Sourdough Oatmeal Dinner Rolls Recipe
Soft and tender sourdough oatmeal dinner rolls with whole grain oat goodness in every bite, making them the perfect addition to any meal.
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Equipment
- kitchen scale
- 1 large mixing bowl
- 1 medium size pot
- 1 9 x 13 pan
- 1 bench scraper
Ingredients
- 480 g water 2 cups
- 100 g rolled oats 1 cup
- 42 g salted butter 3 tbsp
- 73 g brown sugar ⅓ cup
- 10 g sea salt 2 tsp
- 200 g active sourdough starter 1 cup
- 540 g all-purpose flour 4½ cups
Instructions
Mixing the Dough
- Feed the sourdough starter 6-8 hours before mixing the dough.
- Add 2 cups of cold water, 1 cup oats, and 3 tablespoons of butter to a medium pot on the stove over medium-high heat, reducing the heat to medium-low once the water starts to boil. Cook for 3-5 minutes, stirring often. The oatmeal will soften and puff up as it cooks. Once the oats are cooked and the oatmeal is thick, remove from the heat and stir in the salt and brown sugar.
- Pour the cooked oats into a large mixing bowl and cool until warm. Stirring the oats will incorporate some air and cool the oatmeal mixture faster, roughly taking 10-15 minutes. Stir in the active starter when the oatmeal has cooled to a lukewarm temperature.
- The oatmeal mixture needs to be at the right temperature before adding the sourdough starter. Too hot, and it'll kill all of the yeast in the starter. Too cold, and it delays the dough from rising as quickly as it could.
- Next, stir in the flour. The dough will be thick and shaggy dough at this point. Allow the dough to rest for 15 minutes.
Stretch and Folds
- Grab the edge of the dough and lift it straight up, stretching the dough. Then fold it over onto itself, pressing it into the middle of the dough. Rotate the bowl a quarter of a turn and repeat. Continue until all of the dough has been folded and it starts to feel tight and resistant, generally 10 -15 stretch and folds. The dough will break easily when stretched at this stage. This completes one set of stretch and folds. Allow to rest for 30 minutes and continue with the next set of stretch and folds, with a total of 3 sets. By the last set, the dough will be smooth and elastic.
Bulk Fermentation
- Cover the large bowl with plastic wrap or a large plate and let the dough ferment at room temperature until the dough doubles in size. I like to do this step overnight. Temperature will play a role in how long it takes for the dough to double, taking longer if the kitchen is cooler.
Second Rise
- The next morning, grease the bottom of a 9 X 13 pan or line it with a piece of parchment paper. Transfer dough onto a lightly floured work surface and divide the dough into 12 equal portions using a bench scraper or sharp knife. Each dough ball weighs roughly 110-116g each. Shape each piece of dough into dough balls, pinching the seams together and placing the rolls seam side down into the prepared pan.
- Cover the pan with a clean kitchen towel and place the pan in a warm place for its second rise. The rolls will look puffy and have risen by 50%, filling in the gaps between the rolls.
Bake
- When the rolls are ready to bake, preheat the oven to 400 degrees with the rack in the middle position.
- Bake for 2-25 minutes until the tops are golden brown.
- Remove rolls from the oven and place on a wire rack to cool completely.
Storage Instructions
- Sourdough dinner rolls are best the day they're baked. Store leftover rolls in an airtight container or plastic bag at room temperature for up to 3 days.The baked dinner rolls can be frozen for up to 3 months in a freezer-safe bag.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 243.6kcalCarbohydrates: 46gProtein: 5.8gFat: 3.8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.9gTrans Fat: 0.1gCholesterol: 7.5mgSodium: 350.6mgPotassium: 87.3mgFiber: 2.1gSugar: 6.1gVitamin A: 87.5IUCalcium: 18.4mgIron: 2.5mg
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