An easy, overnight, sweet honey sourdough dinner rolls bread recipe. Long fermented, no yeast, these homemade, large soft rolls are the best.
This overnight bread recipe is made with 5 simple healthy, real food ingredients. Right before I got to bed, I mix all the ingredients together in a stand mixer and using a dough hook, the mixer kneads for 10 minutes. The bread proofs overnight and the next morning, I begin the process of making rolls.
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Overnight Sourdough Dinner Rolls
These sourdough dinner rolls are simple to make. They are large rolls that are very soft and fluffy, making them perfect for a slice of butter and a drizzle of honey.
When it comes to baking bread, I choose breads that are simple and that don’t require a lot of hands on time. I often refer back to my recipes like homemade buttermilk biscuits or our homemade yeast rolls.
Lately, however, I have been using a lot of overnight, long-fermented sourdough in my recipes. Sourdough breads are more nutritious than regular breads. The lactic acid bacteria found in sourdough bread helps degrade phytates, which increases mineral absorption. This is one of the ways in which sourdough bread is more nutritious than conventional bread. (Source)
Tips for Making Sweet Honey Sourdough Dinner Rolls
- Some sourdough starters are more sour or tangy than others. My sourdough is not real tangy, therefore we don’t taste a lot of tang in these rolls. If you find these rolls are too tangy, use less sourdough starter. If you use less sourdough starter, use less flour.
- Lay out the butter so that it is at room temperature.
- Heat the milk at a very low temperature, until it reaches around 105 degrees. Then, add the butter and allow it to melt into the warm milk.
- Start with the lowest recommended amount of flour. Then, gradually add 1/2 cup at time until the dough pulls away from the side of the bowl. Every time I make bread, the amount of four that I use will vary.
- Use an active, bubbly sourdough starter for this recipe.
- Using a kitchen scale to measure the dough ensures that all the rolls are the same size, therefore, allowing them to bake evenly.
- The time that it takes the rolls to double in size will depend on the climate, activity of the starter and so many other factors, so be sure that they have doubled in size before baking.
Tools You May Need
These are the essential kitchen tools that I used to make sweet honey sourdough dinner rolls. While not all are necessary, I find that I use these tools on a daily basis in the kitchen. Besides, bread baked in a cast iron skillet just tastes better, at least in my opinion.
How to Make Sweet Honey Sourdough Dinner Rolls
For this recipe, I will detail the process that I went through to make the best homemade sourdough dinner rolls. This recipes requires starting the process the day before you plan to bake or serve the rolls.
Step 1: Feed the Starter
At 7:00 A.M. I fed my sourdough starter and set it on the counter.
Step 2: Add Ingredients
In the evening, mix together, starter, flour, warm milk, butter and honey in a stand mixer with a bread hook. Start with 5 cups of flour, add 1/2 cup of flour at a time until the dough pulls away from the side of the mixer bowl. Once dough pulls away from the bowl, allow the mixer to knead the dough for 10 minutes.
Step 3: Cover and Proof
Transfer dough from mixer bowl to a large mixing bowl. Cover the bowl and leave on the counter overnight in a warm location to proof and rise for 8-12 hours. The next morning, the dough should be double in size.
Step 4: Form Rolls
Punch the dough down, and turn the dough several times in the bowl. Pull off an amount of dough, use a kitchen scale to measure the dough to 3.5 ounces. Form the roll by pulling the dough from the top to the bottom center to create the perfect roll.
Place seam side down in cast iron skillet, leave a small amount of space between each roll to allow space for rising. Cover with a damp tea towel and let rise at room temperature, until doubled in size.
Step 5: Bake
Bake rolls at 375 degrees in preheated oven. Bake for 25-30 or until lightly brown on the top. Remove from oven, and cool in skillet before removing.
Step 6: Serve
Remove rolls from cast iron skillet, serve with soft butter, honey, or enjoy plain.
Sweet Honey Sourdough Dinner Rolls Recipe
This recipe has become well loved in our home. It took multiple tries to get the recipe just right but I finally feel like it’s one that we all love. I hope it is one that your family will enjoy just as much.
If you try this recipe and love it,
would you please come back and give it 5 stars?
Tag me @rockyhedgefarm on Instagram and
share a photo if you make it.
Sweet Honey Sourdough Dinner Rolls
An easy, overnight, sweet honey sourdough dinner rolls bread recipe.
Long fermented, no yeast, these homemade, large soft rolls are the best.
Ingredients
- 2 cups fresh active starter
- 1 1/2 cups milk, warm around 105 degrees
- 1/2 cup butter, room temperature
- 1 cup honey
- 6-7 cups of white organic flour
Instructions
Step 1: Feed the Starter
At 7:00 A.M. I fed my sourdough starter and set it on the counter.
Step 2: Add Ingredients
At 7:00 P.M. mix together, starter, flour, warm milk, butter and honey in a stand mixer with a bread hook. Start with 6 cups of flour, add 1/4 cup of flour at a time until the dough pulls away from the side of the mixer bowl. Once dough pulls away from the bowl, allow the mixer to knead the dough for 10 minutes.
Step 3: Cover and Proof
Transfer dough from mixer bowl to a large mixing bowl. Cover the bowl and leave on the counter overnight in a warm location to proof and rise for 8-12 hours. The next morning, the dough should be double in size.
Step 4: Form Rolls
The next morning, around 8:00 A.M. punch the dough down, and turn the dough several times in the bowl. Pull off an amount of dough, use a kitchen scale to measure the dough to 3.5 ounces. Form the roll by
pulling the dough from the top to the bottom center to create the perfect roll.
Place seam side down in cast iron skillet, leave a small amount of space between each roll to allow space for rising. Cover with a damp tea towel and let rise at room temperature, until doubled in size. The time that it takes the rolls to double in size will depend on the climate, activity of the starter and so many other factors, so be sure that they have doubled in size before baking.
Step 5: Bake
Bake rolls at 375 degrees in preheated oven. Bake for 25-30 or until lightly brown on the top. Remove from oven, and cool in skillet before removing.
Step 6: Serve
Remove rolls from cast iron skillet, serve with soft butter, honey, or enjoy plain.
Notes
- Lay out the butter so that it is at room temperature.
- Heat the milk at a very low temperature, until it reaches around 105 degrees. Then, add the butter and allow it to melt into the warm milk.
- Start with the lowest recommended amount of flour. Then, gradually add 1/4 cup at time until the dough pulls away from the side of the bowl. Every time I make bread, the amount of four that I use will vary.
- Use an active, bubbly sourdough starter for this recipe.
- Using a kitchen scale to measure the dough ensures that all the rolls are the same size, therefore, allowing them to bake evenly.
- The time that it takes the rolls to double in size will depend on the climate, activity of the starter and so many other factors, so be sure that they have doubled in size before baking.
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I will try the recipe this weekend, but you forgot to add the starter in the setp 2.
thank you, looks delicious the breads
Thank you so much for pointing that out. I will fix the issue
Do you make 8 at a time in your skillet? Have you tried glass or metal nonstick pans? Thanks!
Depending on the size of the skillet, it’s 6-8 rolls. I have never used anything but cast iron.