I love a good bread roll. Especially accompanied by a pasta dinner. Sourdough rolls are even better since you are getting the benefits of sourdough as it ferments and breaks down the gluten. These rolls are simple. You want to start them the night before you want to bake them so that they have plenty of time to rise. These rolls are soft with a crisp outer edge and taste delicious, especially with some grass fed butter on them.
For this recipe you will need 1/2 cup of fed sourdough starter (which is starter that you fed about 12 hours ago so usually the day before), 1/4 Cup Honey, 2 1/2 Cups Organic Unbleached All Purpose Flour, 1/2 Teaspoon Salt, 1/4 Cup melted butter, and 1/2-3/4 cup of water (eye ball it while mixing the dough and add more water as needed).
You want to add all these ingredients into a stand mixer with a dough hook attachment. Mix it on medium speed for about 5 minutes until it all comes together into dough. The dough will be soft as the dinner rolls are supposed to have a soft inside but if it is too sticky where you cant even form them into balls then add a little more flour until you can use your hands to form the dough.
Once everything is mixed and is formed into dough take the dough out onto a floured surface and form it into a big ball. Place it in a greased big glass bowl (I use coconut oil to grease mine) and put a damp tea towel over it and let it rise overnight.
The next day divide the dough into 8 equal parts and form them into dinner rolls. Place in a greased or parchment lined baking dish (yes they can touch each other they cook better that way). Cover them again with a damp tea towel and let them rise again for 4-8 hours until they double in size.
Once second rise is complete preheat your oven to 350. Once preheated bake your dinner rolls for 25-30 minutes until the top is crispy and light golden colored. Enjoy!