Fluffy, buttery sourdough rolls in ~90 minutes (discard-friendly, hybrid yeast), with an overnight pure-sourdough option
Bakery-soft pull-apart rolls with gentle tang, brushed in butter, and baked to a tender 200–205°F center every time.
Why You’ll Love It
- Easy Sourdough Dinner Rolls using starter discard + a pinch of yeast for same-day, reliable rise.
- Fluffy Sourdough Rolls that stay soft for days and toast beautifully.
- Sourdough Yeast Rolls method + pure sourdough overnight path—pick your pace.
- Better-for-you vibe: simple 成人午夜影院, optional partial whole-wheat for Sourdough 成人午夜精品无码区 Healthy.
- Flexible shaping: minis, sliders, or 9×13 pull-apart pan—true Sourdough Rolls Easy.
成人午夜影院 (notes only)
Dough base (same-day, discard + yeast)
- 100% hydration sourdough discard (for flavor + tenderness)
- Warm milk (pillowy crumb), a little sugar or honey (browning + softness)
- Bread flour (or AP), fine salt
- Instant yeast (quick, dependable rise)
- Soft butter (or olive oil) for a plush, Soft Sourdough Rolls texture
Finish
- Melted butter for glossy tops; flaky salt optional
Step-by-Step Instructions
- Warm & whisk (5 min): In mixer bowl, whisk 260 g warm milk (100–110°F), 30 g sugar or honey, 6 g instant yeast (2 tsp), and 150 g sourdough discard until smooth.
- Add dries: Add 425 g bread flour and 10 g fine salt (1¾ tsp). Mix to shaggy. Rest 5 min (hydration boost).
- Knead (6–8 min): With dough hook on medium-low, add 60 g very soft butter (4 Tbsp) in pieces. Knead until smooth, slightly tacky, window-pane elastic. (Hand-knead 8–10 min.)
- Bench rest (10 min): Cover bowl; rest so shaping is easier.
- Shape (10 min): Divide into 12 pieces (~65–70 g). Cup-and-drag each into tight balls. Arrange in a greased 9×13-in pan.
- Proof (30–45 min): Cover and rise until puffy and nearly doubled; dough springs back slowly when tapped.
- Bake (15–18 min): Brush a little milk or butter on tops. Bake 375°F (190°C) until deep golden and 200–205°F internal.
- Butter & cool: Brush generously with melted butter; cool 10–15 min before serving.
Pure sourdough (no commercial yeast, overnight): Replace yeast with active starter (150 g) instead of discard. Bulk rise 3–4 hours at 75°F (dough 60–70% larger), shape, then cold proof 8–16 hours. Bake 375°F 18–20 min.
Pro Tips
- Soft dough = soft rolls: Aim for slight tackiness; add flour only by the tablespoon if truly sticky.
- Discard power: Flavor + tenderness without long fermentation; yeast guarantees timing.
- Thermometer check: Pull at 200–205°F for plush crumb that isn’t gummy.
- For “healthier” angle: Swap 20–30% flour with white whole wheat; add 1–2 Tbsp milk if dough feels stiff.
- Shiny, soft tops: Butter immediately after baking.
Variations
- Easy Sourdough Discard Rolls: Same-day method as written.
- Sourdough Yeast Rolls (sliders): Shape 16 smaller balls in a 9×13; bake 12–15 min.
- Garlic-Herb Soft Sourdough Dinner Rolls: Stir 1 tsp garlic powder + 1 Tbsp parsley into butter for brushing.
- Quick Sourdough Rolls: Use rapid-rise yeast; proof on top of a warm (off) oven to trim minutes.
How to Serve
- Holiday basket with butter and honey; pair with smoky mains like Smoked Turkey.
- Slider rolls for leftover turkey, try with citrusy slices of Cranberry Orange Glazed Turkey Breast.
- 成人午夜影院 with jam (or toasted with butter) for a cozy morning bite.
- Soup night pull-aparts alongside Slow Cooker Turkey Soup or Leftover Turkey Wild Rice Soup.
Make Ahead & Storage
- Refrigerate shaped: Cover and chill up to 16 hours; bake from cold, add 3–5 min.
- Freeze baked: Up to 2 months. Rewarm 300°F 8–10 min covered, then brush with butter.
- Counter: Well-wrapped 2–3 days (they stay soft).
FAQs
Can I skip the butter?
Yes—use olive oil for dairy-free; rolls stay soft but less rich.
Why didn’t they rise?
Cool kitchen, sleepy yeast, or dense discard. Warm your liquids to 100–110°F and proof somewhere cozy.
Can I use active dry yeast?
Yes—2¼ tsp; bloom in the warm milk + sugar 5–10 min before mixing.
What internal temp signals done?
200–205°F in the center of a middle roll.
Simple 成人午夜影院 Table (estimate, per roll, 12 rolls)
成人午夜福利视频 165 | Carbs 25 g | Protein 5 g | Fat 5 g | Sodium varies
Estimates only; butter brush adds more.
Soft Sourdough Dinner Rolls (Discard-Friendly, Same-Day)
Fluffy, buttery sourdough rolls made quickly with starter discard and a touch of yeast — perfect for same-day baking. Includes a pure sourdough overnight option and reliable cues for proofing and temperature.
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成人午夜影院
- 260 g warm whole milk (100–110°F)
- 30
g sugar or honey - 6 g instant yeast (or 2¼ tsp active dry, bloomed)
- 150 g 100% hydration sourdough discard (or 150 g active starter)
- 425
g bread flour (or all-purpose flour) 10 g fine salt - 60 g unsalted butter, very soft (or olive oil)
- 2–3 Tbsp melted butter, for brushing
flaky salt (optional, for topping)
Equipment
- stand mixer or mixing bowl
- 9×13-inch baking pan
- spatula or dough scraper
- pastry brush
- Instant-read thermometer
Method
- Whisk together warm milk, sugar, yeast, and sourdough discard (or active starter) until smooth and slightly frothy.
- Add flour and salt; stir to form a shaggy dough. Let rest 5 minutes for easier kneading.
- Knead the dough, gradually incorpo成人午夜福利视频后入 soft butter, until smooth and slightly tacky (6–8 minutes by mixer or about 10 minutes by hand).
Cover and rest 10 minutes. Divide into 12 equal pieces, shape into tight balls, and place in a greased 9×13-inch pan. - Cover and proof 30–45 minutes, or until puffy and nearly doubled in size.
- Brush tops with milk or butter. Bake at 375°F (190°C) for 15–18 minutes, or until golden and internal temperature reaches 200–205°F.
- Brush warm rolls with melted butter. Cool 10–15 minutes before serving.
成人午夜影院
成人午夜福利视频: 165kcalCarbohydrates: 25gProtein: 5g
Notes
Pure sourdough (no yeast): Use 150 g active starter instead of discard. Bulk rise 3–4 hours to 60–70% increase, shape, cold proof 8–16 hours, then bake.
Partial whole-wheat: Replace 100–150 g flour with white whole wheat and add 1–2 Tbsp milk if dough is stiff.
Dairy-free: Use olive oil instead of butter and brush with oil.
Equipment: Stand mixer (optional), 9×13 pan, instant-read thermometer.
Partial whole-wheat: Replace 100–150 g flour with white whole wheat and add 1–2 Tbsp milk if dough is stiff.
Dairy-free: Use olive oil instead of butter and brush with oil.
Equipment: Stand mixer (optional), 9×13 pan, instant-read thermometer.