Pull-apart sourdough dinner rolls are soft and buttery with that tangy sourdough flavor we love.
These pull-apart sourdough dinner rolls have a chewy top crust and that tangy sourdough flavor we love so much.
They’re sweet and buttery, soft and fluffy.
Simply Recipe / Mark Beahm
It also adds strength to the dough and improves the texture for a chewier crust and a fluffy interior.
But that doesn’t have to be the case.
the second rise) and ready for the oven.
Simply Recipe / Mark Beahm
Fermentation time also depends on how warm your kitchen is.
If it still looks shaggy or feels dense, it needs more time to rise.
Give it another 30 minutes and check again.
Simply Recipe / Mark Beahm
The shaped rolls are fully proofed when theyve doubled in size and look very puffy.
They will have spread enough to touch each other.
The next day, continue with shaping and proofing.
Simply Recipe / Mark Beahm
Rolls that rise in the refrigerator overnight will have a stronger, tangier sourdough flavor.
you’ve got the option to also make the rolls ahead of time andfreeze them.
I feed mine twice a day, and it tends to be at its peak just before feeding.
Simply Recipe / Mark Beahm
It should feel warm to the touch, but not hot.
If it’s not warm enough, pop in the microwave again and heat in 15-second intervals.
Mix on low speed until everything comes together and forms a rough ball, about 1 minute.
Simply Recipe / Mark Beahm
Then, the dough is developed enough for bulk fermentation.
Transfer the dough to a clean large bowl and cover.
It should be light and airy.
Simply Recipe / Mark Beahm
If it still looks dense, let it rise for another 30 minutes.
Liberally grease a 9x13-inch cake pan with butter.
Scrape the dough out of the bowl onto a lightly floured work surface.
Simply Recipe / Mark Beahm
Use a bench scraper or a sharp knife to divide the dough into 15 equal pieces.
Place the shaped rolls into the greased pan evenly spaced in 3 rows of 5.
You’ll find that it’s easier to shape cold dough.
Simply Recipe / Mark Beahm
If they havent quite risen enough, check back after another 30 minutes.
Do this about 30 minutes before the rolls are ready to be baked.
Arrange a rack in the middle of the oven.
Simply Recipe / Mark Beahm
Bake the rolls for 20 to 25 minutes, until theyre golden brown on top.
Store any leftover rolls tightly wrapped on the counter for up to 5 days.
Let the rolls thaw at room temperature, still wrapped, for about 1 hour.
Simply Recipe / Mark Beahm
To serve them warm, reheat them for about 15 minutes in a 325F oven.
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Simply Recipe / Mark Beahm
Simply Recipe / Mark Beahm
Simply Recipe / Mark Beahm
