The secret to the softest sourdough dinner rolls

These are my favorite soft sourdough dinner rolls for any holiday meal, especially Thanksgiving and Christmas. They're mildly sour, deeply flavorful, and incredibly light and airy.

FULL RECIPE:

➡ LEVAIN INGREDIENTS:
● 74g white flour (all-purpose
● 15g superfine sugar
● 74g water
● 30g ripe sourdough starter (100% hydration)

➡ TANGZHONG INGREDIENTS:
● 41g white flour (all-purpose)
● 166g whole milk

➡ DOUGH MIX INGREDIENTS:
● 328g white flour (all-purpose)
● 148g high-protein white flour
● 95g unsalted butter
● 38g superfine white sugar
● 180g water
● 11g fine sea salt
● 193g ripe levain

➡ TOPPING:
One egg and splash of milk for egg wash.
Coarse sea salt for topping (optional).

🫙 EQUIPMENT
9-inch square baking pan (affiliate):
10-inch round pan (affiliate):
All my favorite baking tools for this bread:

🎥 CHAPTERS
00:00 Intro
00:49 What's so great about these rolls?
01:46 What is tangzhong?
02:12 What is a sweet levain?
03:13 Baking timeline and holidays
03:44 Can I proof these in the fridge?
04:04 Ingredients
05:34 Equipment
06:22 What pans can I use?
06:45 Step 1: Sweet levain
07:31 Step 2: Tangzhong
08:25 Step 3: Mixing
10:28 Step 4: Bulk fermentation
13:07 Step 5: Divide and shape
15:20 Step 6: Proof
15:33 Step 7: Bake
16:35 Outro

#baking #sourdough #thanksgiving

[evanwolf]

Hi Maurizio. Made these for my two nieces and nephew who came to Thanksgiving Dinner - they like eating almost nothing! But they gobbled, pun intended :), these down with butter and the entire family thought they were fabulous. The best part was that I was able to make the levain Tuesday night, proof and build out the pan of rolls on Wednesday and plop into the fridge overnight. I took them out at 1:30 on Thanksgiving, proofed for about 2 1/2 hrs. and then into the oven. They are delicious. I've been a follower for a long time, so I'm not surprised that these came out great too. The family knows what cookbook to put into my stocking this year! Thanks so much, Maurizio, and have a Happy Holiday season.

[viktoriapeterson]

These are the best! Tanzhong is a real secret to the tenderness. Since the family had these, I am now the official roll baker. I divide them into 60 gram balls as we felt they were a bit large, but I think I will roll a half dozen larger ones for those French toast slices! Your recipes rock!

[adrianaturlea]

Hi. I made the dinner rolls exactly as you did in your video over 2 days (I couldn’t leave them in the fridge over night). They are delicious. It’s hard not to eat them all at once. I drizzled some seeds over (everything bagel style), and fresh out of the oven I added a touch of butter (not necessary, but it’s so good). For next time, I will add less sugar (half of your recommendations), but keep the sugar in the levain. I didn’t find your method to take more time than the usual recipe. Thank you for sharing your knowledge with us.

[fancardinal]

Great video. Anyone who wants it to be shorter should check out the speed up function. Personally I love the detail and watched every minute!

[bsseraphine]

I made these and proofed in the fridge the day before thanksgiving. Today was thanksgiving and of all the dishes I prepared everyone loved these rolls and raved about them. This was one of the best sourdough bakes Ive made. Thank you for your recipe.

[cindystutts]

Excellent video. You are a great teacher. Love all your videos and books! Thank you!

[kristianakrista]

I made these for New Year's Eve, and oh my, oh my, so delicious! I appreciate the detail and the time you took to explain everything properly. It was a Thanks again, and Happy 2024!🎉

[TheStallion]

I just made these yesterday as a test run for Thanksgiving and they came out incredible!

[BurakErdemli]

This is a fantastic recipe. I just baked and tasted it and it is absolutely delicious. 👏 👏 👏

[hopesellers]

These look amazing! First time on your channel and I have really enjoyed! Thank you!❤

[grazynagracerennick]

WOW...these dinner rolls are to die for... soooo delicious 😋 in last 2 weeks, I baked them 3 times...

[carolinewalls]

This is exactly the sourdough roll recipe I have been waiting for :-) Really looking forward to receiving your book soon

[onyxmadeababylp]

I stumbled across this video, and immediately subbed after. Perfect explanations and examples. We’ll be having these Sunday.

[tvettabt]

These look amazing! I have your book and love it. You put so much work into this book. It's a work of art and very much appreciated!

[mattymattffs]

I have used my starter a few times for dinner rolls, but there was always something missing. I think it was the sugar in the levain. We'll see! I just really love Claire's chive rolls.

[TheValleyofelk]

I just made these rolls. Baked in a 10 inch springform pan
Heavenly!
Thank you!

[arjay]

Baked these rolls according to the recipe. Taste was fabulous!
However, despite excellent oven rise, texture was not what I would call "light and airy" but a bit tough. And, with the stretch and fold process the dough was very stiff and not loosely elastic like in the video. Looking back I recall that the mixing seemed to go well past the recommended 8 minutes for the one-by-one adding of the butter patties (too cold? too large?). I may have "over-worked" the dough trying to incorporate the butter patties as they rode around between the dough ball and bowl in the KA stand mixer. I look forward to baking these again soon, but would prefer to reach "light and airy" perfection. Thanks again for the great recipe!

[coreyholt]

This recipe took me a few tries to get it right, but they are so delicious and worth the effort.

[sherridavis]

I made these today!! Already starting another batch. These are wonderful.

[MsCalliopeK]

These look wonderful! I'll be making these today and bake tomorrow. I made your cardamom rolls last week and they disappeared in a jiffy - as they always do :) I finally ordered your cookbook. Can't wait to get it and try out new recipes!! Thanks so much for sharing all your wonderful sourdough and baking wisdom!

p.s.: I baked these this morning and they might possibly be the best thing I've ever baked. Amazing