Sourdough Honey Butter Dinner Rolls
One bite of these sourdough honey butter dinner rolls will have you swooning. They're light and fluffy, perfect to go alongside any meal, especially for the holidays. But the honey butter sets it apart. This recipe will have you going back for more; you can't just have one!
Ingredients
- 1/4 cup fed sourdough starter (fed 4-12 hours before using)
- 1 1/2 cups all-purpose flour
- 1/3 cup water
- 1/2 tsp salt
- 2 Tbsp melted butter (salted)
- 3 tsp raw honey
Topping (or can be used as a spread)
- 2 tsp raw honey
- 2 Tbsp melted butter (salted)
Instructions
Make Dough
- In a mixing bowl, combine fed starter, water, honey, melted butter, and salt until combined.
- Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated. (If your dough isn’t coming together, add in 1-2 tablespoons of water to help).
- Turn the dough out on the counter and knead for 3 minutes by hand or with a bread hook on an electric mixer. (If needed add a dusting of flour if the dough is sticky).
- Place dough back in the bowl and cover loosely with a towel or lid.
- Let the dough bulk ferment in a non-drafty place at room temperature for 12 hours. It should double in size and have visible bubbles in the dough.
- Once bulk fermentation is completed, uncover the dough, punch it down to deflate gas bubbles, and turn it out on the counter (no flour is needed).
Shape Rolls
- Line the bottom of a round cake pan with parchment paper.
- Slice dough into 8 pieces
- Roll each piece into a ball
- Place one dough ball in the center of the pan then line the others around it so that they’re all touching. This should create a circle.
- Cover the pan and let rolls rise for 3 hours on the counter at room temperature.
Bake Rolls
- Preheat oven to 375 degrees Fahrenheit then bake for 18-20 minutes (they should be golden brown)
- In a small bowl combine the topping (honey and melted butter). When the rolls come out of the oven, brush the tops with honey butter OR save it and serve alongside the rolls as a spread.
Notes
I feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter. If you feed your starter differently, results for this recipe may vary.