Sourdough Mini Challah – Dinner Rolls
Making your sourdough mini challah single-braid dinner rolls is a delicious and impressive way to turn a humble dinner side dish into an eye-catching entrée. With a unique flavor, thanks to the sourdough in the recipe and the single braid shape, which adds a rustic but impressive touch, a little bit of practice is all you need to make these homemade dinner rolls.
For those of us who’ve attempted to make homemade bread, the choice between sourdough and active yeast can be daunting. But for experienced bakers, there is no real competition—sourdough bread is far superior. Many of today’s artisan bakers agree, with 80% of American bakeries using sourdough starters in their bread.
Why is this sourdough recipe the best for dinner rolls
- First and foremost, it’s all about the dough. This recipe presents a tried-and-true method for creating a light and airy dough while maintaining that characteristic chewiness we all love in a dinner roll.
- By incorporating sourdough starter into the mix, the dough benefits from a longer fermentation, resulting in richer flavors and a more complex taste profile. The sourdough also adds a distinct tang that perfectly balances the sweetness of the challah bread, creating a delightful harmony of flavors in every bite.
- Another reason is the attention to detail in achieving the perfect texture. These dinner rolls strike the ideal balance between pillowy softness and a slightly crisp exterior. The secret lies in the careful handling of the dough and the precise baking time and temperature. By following the instructions closely, you’ll be rewarded with rolls that boast a tender crumb, pull apart effortlessly, and have just the right amount of crustiness on the outside.
- Furthermore, the combination of ingredients in this recipe is truly a winning formula. Every component has been carefully chosen to contribute to the overall excellence of these sourdough mini challah dinner rolls. From the high-quality flour that provides structure and gluten development to the eggs’ richness and the honey’s subtle sweetness, each ingredient plays a crucial role in creating a roll that is incredibly flavorful and satisfying.
Ingredients and substitutes
- First and foremost, sourdough starter adds a tangy and complex flavor profile that sets these rolls apart from traditional dinner rolls. The sourdough starter also helps improve the rolls’ overall texture and crust, resulting in a tender and slightly chewy interior.
- Another crucial ingredient in this recipe is the high-quality bread and all-purpose flour. Bread flour has a higher protein content than all-purpose flour, which helps to develop the gluten structure in the dough. This contributes to a light and airy texture, ensuring the dinner rolls are not too dense or heavy.
- We also use a few other ingredients to enrich the dough. Eggs can help give the bread a more tender crumb and a glossy surface. Butter adds flavor and helps create a soft crumb, while milk makes the dough easier to shape and increases the overall shelf life. Allowing the ingredients to come to room temperature can also improve the bread’s texture. Ultimately, the goal is to create an inviting, flavorful sourdough loaf.
- Regarding the substitutes, while using a sourdough starter is recommended, you can try using active dry yeast as a substitute if you don’t have one on hand. However, keep in mind that the flavor and texture may vary slightly.
- To make these rolls vegan-friendly, you can replace the sweetener with maple syrup or agave nectar. The flavor may differ slightly, but it will still add a touch of sweetness to the rolls.
- For those with gluten sensitivities or allergies, you can experiment with gluten-free bread flour blends as a substitute. However, be aware that the rolls’ texture and rise may differ. So, it’s worth experimenting with other gluten-free flours or combinations to achieve the desired result.
Step-by-step: Sourdough mini challah dinner rolls
- Combine – Combine the active sourdough starter, eggs, sugar, bread flour, all-purpose flour, and salt in the bowl of a stand mixer. Cover the bowl with a kitchen cloth and leave to autolyze for 30 minutes.
Pro tip – This rest period is called an autolyse, which helps with gluten development and water absorption.
- Knead – Then, knead for 4 minutes on medium speed. Add the butter and knead for about 7-10 minutes or until you have a smooth, elastic dough.
- Bulk ferment – Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a damp kitchen cloth, and let it rise for 3 to 4 hours or until doubled in size.
- Divide – Punch the dough down and transfer the dough onto a lightly floured surface. Divide it into 12 equal pieces, each weighing approximately 100 grams.
- Ropes – Shape each into a ball. If necessary, let it rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface. Then, roll like jelly into a rope about 16 to 18 inches long, as shown in the video.
Pro tip – You can stretch the dough into a rope, but this method will give a better texture without air pockets. - Single braid challah – Braid the challah using a single rope. Start by shaping into a number six. Loop the top in a knot, twist the bottom, then anchor the top into the bottom. As shown in the progress pictures and video.
Pro tip – Dust the rope with flour to prevent it from sticking. It makes it easier to braid.
- Proof – Place each shaped roll onto a parchment-lined baking sheet, giving them enough space to expand. Cover the rolls with a damp cloth or lightly oiled plastic wrap and let them rise for another 2-3 hours or until puffy but not necessarily doubled.
- Oven – About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4
- Bake – Brush the bread with egg wash. Sprinkle with sesame seeds. Then, bake each loaf on the center rack of the oven for 15 to 20 minutes.
- Cool – Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.
Pro tip – Do not leave the rolls on the tray for too long, as the steam can make the bottom of the bread soggy. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.
Troubleshooting
- One common challenge you may encounter is sticky or dry dough. If your dough feels overly sticky, resist the urge to add more flour immediately. Instead, lightly dust your hands and work surface with flour and continue kneading until the dough becomes more manageable. On the other hand, if your dough feels too dry, consider adding a small amount of water, one tablespoon at a time, until it reaches the desired consistency.
- Another issue you may face is the dough not rising properly. This can be caused by factors such as your starter not being active, the room being too cold, or the dough being overworked. Feed your starter regularly and ensure it’s bubbly and active before using.
- If, despite your best efforts, you end up with too dense rolls, there are a few things you can try. First, ensure you’re using the right flour and measuring it accurately. Too much flour can result in a dense texture. Additionally, ensure your dough has ample time to rise and proof. Lastly, avoid over-kneading the dough, as this can lead to a tighter crumb structure.
- Lastly, if you find that your rolls are browning too quickly in the oven, there are a couple of tricks you can employ. First, tent the rolls loosely with aluminum foil after they have achieved a golden-brown color to prevent further browning. Alternatively, slightly lower the oven temperature and adjust the baking time to allow the rolls to bake more evenly.
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Frequently asked questions
Can I use store-bought yeast instead of sourdough starter?
While sourdough starter is preferred for its unique flavor and texture, you can use store-bought yeast as a substitute. Remember that the distinct tanginess of sourdough might be missing, but you’ll still get fluffy and delicious dinner rolls.
How long does it take to make sourdough mini challah dinner rolls?
The process of making sourdough mini challah dinner rolls is a bit longer than using regular yeast. From the initial feeding of your sourdough starter to the final baking, it can take anywhere from 8 to 12 hours. This may vary depending on factors such as room temperature and the vigor of your starter.
Can I freeze the dough or baked rolls?
Yes, both the dough and baked rolls can be frozen. If you want to freeze the dough, shape it into rolls and place them on a baking sheet. Once they are slightly frozen, transfer them to a freezer bag or an airtight container. When you’re ready to bake, thaw and let the dough rise before proceeding with the recipe. Baked rolls can also be frozen in airtight containers and reheated in the oven when needed.
How do I know when the dough is ready to be baked?
The dough should be proofed until it has visibly risen and is puffy. To check if the dough is ready, gently press a finger into the dough. If the indentation slowly springs back, it’s time to bake. Be cautious not to overproof, as it can lead to denser rolls.
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can add a nutty flavor and rustic texture to your sourdough mini challah dinner rolls. However, remember that the absorption rate of whole wheat flour may differ, so you may need to adjust the amount of liquid accordingly.
Sourdough Mini Challah Dinner Rolls
Making your sourdough mini challah single-braid dinner rolls is a delicious and impressive way to turn a humble dinner side dish into an eye-catching entrée. With a unique flavor, thanks to the sourdough in the recipe and the single braid shape, which adds a rustic but impressive touch, a little bit of practice is all you need to make these homemade dinner rolls.
Ingredients
- 150 g (0.6 cups) Active sourdough starter (100% hydration)
- 500 g (4 cups) Bread flour
- 100 g (0.8 cups) All-purpose flour
- 265 ml (1 cups) Milk or water room temperature
- 60 g (2 oz) Honey or sugar
- 60 g (2 oz) Butter or vegetable oil room temperature
- 100 g Eggs 2 large eggs
- 10 g (0.35 oz) Salt
Plus
- 1 Egg for egg wash
- 2 tbsp Sesame or poppy seeds for topping
Method
- Combine – In a stand mixer bowl, combine the active sourdough starter, eggs, sugar, bread, all-purpose flour, and salt. Cover the bowl with a kitchen cloth and leave to autolyze for 30 minutes.150 g Active sourdough starter , 500 g Bread flour, 100 g All-purpose flour, 265 ml Milk or water, 60 g Honey or sugar, 100 g Eggs, 10 g Salt
- Knead – Then, knead for 4 minutes on medium speed. Add the butter and knead for about 7-10 minutes or until you have a smooth, elastic dough.60 g Butter or vegetable oil
- Bulk ferment – Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a damp kitchen cloth, and let it rise for 3 to 4 hours or until doubled in size.
- Divide – Punch the dough down and transfer the dough onto a lightly floured surface. Divide it into 12 equal pieces, each weighing approximately 100 grams.
- Ropes – Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface. Then, roll like a jelly roll into a rope about 16 to 18 inches long, as shown in the video.
- Single braid challah – Braid the challah using a single rope. Start by shaping into a number six. Loop the top in a knot, twist the bottom, then anchor the top into the bottom. As shown in the progress pictures and video.
- Proof – Place each shaped roll onto a parchment-lined baking sheet, giving them enough space to expand. Cover the rolls with a damp cloth or lightly oiled plastic wrap and let them rise for another 2-3 hours or until puffy but not necessarily doubled.
- Oven – About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4
- Bake – Brush the bread with egg wash. Sprinkle with sesame seeds. Then, bake each loaf on the center rack of the oven for 15 to 20 minutes.1 Egg, 2 tbsp Sesame or poppy seeds
- Cool – Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.
Notes
When it comes to baking sourdough mini challah dinner rolls, achieving the perfect texture is key. While the recipe itself provides a solid foundation, there are a few tips and tricks you can employ to take your rolls to the next level of baking perfection.
- One crucial factor to consider is the dough consistency. It should be soft and slightly sticky but not overly wet. If the dough feels too dry, add a splash of water to achieve the desired consistency. On the other hand, if it feels too sticky, sprinkle some flour and knead it in until the dough becomes more manageable. Finding the right balance will ensure a tender and light texture in your rolls.
- Next, pay attention to the rising time. While allowing the dough to rise and double in size is important, be mindful not to let it over-proof. Over-proofing can result in dense and heavy rolls instead of the fluffy and airy texture you desire. Keep a close eye on the dough during the rising process and follow the suggested time closely to achieve the perfect balance.
- Brush the rolls with an egg wash before baking to create a beautifully browned exterior. This simple step will give them a glossy finish and enhance their visual appeal, making them even more enticing to eat. Dusting the rolls with a sprinkle of coarse salt or sesame seeds can add flavor and texture.
Nutrition
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I am on day 3 on feeding the sourdough starter that is required for this recipe, however I’m somewhat worried that I might not have enough of the sourdough starter required to make the mini dinner rolls; (150 g), since each day I am removing half of the volume weight and replacing it with only 30 g of water and 30 g of flour. Has this been a problem for anyone who has made this recipe? Or do I need to double the starter recipe. Thank you
Barbara. You first need to make the sourdough starter. It takes time for natural yeast to develop. Adding additional ingredients now is not going to get you there faster.
Once you have an active starter, you can feed it twice a day to help give it the strength and more quantity.
Read more about it here – sourdough starter
These were so light and fluffy. The perfect dinner rolls.
Seriously love these so much!!!
As a lifelong sourdough baker, I’m always on the lookout for new recipes. Not only are these rolls delicious, but the shape is so much fun, too. Thank you!
These rolls were soft, fluffy, and had a subtle tang from the sourdough. They were perfect for serving with dinner and made the meal feel extra special. Highly recommend!
I love this Sourdough Mini Challah Dinner Rolls recipe, I definitely will make them for this holiday. They look so delicious and fluffy. Thanks for sharing 🙂