Dinner Rolls

Gluten Free Sourdough Dinner Rolls Recipe Soft, pull-apart sourdough dinner rolls make for the perfect addition to Sunday dinner or any holiday gathering. With a golden, soft crust and fluffy interior, these dinner rolls are irresistible when slathered with quality butter and a drizzle of honey. PREP TIME 1 hour COOK TIME 30 minutes ADDITIONAL TIME 5 hours TOTAL TIME 6 hours 30 minutes

Ingredients

240 grams (1 cup) milk, warm 57 grams (4 Tablespoons) unsalted butter, melted 200 grams (heaping 1 cup) active sourdough starter 24 grams (2 Tablespoons) sugar 1 egg, room temperature 450 grams (3 3/4 cups) bread flour 9 grams (1 1/2 teaspoon) salt

Instructions

Make the Dough:

1. Heat the butter and milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but no hotter than 110 degrees F. If the liquid is hotter than 120 degrees F, it can kill the sourdough starter.
2. Meanwhile, add the bubbly sourdough starter, room temperature egg, and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter.
3. To the wet ingredients, add the flour and salt and mix again on low speed. Stop to scrap the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes. You can also mix the dough by hand if you’re not using a stand mixer.
4. The dough will look thick and sticky, like a batter. Cover with plastic wrap, a tea towel, or what I like to use – a reusable shower cap, and allow the dough to rest for 30 minutes.
5. After 30 minutes, remove the cover and knead the dough with the dough hook attachment at medium speed for 10 – 15 minutes. This can be done by hand. Knead the dough for the same amount of time, or until the dough passes the windowpane test. You’ll know the dough has been kneaded when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded and it will pass the windowpane test. Baking Tip: This means when you stretch a small section of dough into a thin film, the light can pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
6. Remove the dough and place it in a lightly greased bowl. I like to use butter or olive oil. Cover it again. Bulk Fermentation:
7. Place the dough in a warm place in your kitchen to double in size. In my 70 degree F kitchen, the first proof takes about 3-4 hours. The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a colder kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time. Shape:
8. Once the dough has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
9. Gently stretch the dough into a large rectangle shape. With a bench knife or serrated knife, cut the dough into 14-16 equal pieces. You can weigh them for consistency, each should be about 80g or so, or eyeball it and call it a day.
10. Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, tight ball. Repeat until all the rolls are shaped.
11. Lightly grease a 9×13 baking dish, round pan, or cast iron skillet. Place the shaped rolls into the baking dish, cover them with plastic wrap, and let the dough rest for its second rise. In my 70 degree F kitchen, the final rise takes about 2 hours. You will know the final proof is complete when the dough balls have grown in size and look puffy. Not ready to bake these on the same day? No worries! Cover the unbaked rolls on a with plastic wrap and store it in the fridge overnight. Before you’re ready to bake them, pull the dinner rolls out of the fridge and allow the dough to rise. This will take longer since the dough is cold from the fridge. You could also flash freeze the shaped rolls and freeze for up to 3 months. Thaw at room temperature, allow them to rise and then bake! Bake:
12. Heat oven to 350 degrees F. Before placing them into the oven, brush the top of the rolls with an egg wash with a pastry brush. To make the egg wash, beat 1 egg with a splash of milk.
13. Bake for 30-35 minutes or until the homemade sourdough rolls are golden brown. You will know the rolls are completely cooked when the internal temperature is 190 degrees F.
14. Remove the rolls from the oven and top with more butter. Serve the sourdough rolls warm or at room temperature. Enjoy! Notes This sourdough roll recipe is great for making larger buns as well! Instead of making 14-16 individual rolls, I will divide the dough into 8-12 larger buns. Bake at 350 for 25-30 minutes or until golden brown. Sourdough dinner rolls will last for 2-3 days when stored in an airtight container or zip lock bag. These soft sourdough rolls also freeze well. Allow the rolls to come to room temperature before placing them into a large freezer bag. Freeze for up to 2-3 months. Thaw on the counter until room temperature and enjoy.