Sourdough Whole Wheat Dinner Rolls

These buttery-soft whole wheat sourdough dinner rolls are made with whole wheat flour and a bubbly starter. With a hint of nuttiness and that comforting sourdough tang, these dinner rolls outshine any main dish.

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Prep Time 30

Cook Time 20

Additional Time 12

Total Time 12 50

Servings 10 rolls

Calories 175

Equipment

1 stand mixer with a hook attachment
1 kitchen scale or measuring cups and spoons
1 plastic wrap or damp tea towel
1 Bench scraper or a very sharp knife for dividing the dough
1 Wire rack
1 large baking dish

Ingredients

200 grams water
150 grams all-purpose flour
150 grams whole wheat flour
100 grams bread flour or manitoba flour
90 grams sourdough starter
35 grams butter unsalted is best
6 grams salt

Instructions

This bread dough comes together in a breeze. Simply combine all of the ingredients together in the bowl of a stand mixer. I like to use the dough hook attachment and start on low speed, gently bringing the dough together. You could also use a paddle attachment.
Next, turn up to speed to medium and allow the mixer to knead the dough for 15-25 minutes until the dough no longer clings to the sides of the bowl. Or, if you have a subpar stand mixer like I do, mix until the dough is elastic, stretchy, and smooth.
Shape your dough into a smooth ball and transfer to a large bowl. Seal it securely with plastic wrap, a plastic bag, aluminum foil, or a lid. You can also use a damp towel to cover the dough, but make sure to keep it damp throughout the rising process.
Allow the dough to do its first rise at room temperature for about 8-10 hours, depending on the temperature of your kitchen. If you're in a hurry, you can accelerate the sourdough process by placing the bowl in a warm place, though it's unlikely to be ready in less than 8 hours. Sourdough simply takes longer than doughs made with instant yeast.
After the bulk rise, use a dough scraper to divide the dough into 10 equal pieces and shape them into dough balls. You don't have to flour your work surface for this recipe, as the dough will be firm and elastic at this stage, and you'll need a bit of stickiness to create tension in the little rolls.
Arrange the shaped rolls on a baking sheet or a large baking dish. I like to line my dish with parchment paper or grease it to prevent the rolls from sticking. Allow them to rise until they're puffy and slightly bigger in size. This second rise could take anywhere from 2 - 4 hours, depending on the temperature in your kitchen. You can speed up the process a bit by placing the rolls in a warm location.
(Optional: brush the tops of the rolls with an egg wash). Bake the risen rolls in a preheated oven at 375°F (190°C) for 18 - 20 minutes (depending on the strength of your oven) until they are golden brown.
Transfer rolls to a wire rack to cool. I like to throw a clean tea towel over the tops to prevent the crust from hardening.

Video

Notes

You can create some steam in the oven by placing a cast iron pan with boiling water on the bottom rack. This boosts the yeast activity and helps keep the dough moist while it continues to rise.
It helps to have all of the ingredients at room temperature before combining them together. This little step helps everything blend more smoothly, resulting in a silky dough. Don't worry if you skip this step; it may just take a little more elbow grease to get everything mixed thoroughly.
A window pane test can help you determine if you've kneaded the dough long enough and it's ready to shape. To do this, take a piece of dough and gently stretch it out. If it stretches into a thin, translucent layer (see-through), you'll know the gluten has developed enough to move to the next step. If the dough won't stretch thin without tearing right away, continue kneading.
Placing the dough in a greased bowl for the first rise can make it less likely to stick. I personally like using olive oil, but you can use your preferred oil.
If you're having trouble with sticky dough while shaping the rolls, simply moisten your hands with a little water. This should keep the dough from sticking to your fingers as much.

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