Sourdough Dinner Rolls

The beauty of these rolls is their simplicity. The pleasant tang of sourdough is even better when served warm from the oven.

Serves: 14Hands-on: 45 minutesTotal: 3 hours 15 minutesDifficulty: Medium

Serves: 14

Ingredients

  • 1 Tbsp. plus 2¼ tsp. active dry yeast, divided
  • 6 cups unbleached all-purpose flour, divided
  • 3 cups pure water, warm (110°F–115°F), divided
  • 2 Tbsp. sugar
  • ½ cup warm soymilk (110°F–115°F)
  • 2 Tbsp. olive oil
  • 1 Tbsp. sea salt
  • 3 Tbsp. vegan margarine, melted

Directions

  • Sterilize all equipment first by boiling in water for 5 minutes. This includes the container for the starter and all measuring cups and utensils. Combine 2 cups flour and 2¼ teaspoons yeast (1 packet) in the sterile 2-quart glass or glazed ceramic bowl or container. Gradually stir in the water to form a thick, pasty mixture. Cover with a clean dish towel and set container on a baking sheet to catch any overflow that may occur. Place in a warm area, ideally 70°–80°F, and allow to sit for 3–4 days, stirring once each day.
  • When the starter is ready it will be bubbly and will have a sour but pleasant aroma. (If starter smells bad or develops a pink or orange tint, throw it out and start over.) The starter is ready to use and can be covered with a tight-fitting lid and stored in the refrigerator at this point.
  • The starter will need to be fed once every other week. To feed the refrigerated starter, bring starter to room temperature then add 1 cup warm water and 1 cup flour. Let sit at room temperature for 8 hours and return to the refrigerator. Sometimes a brown liquid byproduct of fermentation called “hooch” will appear on the starter. This is harmless and can be stirred back into the starter.
  • In a large bowl, dissolve remaining 1 tablespoon yeast and sugar in remaining 1 cup water. Allow to sit for 5 minutes to get bubbly. Stir in soymilk, sourdough starter, and oil until well mixed. In a separate bowl, whisk together flour and salt. Gradually add 3½ cups flour mixture to wet ingredients. Add more flour as needed, mixing until dough comes together.
  • Turn dough out onto a floured surface and knead 10–12 minutes until dough is smooth and elastic. Place dough in a lightly oiled bowl, turning to coat. Cover with a kitchen towel and allow to rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and divide into 14 equal pieces.
  • Shape pieces of dough into rolls and place 2" apart on a lightly oiled baking sheet. Cover and allow to rise again until doubled. Preheat oven to 375°F. Bake rolls for 20–25 minutes until golden brown. Brush rolls with melted margarine during the last 5 minutes of baking. Serve warm.

Recipe Information

Serves: 14

Ingredients

  • 1 Tbsp. plus 2¼ tsp. active dry yeast, divided
  • 6 cups unbleached all-purpose flour, divided
  • 3 cups pure water, warm (110°F–115°F), divided
  • 2 Tbsp. sugar
  • ½ cup warm soymilk (110°F–115°F)
  • 2 Tbsp. olive oil
  • 1 Tbsp. sea salt
  • 3 Tbsp. vegan margarine, melted

Directions

  • Sterilize all equipment first by boiling in water for 5 minutes. This includes the container for the starter and all measuring cups and utensils. Combine 2 cups flour and 2¼ teaspoons yeast (1 packet) in the sterile 2-quart glass or glazed ceramic bowl or container. Gradually stir in the water to form a thick, pasty mixture. Cover with a clean dish towel and set container on a baking sheet to catch any overflow that may occur. Place in a warm area, ideally 70°–80°F, and allow to sit for 3–4 days, stirring once each day.
  • When the starter is ready it will be bubbly and will have a sour but pleasant aroma. (If starter smells bad or develops a pink or orange tint, throw it out and start over.) The starter is ready to use and can be covered with a tight-fitting lid and stored in the refrigerator at this point.
  • The starter will need to be fed once every other week. To feed the refrigerated starter, bring starter to room temperature then add 1 cup warm water and 1 cup flour. Let sit at room temperature for 8 hours and return to the refrigerator. Sometimes a brown liquid byproduct of fermentation called “hooch” will appear on the starter. This is harmless and can be stirred back into the starter.
  • In a large bowl, dissolve remaining 1 tablespoon yeast and sugar in remaining 1 cup water. Allow to sit for 5 minutes to get bubbly. Stir in soymilk, sourdough starter, and oil until well mixed. In a separate bowl, whisk together flour and salt. Gradually add 3½ cups flour mixture to wet ingredients. Add more flour as needed, mixing until dough comes together.
  • Turn dough out onto a floured surface and knead 10–12 minutes until dough is smooth and elastic. Place dough in a lightly oiled bowl, turning to coat. Cover with a kitchen towel and allow to rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and divide into 14 equal pieces.
  • Shape pieces of dough into rolls and place 2" apart on a lightly oiled baking sheet. Cover and allow to rise again until doubled. Preheat oven to 375°F. Bake rolls for 20–25 minutes until golden brown. Brush rolls with melted margarine during the last 5 minutes of baking. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat5g
Saturated Fat1g
Cholesterol0mg
Sodium530mg
Total Carbohydrate44g
Dietary Fiber2g
Sugars2g
Protein6g