Soft Whole Wheat Sourdough Dinner Rolls
Soft whole wheat sourdough dinner rolls made from a 60% whole wheat blend, using an active starter for fluffy, family-friendly rolls.
Equipment
- 9 × 13 inch baking pan or similar
Ingredients
For the rolls
- 375 g warm milk
- 150 g water or whey
- 60 g honey
- 105 g active sourdough starter
- 450 g strong whole wheat flour
- 300 g strong white bread flour
- 15 g fine unrefined salt
- 75 g very soft butter, plus more for greasing the pan
For the egg wash
- 1 egg
- 1 Tbsp milk
Instructions
- In a large bowl, combine warm milk, water, honey, and active sourdough starter until evenly mixed.
- Add the whole wheat and white flours and stir with a wooden spoon until a rough, shaggy dough forms. Cover and let rest for 45–60 minutes to autolyse.
- Sprinkle the salt over the dough and gently mix it in.
- Add the softened, cubed butter and stir with a wooden spoon. Wet your hands and knead or use stretch-and-fold motions until the butter is fully incorporated and the dough is smooth and elastic.
- Over the next hour, perform 2–3 sets of stretch-and-folds, spaced about 20 minutes apart. This develops a smooth, elastic dough without traditional kneading.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise until about 50% larger (3–6 hours).
- Turn the dough out onto a lightly floured surface. Divide into 12 roughly even pieces and shape each into a tight ball by tucking edges underneath to create surface tension.
- Arrange the dough balls in a greased 9x13-inch baking pan so they are just touching. Cover and let rise until puffy and airy—don’t let them fully double. Preheat oven to 180°C (350°F) when they’re nearly ready.
- Whisk together 1 egg and 1 tablespoon milk. Gently brush the tops of the rolls with the egg wash.
- Bake for 20–25 minutes, until golden on top. Let cool for 15–20 minutes before serving.
Notes
Storage:
- Room temperature: Store cooled rolls in an airtight container for up to 2 days.
- Freezer: Freeze cooled rolls in a zip-top bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.