Buttermilk Sourdough Rolls
Soft, fluffy, and bursting with tangy flavor, these Buttermilk Sourdough Rolls are a must-try for any bread enthusiast. Made with a lively sourdough starter, creamy buttermilk, and a touch of melted butter, these rolls strike the perfect balance between richness and a gentle sourdough tang. The dough’s extended fermentation allows for deep flavor development, while a final egg wash gives the rolls a beautifully golden, glossy crust. Perfect for dinner parties, holiday feasts, or as an everyday treat, these rolls are as versatile as they are delicious. Serve them warm with butter, jam, or your favorite spread to elevate any meal. Easy to make and irresistibly satisfying, this recipe is your ticket to bakery-quality bread right from your own kitchen. Keywords: buttermilk sourdough rolls, homemade bread rolls, soft dinner rolls, sourdough recipe, artisan bread.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 240 milliliters Buttermilk
- 60 grams Unsalted butter, melted
- 20 grams Granulated sugar
- 420 grams All-purpose flour
- 8 grams Salt
- 1 Egg, lightly beaten (for egg wash)
- 15 milliliters Water (for egg wash)
Instructions
In a large mixing bowl, combine the sourdough starter, buttermilk, melted butter, and sugar. Stir until well mixed.
Add the all-purpose flour and salt to the mixture. Stir with a wooden spoon or use the dough hook of a stand mixer to form a cohesive dough. The dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes by hand, or knead in a stand mixer for 5–6 minutes, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl. Cover with a damp towel or plastic wrap and let it rise at room temperature for 4–6 hours, or until doubled in size. The fermentation time may vary depending on the activity of your sourdough starter and room temperature.
After the first rise, punch down the dough to release excess air. Divide it into 12 equal portions (about 60 grams each). Shape each portion into a smooth ball.
Place the shaped rolls onto a greased or parchment-lined baking sheet, evenly spaced. Cover and allow them to rise again for 1–2 hours, or until puffy and slightly touching each other.
Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg and water to make the egg wash.
Brush the tops of the rolls lightly with the egg wash to give them a shiny, golden finish when baked.
Bake the rolls in the preheated oven for 18–20 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
Remove the rolls from the oven and cool slightly on a wire rack. Serve warm or at room temperature with butter or your favorite spread.
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 67 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
