Easy Whole Wheat Sourdough Dinner Rolls
These whole wheat sourdough dinner rolls are the answer to your prayers. A simple dough, rich with whole wheat flour and nourishing fats. Perfect for dipping in soup, making sliders, mini sandwiches or breakfast buns!
ingredients
- 175g Whole Wheat Flour
- 125g White Flour
- 30g Brown Sugar 2 tbsp
- 150g Active Sourdough Starter
- 50g Butter 3 tbsp
- 150g Milk warm
- 1 Egg
- 10g Salt 2 tsp
instructions
- In your bowl, whisk together warm milk, sugar, egg, and sourdough starter. The milk should be warm to the touch but not hot — around 95–100°F (35–38°C). Add flours and salt. If mixing by hand, mix in bits of softened butter now. If using a KitchenAid mixer, attach the dough hook and mix on Speed 2 for 1–2 minutes until a shaggy dough forms. Add the butter a few small pieces at a time and mix on Speed 4 for 2–3 minutes until the dough comes together and pulls away from the sides of the bowl. Cover and rest for 1 hour.
- After the rest, perform stretch and folds until the dough is tight and smooth. Cover and ferment until doubled — 4–6 hours in a warm environment or 6–12 hours in a cool one.
- Once doubled, turn the dough onto a lightly floured surface and divide into 9 equal balls (70–80g each). Place in a greased or parchment lined square baking dish.For long ferment: cover and refrigerate up to 24 hours, then rise at room temperature for 2–3 hours until doubled and puffy.For same-day: cover and rise at room temperature for 2–3 hours until doubled and puffy.
- Preheat oven to 375°F (190°C). Once the rolls are puffy and ready, brush the tops gently with egg wash. Bake uncovered for 20–25 minutes until deep golden brown.
- Brush tops generously with melted butter straight out of the oven. Cool for 15–30 minutes before serving.