Sourdough Dinner Rolls

Sourdough adds distinct flavor and chewiness to these light, moist and buttery rolls.

½ cup sourdough starter
1 cup lukewarm water
2½ cups unbleached all-purpose flour
1½ teaspoons salt
2 tablespoons sugar
6 tablespoons unsalted butter, at room temperature
¼ cup nonfat dry milk
¼ cup potato flour
1 ½ teaspoons instant yeast

1. Combine all of the ingredients in a large bowl, then mix and knead—by hand, mixer, or bread machine set on the dough cycle—adding more flour or water if necessary to make a soft, smooth dough. Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it’s nearly doubled in bulk, 1 to 1½ hours.

2. While the dough is rising, lightly grease two 8″ round cake pans. Transfer the dough to a lightly greased work surface, gently deflate it, and divide it into 16 pieces. Shape each piece of dough into a ball. Place eight balls in each of the round pans; if you space the balls evenly, they shouldn’t touch one another.

3. Cover the pans and allow the rolls to rise until they touch one another and are very puffy, about 1 to 1½ hours.

4. While the rolls are rising, preheat the oven to 350°. Bake the rolls for 24 to 26 minutes, until they’re a light golden brown on top; a digital thermometer inserted into one of the center rolls should read 190°F. Remove the rolls from the oven and, after 2 or 3 minutes, carefully transfer them to a rack to cool.

this week's recipes
taco night

farm & garden notes
hello, june

photo gallery



Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.