High Protein Sourdough Dinner Rolls
Soft, buttery pull apart sourdough dinner rolls made with nonfat Greek yogurt for 6 grams of protein per roll. No protein powder needed.
Servings: 12 rolls
Calories: 165kcal
Equipment
- Large mixing bowl
- medium mixing bowl
- Whisk
- kitchen scale
- 9x13 baking pan
- Parchment paper
- bench scraper
- - Pastry brush
- Wire cooling rack
Ingredients
- 285 grams bread flour 2 1/4 cups, plus more as needed
- 125 grams active peaked sourdough starter
- 180 grams nonfat Greek yogurt 3/4 cup
- 37 grams unsalted butter softened, broken into marble sized pieces (2 1/2 tablespoons)
- 15 grams sugar 1 tablespoon
- 5 grams salt 1 teaspoon
- 2.5 grams baking powder 1/2 teaspoon
- 1 large egg
For the egg wash:
- 1 egg white plus a splash of water
- Flaky sea salt for topping optional
- Melted butter for brushing after baking
Instructions
- Warm the Greek yogurt in the microwave for about 30 seconds, just enough to take the chill off and bring it closer to room temperature. Then mix to combine. You want it slightly warm but not hot. If the yogurt is too hot it can kill your sourdough starter when you mix them together.
- In the bowl of a stand mixer fitted with the dough hook, combine the sourdough starter, warmed Greek yogurt, egg, and sugar. Mix on low until combined.
- In a separate bowl, whisk together the bread flour, baking powder, and salt. Pour the dry ingredients on top of the wet mixture. Cut the butter into roughly marble sized pieces and add them to the bowl.
- Mix on low speed until a shaggy dough begins to form, and then flour is all incorporated.
- Cover and let rest 30 minutes. Yogurt hydrates the dough differently than just water or milk.
- Mix on low speed until a shaggy dough begins to form, and then flour is all inoorporated. then increase to medium low and knead for 4 to 5 minutes until the dough is soft, smooth, and slightly tacky.
- If the dough feels too sticky, and isn't pulling away from the sides of the bowl, add flour 10 to 15 grams at a time. Different yogurt brands and humidity levels will affect how much flour you need.
- For hand mixing: In a large bowl, whisk the sourdough starter, warmed Greek yogurt, egg, and sugar until combined. In a separate bowl, whisk together the bread flour, baking powder, and salt. Pour the dry ingredients on top of the wet mixture and cut the butter into marble sized pieces over the bowl. Using your fingers, pinch the butter into the flour until it is worked through. Then slowly start mixing the flour and wet ingredients together until a dough forms. Turn out onto a lightly floured surface and knead by hand for 5 to 6 minutes until smooth and soft. Lightly flour your hands and surface as needed if the dough gets sticky.
- Shape the dough into a ball, place it back in the bowl, and cover with a damp towel or plastic wrap. Let it rest at room temperature for 1 hour.
- After 1 hour, perform one set of stretch and folds. With wet or lightly oiled hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat three more times until you have folded all four sides. Flip the dough seam side down, cover, and let it continue to rise at room temperature until the dough has noticeably puffed up and feels light and airy when you gently shake the bowl, about 5 more hours (approximately 6 hours total from mixing). The timing will vary depending on your kitchen temperature. A warmer kitchen will be faster, a cooler kitchen will take longer. Do not rush this step. Enriched doughs with butter, egg, and sugar take longer to rise than lean doughs.
- Once the dough has risen, turn it out onto a lightly floured surface and weigh it. Divide into 12 equal pieces using a bench scraper. If you want to be accurate each dough ball will weigh about 58 grams.
- Roll each piece into a tight ball by tucking the edges underneath and creating surface tension. Place them on the counter and push and pull in a circular manner to create a taunt dough ball. Place them in a parchment lined 9x13 baking pan so they are just touching.
- Cover the pan and let the rolls proof for about 2 hours until puffy. If your house runs cool, place the pan in the oven with just the light on for the last hour to give them a gentle push.
- Remove the rolls from the oven if proofing inside and preheat the oven to 375 degrees F.
- Whisk together the egg white and a splash of water to make the egg wash. Brush each roll generously with the egg wash and sprinkle with flaky sea salt if desired.
- Bake for 20 to 25 minutes or until the rolls are lightly golden on top.
- Remove from the oven and brush the tops immediately with melted butter. Let cool for 10 to 15 minutes before serving.
Notes
Storage:
Store baked rolls in an airtight container at room temperature for up to 3 days. For longer storage, let the rolls cool completely, place in a freezer safe bag, and freeze for up to one month. To reheat, wrap in foil and warm in a 350 degree oven for 10 to 15 minutes. Brush with butter again after reheating.
Make Ahead (Overnight Option):
Mix the dough before bed and perform the stretch and fold at the 1 hour mark. Cover and leave at room temperature overnight in a cool spot. By morning, the bulk ferment will be complete. Shape the rolls, place them in the pan, and let them proof until puffy before baking. This is a great option if you want fresh rolls ready in time for lunch or dinner the next day.
Tips:
Warming the yogurt for 30 seconds in the microwave before mixing is the most important tip for this recipe. Cold yogurt will slow down fermentation significantly. Warm is good, hot will kill your starter.
The baking powder in this recipe serves two purposes. It acts as a backup leavener to keep this a reliable same day recipe, and it helps counteract the weight of the yogurt which can make the dough heavier and denser than a typical dinner roll.
Use bread flour for the best results. Bread flour has a higher protein content than all purpose (around 12 to 13 percent versus 10 percent), which means it absorbs more liquid, builds better structure, and adds a small protein boost to each roll.
Substitutions:
You can substitute 12 grams (2 teaspoons) of honey for the sugar. The dough may feel slightly stickier due to the added moisture from the honey. Add flour a few grams at a time if needed.
All purpose flour can be substituted for bread flour, but the rolls may be slightly more delicate and the protein per roll will be a bit lower. You may need slightly less flour since all purpose absorbs less liquid.
If you only have salted butter, reduce the salt in the recipe by about 2 grams.
Full fat Greek yogurt will work but the dough may feel wetter and the protein content per roll will be lower. Add flour in small increments until the dough reaches the right consistency.
If you do not have a whole egg for the wash, an egg white with a splash of water works well. You can also brush with just melted butter before baking for a softer finish.
Sourdough Starter:
This recipe requires active, peaked sourdough starter, not unfed discard. If you do not have a sourdough starter yet, check out my Sourdough Starter Guide to get started.
More High Protein Sourdough Recipes:
High Protein Sourdough Sandwich Bread
High Protein Cottage Cheese Scones
High Protein Chocolate Chip Scones
