Buttermilk Sourdough Rolls
Soft, tangy, and incredibly tender buttermilk sourdough rolls that work perfectly as dinner rolls or burger buns. These enriched sourdough rolls have a subtle tang and stay soft for days.
Calories: 210kcal
Ingredients
Ingredients:
- 120 g active sourdough starter bubbly and at peak
- 220 g buttermilk room temperature
- 15 g granulated sugar
- 2 large eggs approximately 95g
- 520 g all-purpose flour
- 10 g salt
- 49 g unsalted butter room temperature
For Finishing (Optional):
- 2-3 tablespoons melted butter
- Water in spray bottle
Instructions
Method 1: All-In Mixing
- In a stand mixer bowl, combine all ingredients. Mix on low speed until combined, then knead on medium speed for 8-10 minutes until smooth and elastic. For hand kneading, knead for 12-15 minutes.
- Cover and rest for 1 hour at room temperature.
- Perform one set of stretch and folds: with wet hands, stretch and fold the dough four times, rotating the bowl 90° between each fold.
- Cover and let ferment at room temperature (68-72°F) for 6-8 hours, or until doubled in size.
Method 2: Butter-Added Method
- Combine starter, buttermilk, sugar, eggs, flour, and salt in stand mixer bowl. Mix until combined into a shaggy dough.
- Cover and rest for 45 minutes (autolyse).
- Cut butter into walnut-sized pieces. With mixer on medium-low, add butter pieces one at a time, waiting for each to incorporate before adding the next (5-8 minutes total).
- Cover and rest for 1 hour.
- Perform one set of stretch and folds.
- Cover and ferment for 6-8 hours at room temperature, or until doubled.
Shaping & Baking (Both Methods):
- Divide dough into 60-70g portions for dinner rolls (makes 13-14 rolls) or 100-120g portions for burger buns (makes 9-10 buns).
- Shape each portion into a tight ball by folding edges to center, flipping seam-side down, and rolling in a circular motion to create tension.
- Place on parchment-lined baking sheet, 2 inches apart. Cover loosely.
For same-day bake:
- Proof at room temperature for 2-3 hours until doubled and puffy.
For overnight method:
- Cover tightly and refrigerate overnight. Next morning, let come to room temperature for 45-60 minutes before baking.
- Preheat oven to 375°F (190°C).
Bake:
- Bake for 15-20 minutes until deep golden brown. Smaller dinner rolls will be ready closer to 15 minutes; larger burger buns may need the full 20 minutes.
- Immediately brush hot rolls with melted butter. For a shiny finish, lightly spritz with water after buttering. Let cool for 10 minutes before serving.
Notes
Starter strength matters: Use your starter at peak activity (bubbly, doubled, passing the float test) for best results.
Temperature is key: Keep dough between 72-78°F during bulk fermentation for optimal timing. Cooler kitchens will extend fermentation time.
Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Scaling the recipe: This recipe can easily be doubled or tripled. For large batches, consider mixing in smaller batches to avoid overworking your stand mixer.
Can I Make These Rolls Without Sourdough Starter?
Yes! You can easily convert this recipe to use instant yeast instead of sourdough starter.Ingredient Changes:
- Remove: 125g sourdough starter
- Add: 7g (2¼ teaspoons) instant yeast
- Increase: Buttermilk from 215g to 278g
- Increase: All-purpose flour from 520g to 582g
- Keep everything else the same: sugar, eggs, salt, butter
Method Adjustments:
- Mix the instant yeast directly with the other ingredients (either Method 1 or Method 2)
- Bulk fermentation: 1.5-2 hours instead of 6-8 hours (until doubled in size)
- Final proofing: 45-60 minutes instead of 2-3 hours (until puffy and doubled)
- Baking instructions remain the same
