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Sourdough dinner rolls in a baking tray.

Soft Sourdough Dinner Rolls With Olive Oil

AndreeaB
These soft and fluffy sourdough dinner rolls are made with olive oil. No dairy or eggs. Perfect served as a side dish, as burger buns, sliders, and much more. They have a delicious sweet and tangy flavor and are incredibly tender.
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Prep Time 30 minutes
Cook Time 30 minutes
Bulk fermentation 7 hours
Total Time 8 hours
Course Bread, Side Dish
Cuisine American
Servings 8 people
Calories 406 kcal

Equipment

  • 1 Baking tray

Ingredients
  

  • 5 1/2 cups bread flour approx. 660g
  • 1/2 cup sourdough starter (equal parts flour and water) approx. 115g
  • 2 cups water approx. 450g
  • 1/4 cup granulated sugar approx. 50g
  • 1/4 cup olive oil (plus a bit extra for brushing on top) approx. 50g
  • 2 tsp salt

Instructions
 

Make the dough:

  • In a large bowl mix the flour, salt, and sugar.
    5 1/2 cups bread flour, 2 tsp salt, 1/4 cup granulated sugar
  • Add the olive oil and sourdough starter.
    1/2 cup sourdough starter (equal parts flour and water), 1/4 cup olive oil (plus a bit extra for brushing on top)
  • Add water and give it a good mix. Make sure to scrape the sides and not leave any dry flour.
    2 cups water
  • Cover with a kitchen towel and leave it for 10-15 minutes.
  • Dump the dough on a clean working surface and start kneading. You might find it useful to use a bench scraper.
  • You will find the dough rather sticky at this point but keep kneading.
  • Knead for about 10 minutes or until the dough is smooth and elastic. You can also use a mixer with the dough hook attachment.
  • Shape the dough into a bowl and place it into a slightly oiled bowl.

Bulk ferment the dough:

  • Cover it with a damp towel and let it bulk ferment in a warm spot in your kitchen.
  • The dough is done bulk fermenting when it has a slight domed shape on the surface, has doubled in size, it is jiggly and light, and has lots of large bubbles on the surface.

Shape the rolls:

  • Flour your kitchen counter and dump the dough onto it.
  • Stretch the dough gently into a rectangular shape and lift the sides to fold it inward (as if you would shape a loaf).
  • Flip the dough making sure all side are well floured.
  • With your bench scraper or a sharp knife, divide the dough into 8 equal parts. Mine were approximately 150g each.
  • Shape each piece into a ball on the floured surface. I like to gently flatten the piece of dough (like you would do with pizza, but with a lighter hand) and then lift each side and stick it together. Then I turn it upside down and shape into a ball between my hands and gently dragging it on the surface of the table.
  • Once shaped place the rolls on your baking tray lined with parchment paper. I actually used a round cast iron skillet. I arranged them in a concentric way.
  • Gently press on the rolls and cover them with a dry kitchen towel.
  • Let them rest for 30-40 minutes.

Bake dinner rolls:

  • Preheat the oven to 356°F (180°C).
  • Bake the rolls for 30 minutes or until golden brown.
  • Brush the sourdough rolls with olive oil (butter, if you prefer) while they are still warm.
  • Let them cool down for a few minutes before serving.
  • Serve and enjoy!

Nutrition

Serving: 166gCalories: 406kcalCarbohydrates: 75gProtein: 9gFat: 7g
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