Soft and tangy, these sourdough dinner rolls are made with freshly milled flour for a rich, wholesome flavor. Top with butter for dinner or fresh jam for breakfast for a delicious, from-scratch side dish.
Soft and tangy, these sourdough dinner rolls are made with freshly milled flour for a rich, wholesome flavor. Top with butter for dinner or fresh jam for breakfast for a delicious, from-scratch side dish.
The Perfect BBQ Compliment
Summer has finally hit here at the homestead, and we’ve started all things BBQ!
I love making homemade burger patties with whatever ground meat we have on hand. Sourdough hamburger or hot dog buns are also a family favorite.
But sometimes I have premade patties already done in the freezer, and we just picked up some fresh ears of corn from our local Farmstand (oh, the beauty of summertime!).
In this case, I would opt for these freshly milled sourdough dinner rolls to go with the hamburgers. Especially if we’re having family over to eat with us.
Everyone loves homemade dinner rolls, and it’s an easy and healthy side dish to whip up the day of. Plus, we usually have leftovers from for the next morning’s breakfast.
Serve these up with farm fresh butter (or homemade butter, if you have it!) with dinner, or homemade jam for breakfast. I think these are so good that they are one I like to keep on the regular rotation as a snack any time of day!
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Health Benefits of Homemade Sourdough Rolls with Freshly Milled Flour
This year I have a goal to convert many of my sourdough recipes over to freshly milled flour! I love the taste, but most of all I love how they are so much more nutrient-dense. Here are just a few of the reasons we love freshly milled sourdough dinner rolls.
Higher Nutrient Retention: Freshly milled flour preserves more vitamins, minerals, and antioxidants compared to pre-packaged flour. This means you’ll be more full from eating them and you’ll feel like you’ve had a complete meal, which I really appreciate!
Improved Digestibility: The natural fermentation process in sourdough breaks down gluten and phytic acid, making nutrients more bioavailable.
Gut-Friendly Probiotics: Long fermentation can promote beneficial bacteria, supporting gut health.
No Preservatives or Additives: Homemade rolls are free from synthetic ingredients commonly found in store-bought bread, like preservatives, seed oils, and artificial ingredients.
Rich in Whole Grains: Using the entire grain (bran, germ, and endosperm) boosts fiber intake, supporting digestion and heart health.
I have the Nutrimill grain mill, and really love it! We get our wheat berries from Azure standard.
Read more about the health benefits of whole grains here.
New to Sourdough?
You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more.
Put all your sourdough recipes in one spot!
Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking.
More Summer Recipes from the Homestead
Freshly Milled Sourdough Pizza
Summer Kohlrabi Slaw with Roasted Potatoes
Homemade Tomato Sauce with Fresh Tomatoes
Sample Baker’s Timeline
Day 1 (morning): feed the sourdough starter (1 cup four + 3/4 cup filtered water)
(afternoon): make the dough
(evening): stretch and folds
(night): long ferment in the fridge
Day 2 (morning): pull dough out of the fridge, shape into dinner rolls balls
(late morning or afternoon): bake the dinner rolls
Note: if you are brand new to sourdough bread making, I highly encourage you to print this recipe out! Save it on your countertop and follow it until you have it memorized. That’s what I did with my first couple of loaves. Now, once you memorize it, this will become second nature and very easy. So, do not let this process intimidate you. If I can do it, you can do it!
This post contains affiliate links, which means I may make a small commission off items you buy at no extra cost to you. As an Amazon associate, I earn on qualifying purchases. See my full disclosure here.
Tools Needed
Stand up mixer with dough hook attachment
Plastic wrap
Dough cutter or sharp knife (use code DUVALLHOMESTEAD for 20% off!)
Food brush
Freshly Milled Sourdough Rolls Ingredients
1/2 cup sourdough starter
3 tbsp butter, softened
1 cup milk
1 1/2 tsp salt
1/4 cup honey + 1/4 cup sugar (optional, but adds nice sweetness!)
3 cups hard red or white wheat berries (about 3 3/4 cup flour total)
1 egg, whisked (for egg wash on top)
For greasing the pan: olive oil, butter, or parchment paper
How to Make Dinner Rolls with Freshly Milled Whole Grain
1. In a stand up mixer with a dough hook, add all ingredients (except the egg and olive oil). Turn on medium speed and let combine 5-10 minutes or until a consistent smooth dough forms. Cover the bowl with a tea towel and let sit on the countertop. Alternatively, you could combine all the ingredients with your hands.
2. Perform 3 stretch and folds, about 1-2 hours apart each. Gently lift up one side of the dough, stretching it upwards, and then back down over the center of the dough. Rotate the bowl 90 degrees and repeat, until all 4 sides have been stretched and folded. Cover the bowl with a tea towel in between stretch and folds.
3. Cover the bowl with plastic and let sit in the fridge overnight. (Note: if you need to bake these in one day, you can simply start step 1 in the early morning, do stretch and folds throughout the late morning and early afternoon, and continue to step 5 (shaping the dinner rolls) about 2-3 hours before you want to bake them.)
4. The next day, bring the sourdough dinner roll dough out of the fridge and let it sit out for about 30 minutes to bring it to room temperature.
5. Grease a 9×12 baking dish with oil or line with parchment paper.
6. Place the dough on a floured clean countertop and use a bench scraper or sharp knife to cut it into 12 pieces.
7. Roll each piece into a ball and pinch the bottom to create tension in each dough ball.
8. Place the dough balls in the baking dish and cover with a tea towel. Let sit in a warm location (like near the stove) for 2-4 hours, or until about doubled in size.
9. When ready to bake, preheat the oven to 365 degrees F.
10. Brush the tops of the rolls with the whisked egg.
11. Bake at 365 for 20-25 minutes or until slightly golden on top. Enjoy!
FAQs:
How do you store freshly milled sourdough rolls?
These freshly milled dinner rolls last in the fridge for 2-3 days. To reheat, place them on a baking tray in the oven at 350 degrees for about 5 minutes.
To store dinner rolls in the freezer, slice them in half first. Store the halves in the freezer and then place them in the toaster to thaw out and toast.
Can I use store-bought flour instead of freshly milled flour?
Yes, you can substitute whole wheat or all-purpose flour, but freshly milled flour gives these rolls a richer flavor and better nutrition.
What’s the best way to serve these rolls?
They’re delicious warm with butter at dinner or with jam and a cup of coffee in the morning.
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More Sourdough Recipes from the Homestead
Same Day Sourdough Bread Recipe
Easy Sourdough Discard Recipes
Freshly Milled Sourdough Bagels
Simple Sourdough Breakfast Recipes
Freshly Milled Sourdough Dinner Rolls
Soft and tangy, these sourdough dinner rolls are made with freshly milled flour for a rich, wholesome flavor. Top with butter for dinner or fresh jam for breakfast for a delicious, from-scratch side dish.
Ingredients
- 1/2 cup sourdough starter
- 3 tbsp butter, softened
- 1 cup milk
- 1 1/2 tsp salt
- 1/4 cup honey + 1/4 cup sugar (optional, but adds nice sweetness!)
- 3 cups hard red or white wheat berries (about 3 3/4 cup flour total)
- 1 egg, whisked (for egg wash on top)
- For greasing the pan: olive oil, butter, or parchment paper
Instructions
- In a stand up mixer with a dough hook, add all ingredients (except the egg and olive oil). Turn on medium speed and let combine 5-10 minutes or until a consistent smooth dough forms. Cover the bowl with a tea towel and let sit on the countertop. Alternatively, you could combine all the ingredients with your hands.
- Perform 3 stretch and folds, about 1-2 hours apart each. Gently lift up one side of the dough, stretching it upwards, and then back down over the center of the dough. Rotate the bowl 90 degrees and repeat, until all 4 sides have been stretched and folded. Cover the bowl with a tea towel in between stretch and folds.
- Cover the bowl with plastic and let sit in the fridge overnight. (Note: if you need to bake these in one day, you can simply start step 1 in the early morning, do stretch and folds throughout the late morning and early afternoon, and continue to step 5 (shaping the dinner rolls) about 2-3 hours before you want to bake them.)
- The next day, bring the sourdough dinner roll dough out of the fridge and let it sit out for about 30 minutes to bring it to room temperature.
- Grease a 9x9 baking dish with oil or line with parchment paper.
- Place the dough on a floured clean countertop and use a bench scraper or sharp knife to cut it into 8 pieces.
- Roll each piece into a ball and pinch the bottom to create tension in each dough ball.
- Place the dough balls in the baking dish and cover with a tea towel. Let sit in a warm location (like near the stove) for 2-4 hours, or until about doubled in size.
- When ready to bake, preheat the oven to 365 degrees F.
- Brush the tops of the rolls with the whisked egg.
- Bake at 365 for 20-25 minutes or until slightly golden on top. Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 190Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 338mgCarbohydrates: 30gFiber: 3gSugar: 11gProtein: 5g
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