Sourdough Brioche Dinner Rolls
These sourdough brioche dinner rolls are naturally fermented with active sourdough starter. They are big, soft, fluffy, and have the perfect amount of sweetness. These dinner rolls are perfect for the holidays or as a side with dinner.
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Servings: 12 rolls
Ingredients
- 2/3 cup active sourdough starter 160 g
- 1/2 cup warm milk 120 g
- 3 1/4 cups all-purpose flour or bread flour 390 g
- 2 large eggs room temperature (100 g)
- 1/2 teaspoon salt 3 g
- 1/4 cup granulated sugar 50 g
- 8 tablespoons salted butter softened (113 g)
For the egg wash:
- 1 large egg 50 g
- 1 tablespoon heavy cream or milk 15g
Top the rolls with:
- 2 tablespoons melted butter to brush over the rolls, 28 g
Instructions
Mix the dough
- In the bowl of a stand mixer fitted with a dough hook, add the sourdough starter, warm milk, flour, eggs, salt, and sugar. Mix on low to medium speed until a shaggy dough forms. Use a rubber spatula to scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.
Incorporate the butter
- With the mixer running on medium speed, gradually add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next.
Knead the dough
- Increase to medium-high speed and knead for 7 minutes, or until the dough is smooth, elastic, and begins to pull away from the sides of the bowl.
Bulk fermentation
- Transfer the dough to a lightly greased bowl and cover. Let it ferment at room temperature for 4–6 hours, or until it has risen by about 50–70%.
- Optional: To help strengthen the dough and speed up fermentation, perform 1–2 sets of stretch and folds during this time.
Cold fermentation
- Once the dough has partially risen, cover tightly and refrigerate overnight. This enhances flavor and makes the dough easier to handle.
Shape the rolls
- The next day, divide the dough into 12 equal portions, around 80-90 grams each. Pinch the seams underneath and roll each piece into a smooth ball.
Second rise
- Place the dough balls into a greased 9x13-inch baking dish, spacing them evenly. Cover and let rise for 1–4 hours, or until the rolls are visibly puffy and touching.
Preheat the oven
- Preheat your oven to 350°F (175°C).
Egg wash
- Beat the egg and heavy cream or milk together, and gently brush it over the tops of the rolls.
Bake
- Bake for 25–30 minutes, or until the rolls are golden brown and the internal temperature reaches 190–200°F (88–93°C). Brush the butter over the warm rolls.
Cool and serve
- Allow the rolls to cool slightly before serving.
Nutrition
Serving: 1roll | Calories: 260kcal | Carbohydrates: 33g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 195mg | Potassium: 74mg | Fiber: 1g | Sugar: 5g | Vitamin A: 378IU | Calcium: 29mg | Iron: 2mg
Calories: 260kcal
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