Sourdough Sweet Rolls
These sourdough sweet rolls are easy to make with an active starter, providing a soft, tender crumb and a mild tang that complements their gentle sweetness.
Ingredients
Dough Ingredients
- 1 cup active sourdough starter Use an active starter that doubles in size for best results.
- 1/2 cup warm milk Keep the milk at 100–110°F to activate yeast.
- 1/4 cup sugar Can substitute a tablespoon of sugar for honey for floral sweetness.
- 1/4 cup melted butter
- 1 large egg Enriches and tenderizes the dough.
- 3 cups all-purpose flour Measure by spooning into the cup and leveling.
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a large bowl, whisk together the active sourdough starter, warm milk, sugar, melted butter, egg, and vanilla extract until uniform.
- Gradually add flour and salt, mixing until a shaggy dough forms with no dry patches.
- Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth.
- Oil a bowl lightly, place the dough inside, cover, and let rise in a warm spot until doubled (1–2 hours).
Shaping and Proofing
- Preheat the oven to 350°F (175°C).
- Punch down the risen dough, divide into equal portions, and shape each into a smooth ball.
- Arrange the balls in a greased baking pan so they sit close but not squashed.
- Cover and let rise for a second time (30–45 minutes) until puffy.
Baking
- Bake the rolls for 20–25 minutes until deep golden brown and hollow-sounding when tapped.
- Brush with melted butter if desired after removing from the oven.
- Cool in the pan for 5–10 minutes before serving.
Notes
If your kitchen is cool, proof the dough in the oven with the light on for warmth. Avoid over-flouring to maintain softness.