Sourdough Dinner Rolls with Rosemary
Learn how to make these fluffy
Sourdough Dinner Rolls with Rosemary!
What Makes These Dinner Rolls Unique?
These sourdough dinner rolls are incredibly soft and fluffy!
They have a brioche pull-apart texture due to an easy Japanese method I use.
The Yudane Method
The Yudane method mixed an equal amount of flour and boiling water.
This quick roux allows the rolls to be extra absorbent and gives them their pull-apart texture!
•Yudane (see previous slide)
•Fresh Rosemary (can sub with another herb)
1. Mix Ingredients
In the bowl of a stand mixer (or by hand), mix together all of the ingredients except for the room temperature butter.
2. Add Butter
Add the room temperature butter one piece at a time and mix until the dough passes the windowpane test.
3. First Proof
Place the dough in a warm location and proof until it's doubled in size and full of air.
4. Overnight Proof
Proof the dough overnight in the refrigerator for the best flavor or to bake later!
5. Shape the Dinner Rolls
Divide the dough into 20 equal pieces and roll them into spheres.
Place the rolls in a 9x13 pan.
6. Final Proof
Place the dinner rolls in a warm location and proof them until they're doubled in size and are poofy.
7. Preheat Oven and Topping
Preheat the oven to 375ºF (191ºC).
Brush an egg wash on the rolls and sprinkle with flaky salt and more fresh rosemary.
Bake the rolls for 25-28 minutes, or until the tops are golden brown. Cool for at least 15 minutes on a wire rack.
Pull-Apart and Enjoy!
Serve the rolls warm, pull-apart, and enjoy! They make an excellent Thanksgiving side dish or with a weeknight dinner.
Get the full recipe by
clicking the link below!
The recipe includes a how-to guide with photos and detailed instructions.