Hello, friend! Clara here, ready to share something truly special from my kitchen to yours. Picture this: a cozy Sunday dinner, the smell of garlic and herbs wafting through the air, and a warm baking dish filled with golden, soft sourdough pull-apart dinner rolls. The family gathers, everyone reaching for a piece, and smiles all around. This is what cooking is all about, right? This recipe for sourdough pull-apart dinner rolls captures that exact feeling. From start to finish, including rise time, this recipe takes approximately 19 hours but trust me, the active time is minimal and so worth it!
Table of contents
Table of Contents
Why You’ll Love These Sourdough Pull-Apart Dinner Rolls
- Incredibly Soft and Fluffy: The sourdough adds a subtle tang and creates the most delightful texture.
- Perfect for Busy Weeknights: Most of the time is hands-off, allowing you to focus on other things.
- Uses Simple Ingredients: No fancy or hard-to-find ingredients required!
- Impress Your Family with Minimal Effort: These rolls look and taste gourmet, but they’re surprisingly easy to make. For another impressive yet simple baked treat, you might also enjoy these easy buttery shortbread fingers.
What You’ll Need: Ingredients for Sourdough Pull-Apart Perfection
- 1 tablespoon sourdough starter
- 1/3 cup + 1 tablespoon all-purpose flour
- 3 1/2 tablespoons water
- 2 tablespoons vegetable shortening
- 1 cup milk
- 3 tablespoons sugar (or 2 tablespoons of honey)
- 1 teaspoon salt
- 1/2 cup active sourdough starter
- 3 cups + 2 tablespoons bread flour
- 1 tablespoon melted vegetable shortening (for brushing the top of the rolls after baking)
Let’s Get Baking: Step-by-Step Instructions with Photos
8 PM Feed starter: 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar. This overnight preparation is common for many delicious morning recipes.
(Photo: A jar with sourdough starter doubling in size with bubbles)
7:30 AM Melt vegetable shortening: In a small saucepan, melt the vegetable shortening, milk, sugar and salt together over low heat. Pour the mixture into a mixing bowl and allow it to cool down to room temperature.
(Photo: Vegetable shortening, milk, sugar, and salt melting in a saucepan.)
8 AM Mix the dough: Add the flour and active sourdough starter to the bowl of the cooled vegetable shortening mixture and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.
(Photo: Flour and starter added to the cooled mixture, being stirred with a spatula)
9 AM First rise: Perform 3 sets of stretch and folds spaced 30 minutes apart, keeping the bowl covered between sets. To perform a set, pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. After the final set, cover and allow the dough to rise for 2 hours or until it has risen by 50% in size. (See preliminary notes above for using a stand mixer.)
(Photo: Close-up of stretching and folding the dough, showing the elasticity)
12 PM Shape and Second rise: Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 65 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let rise for 3-4 hours.
(Photo: Shaping the dough into smooth balls.)
4 PM Bake: About 20 minutes before you are ready to bake preheat your oven to 375°F (190°C). Bake for 25-30 minutes or until they are golden brown on top. The internal temperature of the rolls should be 190°F when fully baked. Brush the top of the roll with melted vegetable shortening and serve. Please see the notes below for important instructions on how to make ahead and freeze.
(Photo: Golden brown sourdough pull-apart rolls fresh out of the oven, brushed with melted vegetable shortening.)
Clara’s Top Tips for Sourdough Success
Okay, let’s chat! Sourdough can feel intimidating, but it doesn’t have to be. Different sourdough starters will give you slightly different flavors; some are tangier than others. The long, slow rise is key for that amazing flavor and texture. It allows the dough to develop its complex flavors and creates those beautiful air pockets. If you live in a humid climate, your dough might rise faster. If you’re in a dry climate, it could take a bit longer. Keep an eye on it, not the clock.
Shaping Techniques for Perfect Pull-Apart Rolls
Beyond just making a ball, try these shaping techniques for unique textures:
- The Pinch: After dividing the dough, gently stretch each piece into a small rectangle. Then, pinch the dough together along one edge, creating a seam. Roll the dough up from the seamed edge, like a jelly roll. This creates rolls with distinct layers.
- The Tuck: Instead of pinching the sides together, tuck them underneath the dough ball. This creates a smoother, more uniform surface, resulting in a softer crust.
- The Twist: Roll each piece of dough into a long rope. Twist the rope around itself, then tuck the ends underneath. This creates a beautiful, swirled pattern on top of the rolls.
(Photos or illustrations demonstrating each shaping technique)
Troubleshooting: What If…?
- Dough Doesn’t Rise: Your starter might not be active enough, or the room temperature could be too cold. Make sure your starter is bubbly and doubles in size after feeding. Try placing the dough in a warmer spot, like near a slightly warm oven (but not in the oven!).
- Rolls are Too Dense: This could be from over-kneading or not letting the dough rise enough. Be gentle when shaping the rolls, and ensure they have enough time to proof.
- Rolls are Too Sour: A longer fermentation time can increase the sourness. Try shortening the first rise or using a less tangy starter.
Make-Ahead and Freezing Instructions for Sourdough Dinner Rolls
Want to get ahead? You can make the dough up to the first rise, then store it in the refrigerator for up to 24 hours. Even better, you can freeze the dough after the first rise but before shaping! Just thaw it in the refrigerator overnight, then shape and let rise as directed.
Sourdough Dinner Roll Variations
Here are some delicious variations to try: If you’re looking for another delightful sweet treat, explore our amazing quick & easy apple fritters recipe.
| Variation | Ingredients to Add | Instructions |
|---|---|---|
| Sweet (Cinnamon) | Cinnamon, sugar | Swirl into the dough before shaping. Consider adding a cream cheese glaze after baking. |
| Savory (Garlic) | Garlic powder, dried herbs (rosemary, thyme) | Mix into the dough before the first rise. |
| Gluten-Free | Gluten-free flour blend | Substitute for bread flour. May require adjustments to liquid. |
Common Mistakes to Avoid When Making Sourdough Pull-Apart Dinner Rolls
- Over-Proofing: The rolls will collapse and be too sour.
- Under-Proofing: The rolls will be dense and tough.
- Using Inactive Starter: Ensure your starter is active and bubbly before using it.
Amazing Sourdough Pull-Apart Dinner Rolls
Ingredients
Method
- 8 PM Feed starter: 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
- 7:30 AM Melt vegetable shortening: In a small saucepan, melt the vegetable shortening, milk, sugar and salt together over low heat. Pour the mixture into a mixing bowl and allow it to cool down to room temperature.
- 8 AM Mix the dough: Add the flour and active sourdough starter to the bowl of the cooled vegetable shortening mixture and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.
- 9 AM First rise: Perform 3 sets of stretch and folds spaced 30 minutes apart, keeping the bowl covered between sets. To perform a set, pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. After the final set, cover and allow the dough to rise for 2 hours or until it has risen by 50% in size. (See preliminary notes above for using a stand mixer.)
- 12 PM Shape and Second rise: Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 65 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let rise for 3-4 hours.
- 4 PM Bake: About 20 minutes before you are ready to bake preheat your oven to 375°F (190°C). Bake for 25-30 minutes or until they are golden brown on top. The internal temperature of the rolls should be 190°F when fully baked. Brush the top of the roll with melted vegetable shortening and serve. Please see the notes below for important instructions on how to make ahead and freeze.
Notes
Frequently Asked Questions
How do you keep sourdough rolls from being too sour?
The key is to control the fermentation time. A shorter rise time will result in a less sour flavor. You can also use a younger starter (one that hasn’t been fermenting for as long).
Can you make sourdough rolls without discard?
Yes, you can! This recipe is designed to use active starter directly, without needing a separate discard.
What is the best way to reheat sourdough rolls?
Wrap the rolls in foil and reheat them in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. You can also microwave them for a shorter time, but they may become slightly tougher.
Can I use all-purpose flour instead of bread flour?
Bread flour has a higher protein content, which gives the rolls a chewier texture. While you can use all-purpose flour, the rolls might not rise as high or be as chewy.
Can I add herbs or cheese to the dough?
Absolutely! Mix in your favorite herbs (like rosemary, thyme, or oregano) or shredded cheese (like cheddar or parmesan) before the first rise for a delicious twist.
What’s the best type of butter to use (salted vs. unsalted)?
I prefer using unsalted butter in baking so that I can control the amount of salt in the recipe. However, you can use salted butter if you reduce the amount of salt added separately.
Can I use a Dutch oven to bake these?
Yes! Preheat your Dutch oven in the oven at 375°F (190°C). Carefully place the shaped rolls inside, cover, and bake for 20 minutes. Remove the lid and bake for another 5-10 minutes, or until golden brown.
Conclusion
There you have it, my friends! Sourdough pull-apart dinner rolls that are sure to bring joy to your table. They might seem a little involved with the rise times, but trust me, they’re really quite simple. And so rewarding!
Did you try this recipe? Leave a comment below and let me know how they turned out! Do you have any questions? I’m here to help! Share your photos on social media, and don’t forget to tag me! Happy baking!
