The Heart of the Roll
Let’s talk about the starter. It’s a living thing. I feed mine every week. It sits on my counter like a quiet pet.
You mix it with honey and water. This wakes it up. The honey makes the yeast happy. It gives our rolls a sweet, warm taste. That’s why this matters. Good food starts with happy ingredients.
A Good Night’s Rest
After mixing, the dough needs a long nap. I cover the bowl with my favorite tea towel. I let it sit overnight. The dough grows slowly. It fills the kitchen with a sour, wheaty smell.
This slow rise is the secret. It builds flavor you can’t rush. My grandson calls it “bread sleeping.” I still laugh at that. Do you prefer making things fast, or do you enjoy slow projects like this?
Shaping with Care
The next day, you shape the rolls. Divide the dough into eight pieces. Roll each into a tight ball. Use the counter to create a smooth top.
This tension is important. It helps them rise up, not out. Place them in a dish so they touch. They will bake together, soft on the sides. Fun fact: Bakers call this a “pull-apart” style. Perfect for sharing at the table.
The Golden Finish
Now, the egg wash. Just whisk an egg with water. Brush it gently over each roll. This gives them a shiny, golden coat.
Into the hot oven they go. Doesn’t that smell amazing? That smell is pure comfort. Bake until they are a beautiful brown. Let them cool just a bit before tearing one open. What’s your favorite smell from the oven?
Why This All Works
Whole wheat flour makes these rolls hearty. They fill you up in a good way. The sourdough starter makes them easier to digest, too. That’s another reason this matters. Food should make you feel good inside and out.
These rolls are not just food. They are a lesson in patience. You wait for the starter. You wait for the rise. The reward is worth it. Will you try making these for your next family dinner? I’d love to hear how it goes.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Sourdough starter | 1/2 cup | Active and bubbly |
| Honey | 1/4 cup | |
| Warm water | 3/4 cup | |
| Butter | 1/4 cup | Melted |
| Sea salt | 1/2 teaspoon | |
| Whole wheat flour | 2 1/2 cups | Fresh milled hard white wheat recommended |
| Egg (for wash) | 1 | |
| Water (for wash) | 1 tablespoon |
My Cozy Kitchen Sourdough Rolls
Hello, my dear. Come sit. Let’s make my favorite dinner rolls. They use a sourdough starter. That’s my little kitchen pet. It makes bread taste wonderful and cozy. I call mine “Bubbles.” It lives in my fridge. I feed it flour and water. Doesn’t that smell amazing? It’s like a warm, yeasty hug. These rolls are soft inside. They have a nice, chewy crust. Perfect for sopping up soup or gravy. I still laugh at the first time I made them. My grandson ate three before dinner even started!
Here is how we make them. It’s a slow, gentle process. Good bread takes its time, just like a good story.
Step 1: First, gather your ingredients. Put everything except the egg into your mixer bowl. Use the dough hook. Mix it on medium for five minutes. The dough will get smooth and stretchy. You can test it with the “windowpane” trick. Stretch a small piece. Can you see light through it? That means it’s ready. (My hard-learned tip: If your dough feels too sticky, add one tablespoon of flour. But only one! Too much flour makes tough rolls.) Step 2: Now, let the dough rest. Grease a big bowl and put the dough in. Cover it with a clean tea towel. I use my grandma’s red-checked one. Let it sit on the counter overnight. It will grow slowly as you sleep. In the morning, it will be puffy and happy. This long wait gives the rolls their special flavor. Step 3: The next day, shape your rolls. Punch the dough down gently. Divide it into eight equal pieces. A kitchen scale helps here. Shape each piece into a tight ball. Roll it on the counter under your cupped hand. This creates a nice, smooth top. Place them in a greased baking dish. Leave some space between them. They need room to grow into friends! Step 4: Time for the second rise. Cover the rolls again. Let them sit for one to two hours. They will get nice and plump. How fast they rise depends on your kitchen’s warmth. What’s the secret to a good rise? Share below! While you wait, make the egg wash. Whisk one egg with a spoon of water. This will make them shiny and golden. Step 5: Finally, we bake! Heat your oven to 375°F. Brush the tops of the rolls with your egg wash. Be gentle. Bake for 25 to 30 minutes. You’ll know they’re done when they are a beautiful golden brown. Let them cool just a bit on a rack. I know it’s hard to wait. But it’s worth it. The smell is pure happiness.Cook Time: 30 minutes
Total Time: 18-24 hours (mostly hands-off)
Yield: 8 dinner rolls
Category: Bread, Side Dish
Let’s Get Creative With Your Rolls!
Once you master the basic roll, try a fun twist. It’s like dressing them up for a party. Here are three of my favorites.
Herb & Garlic Butter: Mix minced garlic and fresh herbs into softened butter. Brush this on the warm rolls right after baking.
Everything Bagel Style: After the egg wash, sprinkle the tops with “everything bagel” seasoning. So crunchy and savory!
Sweet Cinnamon Swirl: Roll the dough out flat. Brush with butter, cinnamon, and sugar. Roll it up, slice, and bake. A sweet breakfast treat.
Which one would you try first? Comment below!
Serving Your Golden Rolls
These rolls make any meal feel special. I love them with a big bowl of potato leek soup. They are perfect for making little sandwiches with leftover roast chicken. Or just slather them with good butter and honey. That’s my favorite afternoon snack.
For drinks, I have two ideas. A cold glass of apple cider is lovely. For the grown-ups, a pale ale pairs beautifully. The malty taste loves the honey in the rolls. Which would you choose tonight?
Keeping Your Rolls Fresh and Warm
These rolls are best the day you bake them. But they freeze beautifully. Let them cool completely first. Then wrap each roll tightly in plastic wrap. Pop them all into a freezer bag. They will keep for three months. I once sent a bag to my grandson at college. He said they tasted like home.
To reheat, thaw at room temperature. Warm them in a 350-degree oven for ten minutes. This brings back their soft inside and crispy crust. You can also make the dough ahead. Shape the balls and place them on the pan. Cover and let them rise in the fridge overnight. Bake them fresh in the morning.
Batch cooking like this saves time. It also fills your kitchen with wonderful smells. A warm roll makes any meal feel special. Have you ever tried storing it this way? Share below!
Common Troubles and Simple Fixes
My first rolls were as hard as rocks. The dough did not rise enough. Your kitchen might be too cold. Find a warm spot, like near the oven. This helps the yeast work its magic. Proper rising matters for a soft, fluffy texture.
Is your dough too sticky? Whole wheat flour needs more water sometimes. Add one tablespoon of water at a time. I remember adding too much flour once. My rolls were dense. The right stickiness creates a better crumb. It makes your rolls light and chewy.
Are your rolls pale? The egg wash gives them a golden shine. Make sure your oven is fully hot first. A good bake gives you flavor and color. It turns simple ingredients into something wonderful. Which of these problems have you run into before?
Your Sourdough Roll Questions, Answered
Q: Can I make these gluten-free? A: I have not tried it. Gluten-free flours act very differently. A blend made for bread might work.
Q: Can I make them ahead? A: Yes! Follow the “overnight rise” step. Shape them the next morning. This is perfect for a Sunday dinner.
Q: What if I don’t have honey? A: Maple syrup works just fine. So does white sugar. The sweetener just feeds the starter a little.
Q: Can I double the recipe? A: You absolutely can. Just use a very large bowl. Your mixer will be quite full!
Q: Any optional tips? A: Brush them with melted butter after baking. This is my fun fact: it keeps the crust soft. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these rolls. Sharing bread is one of life’s great joys. It connects us to people and past meals. I would love to see your baking results.
Please share a photo of your golden-brown rolls. Show me your family enjoying them at the table. Have you tried this recipe? Tag us on Pinterest! I look at every single picture. Thank you for baking with me today.
Happy cooking!
—Grace Ellington.
Whole Wheat Sourdough Dinner Rolls Recipe
Description
Soft, fluffy, and tangy Whole Wheat Sourdough Dinner Rolls, perfect for any meal.
Ingredients
Egg wash:
Instructions
- Add all the ingredients (except the egg for the egg wash) to the bowl of a stand mixer with a dough hook attachment and begin mixing on medium speed for 5 minutes. The dough should become very elastic and smooth. Check gluten development with the windowpane test.
- Place the dough in a large, greased bowl and cover with a tea towel or plastic wrap. Let the dough rise overnight (8-24 hours) at room temperature until nearly doubled.
- The next day, divide the dough into eight equal pieces (a scale is helpful). Shape into balls creating tension on against a countertop. Place rolls on a lightly oiled or parchment paper-lined baking dish.
- Cover the rolls and rise at room temperature until doubled, approximately one to two hours, depending on the temperature of your kitchen.
- Prepare an egg wash by whisking one egg with one tablespoon of water. Brush the tops of the rolls.
- Preheat oven to 375 degrees Fahrenheit. Bake the rolls for about 25-30 minutes or until they start turning golden brown. Allow to cool a bit before serving.
Notes
- For best results, ensure your sourdough starter is active and bubbly before beginning. The long, slow rise develops the characteristic sourdough flavor.