Since this recipe for sourdough dinner rolls uses active sourdough starter, you will need to do some planning ahead and work backwards to determine when to start this recipe. See this section in the post for a sample schedule.
About 12 hours before you plan to start the dough, feed your starter. You will need to use 100g of active starter, so make sure you're doing a feed that will leave you with some discard to continue your starter.
START THE DOUGH
Melt 2 Tablespoons of the butter. Allow to cool for a few minutes at room temperature.
In a large bowl, combine the cooled melted butter, milk, sugar, and salt. Whisk until combined. Add the sourdough starter to the bowl, then whisk again until the mixture is homogenous.
Add the flour to the mixture then stir with a spatula or wooden spoon until everything is combined and there are no flour pockets remaining. The mixture will look very craggy, uneven, and wet. This is ok. Cover the bowl and allow to rest at room temperature for 1 hour.
STRETCHES AND FOLDS
Perform the first set of stretches and folds: use your hand to pick up the dough on one side of the bowl, stretch it by pulling it straight up, then fold it over the ball of dough and gently tuck it into the dough on the opposite side (see photos in the post). Turn the bowl ¼ turn and repeat this step until you have turned the bowl one full circle.
Cover the bowl, then set a timer for 30 minutes, and repeat three more times. After each set, you will notice the dough getting smoother and more cohesive.
Once you have performed four total sets of stretches and folds, cover the dough and allow it to rise at room temperature for 1 and ½ hours.
SHAPE THE ROLLS
Spray a 9" x 13" baking dish with non-stick spray. Set aside.
Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces, which will be approximately 65-70g each. Shape each piece of dough into a ball by gently pressing it into a disc, gathering up the sides, and pinching the ends together to make a sort of "pouch."
Turn the ball of dough over so that the seam side is down on the work surface. Use your hands to gently tuck the bottom under itself while you turn the ball of dough, creating surface tension on the dough. Place shaped rolls into the prepared baking dish (4 rows of 3), then cover the baking dish and allow to rise for 3-4 hours (until slightly puffed).
BAKE THE ROLLS
Arrange a rack to the middle position in the oven, then preheat it to 375°F (190°C).
Melt 1 more Tablespoon of the butter, add a generous pinch of salt to it, and brush the melted salted butter onto the rolls with a pastry brush. Bake sourdough rolls for 25-30 minutes or until golden brown on top, then remove from the oven.
Melt the final Tablespoon of butter, add a generous pinch of salt, and brush hot rolls again with the melted salted butter. Serve immediately. Store leftover sourdough rolls at room temperature up to 4 days. Rolls freeze well, up to 3 months. Thaw at room temperature.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.