While I have many bread recipes on my site, I realized I don’t have a basic natural yeast dinner roll recipe! I decided to remedy that this week by testing out and adapting one I have used in the past.
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This recipe can be used to make crescent rolls (pictured), cloverleaf rolls, basic round rolls, cinnamon rolls, etc. It’s the perfect roll to set on your holiday table this season! These crescent rolls were a smash hit with my family. I “tested” the recipe 3 times. No one complained.
I decided to put the rise time for these at 6-8 hours because while they rose a lot higher during a longer overnight rise (12 hours), they were slightly more tangy. My family didn’t even notice, but depending on your taste preferences you can alter the rise. Natural yeast is still significantly less tangy than traditional sourdough, so you might not notice either!
One of our favorite ways to use up extra dough in any form is to make some quick cinnamon rolls. I have traditionally used my Sourdough Challah recipe for them, but this will be my new go-to. I roll it out, spread on some butter, then sprinkle with coconut sugar and cinnamon. An easy and yes, healthy treat for my kids. And me.
- 1 c natural yeast starter
- 1 c milk (I used cashew milk)
- ½ c butter
- 2 tsp salt
- 1 egg
- ¼ c organic cane sugar or honey
- 4-5 c flour (I use half whole wheat and half unbleached all purpose)
- In a small sauce pan, heat milk and butter over med-low heat until butter is melted.
- In a large bowl or mixer, add starter, salt, sugar, egg, and 3 c flour.
- When butter has melted, add mixture to flour and starter mixture.
- Combine all ingredients together and let sit for 20 minutes.
- After 20 minutes, slowly add more flour until one mass forms and pulls away from the sides of the bowl.
- Knead for 5-10 minutes until a smooth elastic dough forms.
- Cover and set in a warm place for 6-8 hours.
- After the long rise, shape your rolls as desired.
- *** For crescent rolls, split the dough in half and roll each half into a circle (1/4" thick). Brush melted butter on the dough. Using a sharp knife or pizza cutter, cut the round into 12 wedges. Roll up each wedge starting with the wide end, and place on a baking sheet.
- Cover and let rise another 1.5-2 hours.
- Bake at 350 for 15-20 minutes or until golden brown.