These Pull Apart Sourdough Dinner Rolls are fluffy and warm, with a slightly tangy flavor that makes them hard to resist! Perfect for sharing at family meals or cozy dinners.
I love how easy it is to pull one out of the batch without making a mess. They practically disappear from the table! What can I say? Everyone loves a warm roll! 😋
Key Ingredients & Substitutions
Sourdough Starter: Use active starter for a nice rise. If you don’t have it, you can make a simple dough using a combination of all-purpose flour and yeast, but it won’t have the sourdough flavor. I always recommend keeping a starter alive for its flavor benefits!
Milk: Whole milk gives a rich texture, but you could use 2% or even almond milk for a dairy-free version. Just warm it to mimic the texture of whole milk. It works well every time!
Butter: Unsalted butter is ideal in baking. If you’re lactose intolerant, try using a plant-based butter. I often enjoy the taste of grass-fed butter for added richness.
Flour: All-purpose flour works best for its balance of protein content. If you’re looking for a gluten-free option, a gluten-free blend can be used, though the texture will differ somewhat.
Egg: For a vegan swap, replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) or use applesauce. These substitutes help bind without altering taste too much.
How Do I Knead Dough Properly?
Kneading is essential for developing gluten, giving you soft and chewy rolls. Here’s a simple way to knead your dough:
- Start with floured hands and surface to prevent sticking.
- Push the dough away using the heel of your hand, then fold it back towards you.
- Rotate the dough a quarter turn, then repeat the push and fold technique.
- Continue kneading for about 8-10 minutes, until the dough feels smooth and elastic.
Don’t rush this step; it’s what creates those lovely pull-apart rolls! Success comes with practice, so take your time!
How to Make Pull Apart Sourdough Dinner Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1/2 cup (120ml) warm whole milk
- 3 tbsp (40g) unsalted butter, melted
- 3 tbsp (45g) granulated sugar
- 1 large egg
- 3 cups (360g) all-purpose flour, plus extra for dusting
- 1 tsp salt
- 1 tsp instant yeast
For the Topping:
- 2 tbsp melted butter (for brushing on top)
- 1 tsp garlic powder (optional, for topping)
- 1 tsp dried parsley or herbs (optional, for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus around 3-4 hours of rising time, and then an additional 25-30 minutes for baking. In total, you’re looking at around 4 hours and 30 minutes from start to finish, but most of that time is waiting for the dough to rise!
Step-by-Step Instructions:
1. Mixing the Wet Ingredients:
In a large mixing bowl, combine your active sourdough starter, warm milk, melted butter, sugar, and egg. Use a whisk to mix everything together until it’s well incorporated. It should look smooth and creamy!
2. Forming the Dough:
Next, add the flour, salt, and instant yeast to the wet mixture. Stir until it all comes together to form a shaggy dough. It won’t be perfect at this stage, and that’s okay!
3. Kneading the Dough:
Turn the dough out onto a floured surface and knead it by hand for about 8-10 minutes until it feels smooth and elastic. If you have a stand mixer with a dough hook, feel free to use that instead; it will make this step a breeze!
4. First Rise:
Place your kneaded dough in a greased bowl. Cover it with a damp cloth or plastic wrap so it won’t dry out. Let it rise at room temperature for about 3-4 hours, or until it has nearly doubled in size. It’s a great time to relax while your dough does its magic!
5. Shaping the Rolls:
Once your dough has risen, gently punch it down to release the gas. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a smooth ball. This is where the fun begins!
6. Second Rise:
Arrange the dough balls closely in a greased 9×9-inch pan or a round baking dish. Cover the rolls again and let them proof for another 1-2 hours until they have puffed up and are almost doubled in size.
7. Preheat and Prepare:
Preheat your oven to 350°F (175°C). While the oven is heating, brush the tops of the rolls with melted butter and, if desired, sprinkle with garlic powder and dried parsley for added flavor.
8. Baking:
Place the rolls in the oven and bake for 25-30 minutes. They should be golden brown on top and sound hollow when tapped. Your kitchen will smell amazing!
9. Final Touch and Serve:
Once baked, remove them from the oven and brush them again with melted butter for a nice shine. Let them cool slightly in the pan before serving warm. Then, enjoy pulling these soft, fluffy rolls apart straight from the basket!
Happy baking! Enjoy your delicious Pull Apart Sourdough Dinner Rolls! 🍞🥖
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can use active dry yeast in place of instant yeast, but you’ll need to dissolve it in warm milk for about 5-10 minutes before adding it to the other ingredients. This helps activate the yeast properly before mixing it into the dough.
How Should I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe container or bag for up to 3 months. Just thaw and reheat in the oven, wrapped in foil, for best results!
Can I Make These Rolls Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend, but make sure it contains xanthan gum or another binding agent to mimic the elasticity of gluten. The texture will differ slightly, but they’ll still be delicious!
What Can I Serve With These Rolls?
These dinner rolls are versatile! They pair wonderfully with soups, stews, salads, or even as a side for pasta dishes. You can also enjoy them with butter or a dip at your next gathering!
