Want to make your own sourdough starter from scratch? Download my free sourdough starter guide that will walk you through every step of the process: grantbakes.com/sourdoughstarterguide
I have a little tip - I think you would call it a hack. To save melting and brushing the butter and wasting most of it in the washing up, I used a block straight from the fridge and rubbed it over the rolls. As they are hot from the fridge, it just melted on to the rolls. No washing up. Result!
Having my mom and sister over for a family meal and I started these rolls yesterday. They are now in the second rise and I’ll be baking them in about 7 hours. I know from their texture they will be great and I can’t wait ! Excellent recipe and detail. Thank you!
Your way of making bread and rolls has been the most common-sense way I have found after trying several people's methods from the internet over a period of many months . I have been able to teach myself how to make a starter and create sourdough bread that we love from your methods. Thanks so much!
I recently finally got a sourdough starter working and haven't even made a big sourdough loaf yet. But Thanksgiving was coming and I decided to try to dinner rolls. I tried two different recipes online but without videos, I really wasn't sure I was doing things right, being new to baking from scratch. So I went looking for a video and found yours. Now I'm a subscriber, and a fan, and the dinner rolls were FANTASTIC! The options on how to fit it in to the holiday schedule was a bonus ans just what I needed! Thanks so much for what you do!
It would be PERFECT for hamburger and hotdog buns. Just weigh them out to 120g or so to make them hamburger bun sized. What is a hamburger bun if not just a giant dinner roll??
This is the second time I'm making these. I gotta write down the conversions hahaha. This time I think my unbaked rolls look way too big as there is no room between them in the proving pan.... hope they prove and bake well
The rolls look great…. Have you tried kneading by hand vs your kitchen aid mixer? Any difference? When I have made yeasted rolls I just pinch off a quarter size piece of dough, dip in melted butter, put three “balls” in cup cake tin and voila clover leaf rolls… so pretty for holiday dinner!
Hi Grant, im new to sourdough baking and want to give your recipe a try. Do you know od this would work with whole wheat einkorn flour? Would it need any special treatment like sifting?
Hey! These are such a hit w my fam!!!! But I’m curious if I can freeze them after I form the balls and then let them do the last rise when I defrost them??
I’ve made these twice and I can’t get them to raise enough. I live at high elevation, 6500’. Do you think I need to make an adjustment to the recipe? Any suggestions?
Hi Grant - could you please make gluten free dinner rolls. We would very much appreciate your recipe. Thank you in advance and we'll be watching and waiting for you but no rush.
@GrantBakes Tried this recipe. Prepared the dough yesterday afternoon at about 15:00 and left out till morning then I cut and shaped the rolls around 08:00 this morning. Covered with plastic in my ceramic white oven dish / plate. And left it for 8 hours. It did rise but not as much as I thought it would. I brushed it with 1 egg and popped it in the ofteb for 25 minutes at 190°C but it came out very "dense" inside and not fluffy and tearing as fluffy as the photo here. I used just bread flour can that be the problem? Or when you start mixing the starter to the milk... should the milk be luke? Mine came from the fridge and was cold?
I recommend using the hydration provided in the recipe for this one. You can do stretch and folds if you want to, but the dough is a little on the drier side so kneading is easier than stretch and folds.
Great video! Do you have any recommendations on a method where I can proof my bread? I live in an older drafty house and I don’t want to wait until summer to try and make these. It has been a harsh winter here in WV
I microwave a mug of water until it boils. Then I leave that mug of hot water in the corner of the microwave and I move my bowl of dough into the microwave during the first rise. The small area of the microwave mixed with the steam from the mug makes it like a little proofing box. That's something you could try!
Hi, @artsymom0! I always have the best results by proofing in the oven with the light on. I also put hot water in the oven to create warm steam, just like Grant creates with the microwave. Good luck with either method. Let me know what you did and how it worked for you.
I made these today from a fresh sourdough starter I made the day before. I followed your video exactly and my rolls looked amazing but tasted vinegary. I proofed them overnight. I read over proofing causes them to be vinegary, is this normal. I'm guessing I need to reduce my proofing time? Thanks hopeless baker.
Hi Grant. I got my timing badly wrong. My rolls are in the tin and haven't risen enough and it is 10pm. Could be another few hours and I don't really want to wait another couple of hours and then bake them. Would it be OK to put them in the fridge and bake in the morning. It seems from your suggested timings that the dough can go in the fridge at almost any time, but nowhere does it suggest that it would be possible when the rolls are shaped.Sorry if my timings in England don't match yours, if you are safely tucked up in bed!
Yes, oil them and cover them up in the fridge overnight. Then you can let them continue proofing in the morning. Should work fine. Glad to hear of someone making this recipe across the pond! Hope they turn out well for you.
@@mollycule2792 They looked amazing. They were a little heavy, but I had them with soup, so they worked well. I think I'll cook them a little longer next time or perhaps a higher temperature. I will definitely try them again and this time, try to sort out my timing. If it were possible to post a photo, I could show you.
I have a big family and need to make a few more rolls. I see in your Hawaiian Roll recipe you use a 9x13 pan that makes 16 rolls. Do you have a recipe for these rolls for a 9x13 pan? Thanks!!
Hey! Thanks for your interest in making my recipe! Instead of freezing the uncooked dough, I would suggest fully baking the rolls, letting them cool, then wrapping them tightly in aluminum foil, placing in a plastic bag, and freezing the rolls. Then you can defrost the rolls overnight the night before Thanksgiving and reheat the rolls in the aluminum foil in the oven when you're ready to eat. After reheating you can then brush them with butter and sprinkle with salt when they're hot out of the oven. I prefer this method just because I don't have a lot of experience or success with freezing uncooked dough, especially sourdough. You can find further advice on this topic at The Kitchen's website. Option #3 on this article is very relevant. www.thekitchn.com/how-to-freeze-dinner-rolls-cooking-lessons-from-the-kitchn-197254 Have a great Thanksgiving! Hope you like the rolls.
I baked lots of sourdough bread, but never tried those nice fluffy sourdough buns. Will do them differently soon. Thank you as always by the way, your cat is just like mine.
@@GrantBakes let me know how it turns out! Soon ill be trying a version of sourdough burger buns with tangzhong and added starch, i might save you the effort and tell you how it turned out 😜
Thanks! I have not tried these with whole wheat flour. I’d try try it with half whole wheat and half bread flour and see how they turn out. They’ll probably be a lot more sense but hopefully still light enough to feel like good rolls 🙂
During the bulk fermentation and the proof, make sure that the rolls rise for a long enough time. Wait until you see them double in size. They may need a little extra time to rise if it is colder in your kitchen. The secret to these rolls being fluffy is letting them rise for a long time until they are very puffy and full of air. :) Hope this helps!
@@lilianakusuma4674 Yeah, patience is the name of the game with sourdough. It moves slowly but the flavor is so worth it! Thanks for the comment and for trying out my recipe!
I agree that it would be nice to have both, but since I weigh most of my recipes with a scale I haven’t found a 100% accurate way to convert those units to cups and tablespoons. There’s too much variation sometimes. But I may try to do both in the future if there’s more interest. Thanks, Kathy!
