Chewy Sourdough Rolls with Starter (Bread Machine Dough)

These chewy sourdough rolls have a crisp crust and a slightly tangy flavor. Let your bread machine do the mixing and kneading before shaping and baking them in the oven. Perfect for sandwiches, soups, or simply enjoying warm with butter.

10 rolls

sourdough dinner rolls in a napkin-covered basket.

Prep Time 15

Cook Time 20

Additional Time 4

Total Time 4 35

Ingredients

½ cup (114 g) milk - cool
1 tablespoon (1 tablespoon) granulated sugar
1 ½ teaspoon (1 ½ teaspoon) table salt
1 tablespoon (1 tablespoon) butter - chopped
1 cup bubbly sourdough starter
2 cups (240 g) bread flour - (depending on your starter, you may need more or less--start with 1 3/4 cup)
1 teaspoon (1 teaspoon) instant or bread machine yeast

Glaze

1 (30 g) egg white
1 teaspoon (1 teaspoon) water

Instructions

Load Ingredients: Place everything into the bread machine pan. 1/2 cup milk , 1 tablespoon granulated sugar, 1 1/2 teaspoon table salt, 1 tablespoon butter, 1 cup bubbly sourdough starter, 2 cups bread flour , and 1 teaspoon instant or bread machine yeast.
Note: This recipe will work with any sourdough starter that is alive, strong, and active.
Select the DOUGH cycle and start.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details--Surprising Secret for Making Better Bread with a Bread Machine.
Note: Getting the dough consistency right makes all the difference in how light and tender these rolls turn out.
End of DOUGH cycle: Restart the DOUGH cycle and knead for about 5 seconds—just enough to knock out excess air. Stop the machine, remove the dough to a floured surface, shape it into a smooth ball, cover, and let it relax for 10 minutes.
Shape Rolls: Uncover the dough ball and divide the dough into 10 equally-sized balls. Make into oval shapes like an egg. See the video for shaping instructions.
Second Rise: Place each roll onto a heavy cookie sheet covered with a silicone mat or parchment paper. Give the rolls time to rise until they are almost doubled. This could take anywhere from 30 to 60 minutes (or longer) depending on the ambient temperature and how warm the dough is.
Preheat the oven to 375˚F (190˚C).
Glaze and slash: Whisk 1 egg white and 1 teaspoon water together to make a glaze.
Use a small brush to cover each roll with glaze.
Slash the tops with a sharp serrated knife or a straight edge razor blade.
Bake: Place in a preheated oven on the middle rack. Bake the rolls for 18-20 minutes until evenly browned or the internal temperature reaches 190-200˚F (88-93˚C). Remove from the baking sheet to a cooling rack immediately.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information