicely too, I've done it several times. So whatever you need, these rolls will work beautifully for. Give them a try, I promise you you won't regret it.

Soft Dinner Rolls

Adapted from:

Under the Table: Saucy Tales from Culinary School

by Katherine Darling

Ingredients

• 7 to 8 cups (36 1/2 ounces) all purpose flour
• 1/3 cup (2 1/3 ounces) sugar
• 1 tablespoon instant yeast
• 1 tablespoon salt
• 1/2 cup vegetable oil or 1 stick butter
• 1/2 cup water
• 2 cups (about 18 ounces) milk

Directions

In the bowl of a stand mixer fitted with the dough hook, place the flour, sugar, yeast and salt. Mix briefly to combine. Add the oil or butter, water and milk. Knead dough until a soft, supple dough forms, about 5-6 minutes, it should not be too sticky or too dry and tough. Place the dough in a oiled bowl and let rise until doubled, about an hour and a half. 

Butter a rimmed baking sheet. Cut the dough into 36 equal size pieces. Shape each piece of dough into a smooth ball and place on the baking sheet. When all the rolls are formed, let the dough once again rise until doubled in volume. 

Preheat the oven to 350 degrees. Brush the risen rolls with a little butter if desired and then bake for 25 to 30 minutes. If they begin to get too brown, cover the top with foil. 

Honey Yeast Rolls

If there is one thing I just cannot seem to resist, it's good bread. Putting a bread basket in front of me is very dangerous. The type of bread is irrelevant, as long as it is fresh and delicious. Since I love bread so much, (and really who doesn't?) I'm always searching for good recipes. One of my favorite ways to get my bread fix is by baking up some soft, squishy dinner rolls. I love the lightness and the sweetness of a simple, pillowy roll.

I printed this recipe several years ago when I first made it, but it has been a while and I didn't really remember what it was like. I decided that it was time to give it another go this past week, and I am so glad that I did. It's an easy recipe, and it makes a nice amount of simple dinner rolls. There is an optional honey butter glaze that I tried out and really loved. They are nice and sweet, which is how I like my rolls, and very soft. Adding the glaze turned them almost into dessert, it is delicious. If you don't want your rolls to be quite as sweet, just omit it. But if you're looking for a great dinner roll for your Thanksgiving dinner, give these a try. They would also be fabulous the next day for a nice turkey sandwich made with leftovers!

Mix up all the ingredients and do some kneading

Place the dough in a bowl and let rise for a 

few hours

Two hours later; risen and ready to go

Turn out onto a floured board

Knead a few times and then let rest

for a few minutes

Cut it up into pieces, I did 16, but you could

do 10-12 depending on how big

you want them

Place in a greased dish and let rise

(mine didn't all fit in one pan, 

maybe a 9x13 would work?)

Nice and poofy

Brush on the butter honey glaze if 

desired

And bake until golden brown

Honey Yeast Rolls
From: A Cookie a Day
Ingredients
Rolls

• 2 1/4 teaspoons instant yeast 
• 1 cup warm water 
• 4 cups bread flour 
• 1/4 cup honey 
• 3 tablespoons oil 
• 1 1/4 teaspoon salt 
• 1 egg, lightly beaten 

Glaze(optional)

• 1 tablespoons butter 
• 1 tablespoons honey 

Directions
In the bowl of a stand mixer combine the yeast and warm water. Stir in the honey, egg and oil. Add 3 cups of the flour and the salt and mix until the dough comes together in a sticky mass.

Knead for about 8 minutes while working in the remaining cup of flour until the dough is smooth and elastic, tacky but not too sticky. Do not add too much flour, you want the dough to be soft and supple so the rolls turn out nice and tender instead of dense and tough.

Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise until it doubles in bulk, about 2 hours.

Turn the dough out onto a lightly floured surface and knead for about 30 seconds. Cover the dough and let it rest for 10 minutes.

Divide the dough into 10-12 equal pieces (or however many you want, I did 16). Shape each piece into a ball and place in a lightly oiled pan or baking sheet. Cover and let rise for about 20 minutes.

Mix together the honey and butter. Brush the mixture on top of the rolls and bake at 400 degrees for 13-15 minutes, until golden brown.

Pretzel Rolls

During college, one of my favorite lunches in the dining hall was a deli sandwich on a pretzel roll. I just love sandwiches to begin with, and making one on a chewy, salty pretzel bun brings the meal to a whole new level. When I realized that I could make pretzel rolls myself I got very excited. What's even more exciting is how quick and easy they are to make. They don't require an extended kneading time, or hours of rising. In fact, you can whip these up in about an hour and a half.

This recipe makes twelve nice sized pretzel rolls; you can shape them into a basic roll or twist them into a pretzel shape. I've done both, and they are both wonderful. Slice one in half and load with your favorite meats and cheeses, or just grab one for a quick snack, dipped in some mustard or sharp cheddar cheese sauce. Whatever you end up doing with them they are bound to be delicious!

Soft, chewy and salty with a hint of sweet

Mix up the dough

Cut into 12 equal pieces

Let rest for a few minutes under a damp cloth

(or paper towel)

Start shaping

When they're all shaped, let them rest for about 30 minutes

A little later; nice and poofy

Prepare the water bath; boiling water and lots of baking soda (it makes the water really foamy at first, don't worry, it'll settle down)

Boil the rolls for 30 seconds each

All wrinkly from their bath

Load up on the salt

And bake

Beautiful and tasty

Pretzels Rolls
Adapted from food.com
Ingredients

• 1 1/3 cups warm water 
• 2 tablespoons warm milk 
• 2 1/2 teaspoons instant yeast 
• 1/3 cup light brown sugar 
• 2 tablespoons butter, melted 
• 4 cups flour 
• kosher salt or pretzel salt 
• 2 quarts cold water 
• 1/2 cup baking soda 

Directions
In a medium bowl mix together mix together the water, milk, sugar and melted butter. Swirl to dissolve the sugar.

In the bowl of a stand mixer mix together the flour and yeast. Add the liquid ingredients to the dry ingredients and knead together until it forms a nice firm, pliable dough ball.

Turn out the dough onto a lightly floured table and roll into a 2 foot long log. Cut the log into 12 even pieces. Cover the dough pieces with a damp cloth and let rest for 10 minutes.

Pat the dough into rolls or form knots and arrange on a lightly floured surface about an inch apart. Cover lightly with oiled plastic wrap. Let the pretzels rest for an additional 30 minutes.

Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.

In a large stockpot, bring water to a rolling boil and add baking soda. Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or a slotted spoon and hold above pot and let drain. Place on prepared baking sheets and sprinkle lightly with salt. Repeat with the remaining rolls.

Bake rolls for 8-10 minutes or until brown all over. Shift pans from top to bottom and back to front halfway through baking. Let rolls cool on the baking sheets for 5 minutes, then transfer to a rack.