Thank you for making the instructions simple enough for me to understand! Your approach is not nearly as intimidating as some others I’ve tried to follow! These turned out delicious & will most likely be part of my contribution every Thanksgiving, Christmas & any other time I want some delicious sourdough rolls! I love a more sour taste, so I always let it bulk ferment for longer! Mmmm mmmm good!!!! Thanks for sharing! 😊💛
The timeline on these is perfect for a big holiday dinner! I also appreciate the suggestion of a cake pan since casserole dishes usually end up being spoken for by the time you’d need them for rolls. Looking forward to giving these a try-thank you!
Thank you so much for this recipe! I have been looking for one like this using sourdough started to bake in an Emely Henry crown mold, this is perfect!!! Grant, you are the master bread baker on my kitchen kitchen. Love your recipes and love you for sharing them with the world!!!! Happy Thanksgiving to you and your family. Una Argentina muy agradecida 😊❤
I made “Sourdough Dinner Rolls - Your New Holiday Tradition” But couldn’t find the video again. It’s similar to this roll recipe but milk instead of water. Turned out wonderful and I’m going to use it to mage a larger roll for hamburgers! So soft and tasty!
Thanks so much! I made my first loaf of sourdough break yesterday and it turned out good but the crust is too hard for one family member to eat. I don't think I would have that problem with this recipe.
Yes! The starter may take longer to rise if you double the starter feeding and the ratios are off. But, if you double all of the ingredients exactly it will double perfectly fine.
Thank you for making the instructions simple enough for me to understand! Your approach is not nearly as intimidating as some others I’ve tried to follow! These turned out delicious & will most likely be part of my contribution every Thanksgiving, Christmas & any other time I want some delicious sourdough rolls! I love a more sour taste, so I always let it bulk ferment for longer! Mmmm mmmm good!!!! Thanks for sharing! 😊💛
I made it them last night and baked them this morning. They were so delicious and everyone loved them. So delicious.
The timeline on these is perfect for a big holiday dinner! I also appreciate the suggestion of a cake pan since casserole dishes usually end up being spoken for by the time you’d need them for rolls. Looking forward to giving these a try-thank you!
I didn't think about that aspect, but yes, especially if you've got a lot of sides going the casserole dishes will likely be occupied already.
oh awesome! i was already making these from ur website recipe, I had just hopped over to see that i hadn't missed anything. thank u!
Look great Grant, Thanks you
Happy Thanksgiving 👍🏻
Happy Thanksgiving!
They look delicious I'll have to give them a try.
Thanks! Let me know how they turn out.
Thank you so much for this recipe!
I have been looking for one like this using sourdough started to bake in an Emely Henry crown mold, this is perfect!!!
Grant, you are the master bread baker on my kitchen kitchen.
Love your recipes and love you for sharing them with the world!!!!
Happy Thanksgiving to you and your family.
Una Argentina muy agradecida 😊❤
I made “Sourdough Dinner
Rolls - Your New Holiday Tradition”
But couldn’t find the video again. It’s similar to this roll recipe but milk instead of water. Turned out wonderful and I’m going to use it to mage a larger roll for hamburgers! So soft and tasty!
Hi! That older video is still available on RUclips and on my website here: grantbakes.com/sourdough-dinner-rolls/
Looks delicious
Thanks!
Thanks so much! I made my first loaf of sourdough break yesterday and it turned out good but the crust is too hard for one family member to eat. I don't think I would have that problem with this recipe.
Can you make bread with this recipe and steps? Or do you have another video for that?
After I roll into rolls can I put in the refrigerator and than take out a couple hours before I want to bake for the rolls to rise?
It’s best to let them rise at room temperature until about doubled…and then if you want to store them in the fridge until baking you can.
Hi can I use lard instead of butter?
Hey friend can I use reduced fat milk? 🥛
Sure 👍🏻
Why do these not require time in the fridge to ferment
I’m veteran sourdough and yogurt maker. Why added butter? 8-10 minute kneaded seems overkill. Tho interested in the rationale😊
Added butter for softness, and 8 minutes is pretty standard for me when I knead by hand, but less is ok if you feel the dough is strong enough.
Hi Host, I subscribed your newsletter 2 days ago, but did not receive your email? Would you please check, thank you!
Doubling the recipe would be fine, I assume?
Yes! The starter may take longer to rise if you double the starter feeding and the ratios are off. But, if you double all of the ingredients exactly it will double perfectly fine.
Great job, love your videos!