Sourdough Dinner Rolls

 I got this recipe from ChatGPT.

Ingredients

• 500 g (4 cups) bread flour (or all-purpose flour)

• 100 g (about ½ cup) active sourdough starter (100% hydration, fed and bubbly)

• 250 g (1 cup) warm milk (or half milk/half water)

• 50 g (¼ cup) unsalted butter, softened

• 30 g (2 ½ Tbsp) sugar or honey

• 10 g (1 ½ tsp) salt

• 1 egg (optional, for richer dough and softer crumb)

• Extra butter for brushing tops

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Instructions

1. Mix the Dough

• In a large bowl, combine starter, warm milk, sugar (or honey), and egg (if using). Mix well.

• Add flour and salt, then knead until shaggy.

• Add butter in small pieces, kneading until incorporated. Dough should be soft but not sticky.

2. Bulk Fermentation

• Place dough in a greased bowl, cover, and let rise at room temperature (75–78°F ideal) for 4–6 hours, until nearly doubled and airy.

• Optional: Do 2–3 stretch-and-folds during the first 2 hours to build strength.

3. Cold Proof

• Cover and refrigerate dough overnight (8–12 hours). This improves flavor and makes shaping easier.

4. Shape Rolls

• Turn dough onto a floured surface. Divide into 12 equal pieces (about 70–80 g each).

• Shape into tight balls by cupping your hand over the dough and rolling in a circle.

• Place evenly in a buttered 9×13 baking dish or on a parchment-lined baking sheet.

5. Final Proof

• Cover lightly and let rise at room temperature 2–4 hours, until puffy and almost doubled. They should jiggle slightly when tapped.

6. Bake

• Preheat oven to 375°F (190°C).

• Brush rolls with melted butter (or egg wash for shiny tops).

• Bake 25–30 minutes, until golden brown and hollow-sounding when tapped.

7. Finish

• Brush hot rolls with more melted butter for extra softness.

• Cool 10 minutes before serving warm.

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Tips

• For extra soft rolls → add 20 g milk powder to the dough.

• For slightly tangier flavor → extend the cold proof to 24 hours.

• Rolls freeze beautifully: rewarm in the oven at 325°F for 10 minutes.