Gluten Free Classic Sourdough Dinner Rolls
Soft, slightly sweet and nostalgic. These rolls will complete your holiday dinner!
"For my part, I am almost contented just now, and very thankful. Gratitude is a divine emotion: it fills the heart, but not to bursting; it warms it, but not to fever."
–Charlotte Bronte
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Having lived without dinner rolls for decades, I didn’t really remember how delicious and essential they are to holiday meals. Essential in what way you ask? Without dinner rolls, kids during the holidays would have empty plates and hangry demeanors. The overload of carbs would be incomplete and no one would have a perfect vehicle for sopping up the leftover gravy. Sure, I have tried a couple of gluten free roll recipes, but found them lacking in so many ways. The biggest is that they turn to rocks as soon as they cool. I find that to be the biggest waste of ingredients!
This recipe is for your classic holiday dinner rolls, but I have included optional add-ins if that is your jam. I love an herby roll, my kids not so much. I also love a garlic heavy roll and have included how to flavor these with roasted garlic. Also, I don’t think you would be sad if you whipped up some cinnamon honey butter to smear all over these rolls.
Like my cinnamon roll recipe, this is an enriched dough. That means it has butter, eggs and sugar in the ingredients. The dairy is fine to swap out for dairy free options. I have not tested this recipe with an egg replacer, so I do not know what the results would be if you choose to replace the eggs.
My recommendation is to make these the day of, as fresh homemade bread is always best the day of baking. They do reheat wonderfully the second day and would make excellent left over turkey sandwiches. Another idea? Slider sandwiches, made with leftovers, baked in the oven…pretty sure that would be epic and I’m probably going to have to try it soon!
TIMELINE 1:
The night before: feed your starter before bed, so it is active and ready for baking.
6-7am - mix your dough together and let rest for 4-5 hours.
11am - Form rolls and place in a greased baking dish. Cover and let rise for 3-4 hours.
2-3pm - bake in a preheated oven for 35-40 minutes. Let cool for 30-60 minutes.
TIMELINE 2:
Feed your starter in the morning, the day you want to bake your rolls. You will want your starter to be ready between 4-5pm.
4-5pm - mix your dough together and let rest for 4-5 hours.
10pm - Form rolls and place in a greased baking dish. Cover and let rise in the refrigerator until the next morning.
7-8am - take rolls out and let come to room temp for 30-60 minutes.
8:30am - bake in a preheated oven for 35-40 minutes. Let cool for 30-60 minutes.