Thanksgiving Sourdough Dinner Rolls Two Ways (part 1)

In this #sourdough4thanksgiving series, we have posted recipes for Sourdough Biscuits, Pumpkin Sourdough Bread Pudding, and Sourdough and Cornbread Stuffing. Today’s post is Dinner Rolls Two Ways. One is made with just flour, water, and salt for a very crusty roll. In the other, you add milk, eggs, and butter for a lighter, fluffier roll. 

This Thursday, for the big Thanksgiving dinner, my assignment is rolls. While most recipes call for packaged yeast with the sourdough starter to push a quicker rise, I want to use just sourdough starter as the lone leavening agent. It took a while but I finally found these two that leaven with just sourdough.

Hard Sourdough Rolls

In this first one, the author promises amazing, crusty sourdough dinner rolls 

 “They are perfectly crusty without being tough, and the crumb is soft and fluffy. Best of all, they are no-knead! Tear one apart to dunk into soup or stew, or use it to cradle a veggie burger. Or just slather on some vegan butter and take a bite.”— Vaishali at Holy Cow

Her recipe uses just “three perfect ingredients:” salt, water, and flour and of course, starter, which is just flour and water. It also calls for a long overnight ferment of 8–12 hours.

She explains, “You don’t need to do much work or any heavy-duty kneading. Mix your ingredients, punch down the dough and shape after the first rise, and bake after the second rise.”