Same-Day Fresh Milled Sourdough Rolls

What I love most about these same-day fresh milled sourdough rolls is that I can start them in the afternoon, and they are ready by dinner time! I have even made these with sourdough discard, and they turn out amazing. These dinner rolls are soft, tender and each bite is a perfect balance of tangy sourdough and honey sweetness, making them the ideal addition to any meal.

Supplies to make same-day fresh milled sourdough rolls

Baking pan with lid

Dough rising container

Mixer Use code lovelybellbakes20 for $20 off!

Grain mill Use code lovelybellbakes20 for $20 off!

Grain

Baking Scale

*As an Amazon affiliate, and affiliate for other companies, I earn from qualifying purchases. This means that when you click on an affiliate link on this site and make a purchase, I may earn a small commission, which helps support the work of this blog. Rest assured, I only recommend products that I genuinely love and use myself. Thank you for supporting Lovely Bell Bakes!

Ingredients

Version with Sunflower Lecithin

• 405 g Fresh milled hard wheat flour (Red or White) 3&1/4 cup
• 265 g Water 1 cup + 2 Tablespoons
• 10 g Salt 2 Teaspoon
• 310 g Active sourdough starter 1 & 1/2 cup
• 36 g Oil 2 Tablespoon + 2 Teaspoon
• 75 g Honey 1/4 cup
• 10 g Sunflower lecithin 1 Tablespoon

Version with Egg

• 405 g Fresh milled hard white or hard red flour 3 & 1/4 cup
• 190 g Water 3/4 cup
• 10 g Salt 2 Teaspoon
• 310 g Active Sourdough starter 1 & 1/2 cup
• 30 g Oil 2 Tablespoon
• 75 g Honey 1/4 cup
• 2 Eggs

How to Make Same-Day Fresh Milled Sourdough Rolls

Mill

Start by milling your grain. To your mixer bowl add water, sourdough starter, oil, honey, sunflower lecithin or egg, and stir well with a spoon. Then add in the flour. Do not add the salt.

Mix

Mix for about 3-5 minutes or until all of the flour is fully incorporated and there are no more dry spots. Allow the dough to rest covered for 20 minutes.

After 20 minutes, add in the salt and knead until you get a windowpane. The time for this varies. For my commercial KitchenAid mixer, it usually takes 8-10 minutes. But it can take up to 25 minutes to reach a windowpane.

Here is what a windowpane looks like. The dough can be stretched thin enough to almost see through.

First rise

When you are done kneading your same-day fresh milled sourdough rolls dough, put the dough into a lightly oiled container to rise until it has doubled in size. I like to use a clear straight edged container to make it easy to see when the dough has doubled in size. For me, this took 3 hours at a room temperature of 75 degrees. This can vary depending on temperature and the activeness of your sourdough starter.

Here is the before and after of the dough rising.

Shape

After your dough has doubled in size, remove it from the container and divide the dough into 12 equal portions. You can do this buy weighing the dough. Alternatively, you can eyeball it by shaping the dough into a ball, cut the dough ball in half, then in fourths and each fourth into thirds. This will give you 12 relatively equal portions for your same-day fresh milled sourdough rolls.

On an oiled work surface, shape each portion into a tight ball by flattening the dough and tucking all of the edges into the center. Then turn the dough ball over so that the smooth side is up and gently glide the dough ball against the counter to make it more taught.

Place all 12 rolls into a 9×13 baking pan. I like to use a pan with a lid like the one linked here. If your pan does not have a lid, cover with plastic wrap or a damp cloth. If using a cloth, do be mindful to make sure the cloth remains damp so that the rolls do not dry on the tops. This will hinder them from rising properly.

Shaped rolls

Second rise

Allow the rolls to rise until they are almost doubled in size and puffy. This usually takes 2-3 hours in my experience. When they are done rising, they should not spring back easily when gently poked.

Here are the rolls after they are done rising.

Bake

Bake rolls at 350 for 20-25 minutes and nicely browned on top. The rolls will have an internal temperature of 185 to 190 degrees when they are fully cooked.

Enjoy your same-day sourdough rolls immediately with butter or jam or however your heart desires.

If you enjoyed this recipe, you’ll also love:

Same-Day Fresh Milled Sourdough Rolls

Want sourdough dinner rolls on the table by dinner time? Then this recipe is perfect for you! These same-day fresh milled sourdough rolls take just a few hours and the taste is oh so satisfying!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Rising/Resting Time 5 hours hrs 20 minutes mins

Total Time 6 hours hrs 15 minutes mins

Course bread, Side Dish

Cuisine American

Servings 12 Rolls

Equipment

• 1 Mixer
• 1 Baking pan

Ingredients

  

Version with Sunflower Lecithin

• 405 g Fresh milled hard wheat flour (Red or White) 3&1/4 cup
• 265 g Water 1 cup + 2 Tablespoons
• 10 g Salt 2 Teaspoon
• 310 g Active sourdough starter 1 & 1/2 cup
• 36 g Oil 2 Tablespoon + 2 Teaspoon
• 75 g Honey 1/4 cup
• 10 g Sunflower lecithin 1 Tablespoon

Version with Egg

• 405 g Fresh milled hard white or hard red flour 3 & 1/4 cup
• 190 g Water 3/4 cup
• 10 g Salt 2 Teaspoon
• 310 g Active Sourdough starter 1 & 1/2 cup
• 30 g Oil 2 Tablespoon
• 75 g Honey 1/4 cup
• 2 Eggs

Instructions

 

Mill

• Start by milling your grain. To your mixer bowl add water, sourdough starter, oil, honey, sunflower lecithin or egg, and stir well with a spoon. Then add in the flour. Do not add the salt.

Mix

• Mix for about 3-5 minutes or until all of the flour is fully incorporated and there are no more dry spots. Allow the dough to rest covered for 20 minutes.
• After 20 minutes, add in the salt and knead until you get a windowpane. The time for this varies. For my commercial KitchenAid mixer, it usually takes 8-10 minutes. But it can take up to 25 minutes to reach a windowpane.

First rise

• When you are done kneading your same-day fresh milled sourdough rolls dough, put the dough into a lightly oiled container to rise until it has doubled in size. I like to use a clear straight edged container to make it easy to see when the dough has doubled in size. For me, this took 3 hours at a room temperature of 75 degrees. This can vary depending on temperature and the activeness of your sourdough starter.

Shape

• After your dough has doubled in size, remove it from the container and divide the dough into 12 equal portions. You can do this buy weighing the dough. Alternatively, you can eyeball it by shaping the dough into a ball, cut the dough ball in half, then in fourths and each fourth into thirds. This will give you 12 relatively equal portions for your same-day fresh milled sourdough rolls.
• On an oiled work surface, shape each portion into a tight ball by flattening the dough and tucking all of the edges into the center. Then turn the dough ball over so that the smooth side is up and gently glide the dough ball against the counter to make it more taught.
• Place all 12 rolls into a 9×13 baking pan. I like to use a pan with a lid like the one linked here. If your pan does not have a lid, cover with plastic wrap or a damp cloth. If using a cloth, do be mindful to make sure the cloth remains damp so that the rolls do not dry on the tops. This will hinder them from rising properly.

Second rise

• Allow the rolls to rise until they are almost doubled in size and puffy. This usually takes 2-3 hours in my experience. When they are done rising, they should not spring back easily when gently poked.

Bake

• Bake rolls at 350 for 20-25 minutes and nicely browned on top. The rolls will have an internal temperature of 185 to 190 degrees when they are fully cooked.
• Enjoy your same-day sourdough rolls immediately with butter or jam or however your heart desires.

Keyword bread, fresh milled, rolls, same-day, sourdough, whole wheat