The monthly challenge for the Sourdough Surprises Baking Group was to make soft and fluffy dinner rolls using sourdough starter. I love rolls: big ones, small ones, soft ones, you name it.
The biggest challenge for me was choosing what kind of bun to make. I finally decided to convert a recipe that I had made before and really enjoyed. I substituted sourdough for the buttermilk, made the rolls smaller, and added black sesame seeds on top.
These fluffy sourdough dinner rolls include a hint of orange zest for an added zing. They are delightfully easy to make and can be scheduled a day (or so) ahead of time to be ready for your Holiday meal.
- 2 cups sourdough culture
- 1/2 cup warm milk (100 – 110 degrees)
- 2 tablespoons sugar
- 1 tablespoon honey
- 2 tablespoons butter, melted
- 4 teaspoons grated orange rind, optional, but tasty
- 1 1/4 teaspoons kosher salt
- 14 ounces (about 3 cups) all-purpose flour, plus additional for sprinkling
- 2-3 tablespoons milk (for brushing the tops of the rolls)
- Poppy or black sesame seeds, for sprinkling