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Overnight Sourdough Pull-Apart Rolls

Close-up of golden-brown baked beef and bowtie pasta rolls in a baking dish.
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Create ultra-soft, pull-apart sourdough rolls perfect for holiday meals. This recipe features an overnight fermentation for deep flavor and a simple process for beginner bakers.

Ingredients

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  • 100g active sourdough starter
  • 350g warm water
  • 500g bread flour
  • 10g salt
  • 30g unsalted butter, softened
  • 1 egg, beaten (for egg wash)

Instructions

  1. In a large bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.
  2. Add the bread flour and salt to the bowl. Mix with a spatula or your hands until a shaggy dough forms and no dry flour remains.
  3. Cover the bowl and let the dough rest at room temperature for 30 minutes.
  4. Add the softened butter to the dough. Knead the dough by hand or with a stand mixer until the butter is fully incorporated and the dough is smooth and elastic, about 8-10 minutes.
  5. Perform a series of stretch and folds every 30 minutes for the next 2 hours. This builds dough strength.
  6. Cover the bowl and refrigerate the dough overnight (8-12 hours) for slow fermentation.
  7. The next day, turn the dough out onto a lightly floured surface. Gently shape it into a round and let it rest, covered, for 1 hour.
  8. Grease a 9×13 inch baking pan. Divide the dough into 12 equal pieces. Roll each piece into a ball.
  9. Arrange the dough balls in the prepared baking pan, leaving a little space between them.
  10. Cover the pan and let the rolls proof at room temperature for 2-3 hours, or until they are puffy and have nearly doubled in size.
  11. Preheat your oven to 375°F (190°C).
  12. Brush the tops of the rolls with the beaten egg wash.
  13. Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
  14. Let the rolls cool slightly in the pan before serving warm.

Notes

  • For a make-ahead option, you can refrigerate the shaped rolls for up to 24 hours before baking. Bring them to room temperature for about 1 hour before baking.
  • To freeze baked rolls, let them cool completely, then wrap them tightly in plastic wrap and then foil. Reheat in a 350°F (175°C) oven for 10-15 minutes.
  • Ensure your sourdough starter is active and bubbly before you begin.

Nutrition

Find it online: https://delishsymphony.com/beef-and-bowtie-pasta-rolls/