Every year our family gathers for a big Thanksgiving potluck, with everyone bringing either their tried‑and‑true classics or something new to share. I just love potluck style. The items on this plate were made by at least six different people!
I’ve baked sourdough for years, but this was my first time experimenting with sourdough dinner rolls made with milk kefir. If you’re not new to the site, you know I love baking with milk kefir, with many other recipes here you might enjoy!
So what is kefir? It’s a cultured, fermented milk drink similar to buttermilk or yogurt, but thinner and tangier. It enriches baked goods with tenderness and a subtle complexity. If you’d like to learn more about kefir and how to easily make it at home, you can check out my milk kefir recipe and information page here. If you like the idea of using kefir but don’t make it, most grocery stores now sell it, though the quality likely won’t be quite the same as homemade.
Because trace amounts are lost when milk transforms into kefir, you’ll want to start with a little more milk than the recipe amount—for example, 265 g milk to yield 245 g kefir. And since kefir naturally separates after fermentation, be sure to stir it well before measuring and using it in baking.
And for a festive touch, you can sprinkle toppings after the egg wash—za’atar (a delicious Middle Eastern herb blend), flaky sea salt, sesame seeds, or anything you like. It’s optional, but it makes the rolls even more exciting for a crowd.
Yield:
- 28–32 rolls (55–60 g each)
- For a smaller dinner party, halve the recipe in all regards to make 16 rolls
Equipment:
- Large mixing bowl
- Digital gram scale or measuring cups/spoons
- Wooden spoon or spatula
- Dough scraper (for cutting and handling dough)
- Stand mixer (optional)
- Clean kitchen towel or plastic wrap
- Damp cloth (for covering dough)
- Spray water bottle (optional, for misting dough)
- Large (“oversized”) baking sheet(s) lined with parchment paper (floured)
- Pastry brush
- Oven
- Digital thermometer (for checking internal temperature)
Ingredients:
Starter
- 50 g active sourdough starter (3 Tbsp)
- 100 g all-purpose flour (¾ cup)
- 100 g water (⅓ cup + 1 Tbsp)
Dough
- 770 g all-purpose or bread flour (6 cups)
- 50 g sugar (¼ cup)
- 16 g salt (2¾ tsp)
- 245 g water (1 cup) + 245 g milk kefir (1 cup)
- Option: use 490 g water (2 cups) for a classic sourdough roll, or 490 g kefir (2 cups) for a more pronounced kefir flavor
- 210 g active starter (¾ cup)
- 100 g unsalted butter, softened (¾ of a standard US stick, or 7 Tbsp)
For Brushing
- 2 eggs + 2 Tbsp water (egg wash prior to baking)
- Optional toppings (examples): za’atar, flaky sea salt, sesame seeds, poppy seeds (apply after egg wash, before baking)
- 3.5 Tbsp melted butter (50 g), immediately after baking (optional)
Directions:
1. Make the starter (Day 1, morning): Mix active starter, flour, and water in a bowl or other container. Cover loosely and let it rise until doubled in size.
2. Mix the dough (Day 1, afternoon): Stir kefir well before measuring. In a large bowl, combine flour, sugar, salt, water/kefir, and 210 g of the active starter. Mix until shaggy. Knead or slap‑and‑fold until smooth. Add softened butter and knead until fully incorporated. Cover the bowl with a damp cloth.
3. Bulk fermentation: Let the dough rest in a warm spot until noticeably puffy. Every 30 minutes or so, perform a set of stretch‑and‑folds, each set consisting of 6–8 folds. There should be roughly four sets completed over a couple hours. For the last couple of sets, finish with a coil fold to build strength. After each set, mist the dough lightly with water. Mist and cover again and refrigerate overnight.
4. Divide the dough (Day 2, morning): Pour the dough out gently onto a lightly floured surface. Let it rest for ten minutes. Pull it into a rough square, then cut into 8 equal logs (rectangles) using a dough scraper. Cut each log into 4 squares (32 total). (If halving the recipe, cut into 4 logs instead of 8, yielding 16 rolls.) Lightly flour pieces as needed to prevent sticking, and flour the parchment paper as well.
5. Shape the rolls: To shape each piece, gently pull out the dough a bit. Then pull the exposed edges over and tuck underneath the bun. Drag the dough in a small circular motion against the surface to create tension, sealing the seam on the bottom. Place rolls on the prepared sheets with roughly 1–2 inches of space between each piece. Note: One large sheet pan comfortably holds 16 rolls. If making the full recipe, you’ll need two pans. Keep the extra unbaked rolls on the counter until the first batch is done, or refrigerate/freezer‑hold them if worried about over‑proofing.
6. Final rise: Let the rolls rest until they look puffy and slightly jiggly when the tray is moved. To check readiness, use the poke test: gently press a floured fingertip into the side of a roll. If the indentation springs back slowly and partially (not immediately), the rolls are ready to bake. If it springs back quickly, give them more time; if it doesn’t spring back at all, bake right away to avoid over‑proofing. Brush on the egg wash and add any toppings.
7. Bake: Preheat oven to 375°F (190°C). Brush rolls with egg wash. Add toppings if desired (za’atar, flaky sea salt, sesame, etc.). Bake until the internal temperature of several rolls reads 200–210°F (93–99°C) on a digital thermometer, around 20 minutes. For a more golden top, you may opt to transfer the rolls to the top rack and broil on low for a minute or two, being careful not to burn the rolls. When checking internal temp, check more than one roll to be sure. If baking in two batches, keep the second tray of rolls covered on the counter, or refrigerate/freezer‑hold them until the first batch is finished to prevent over‑proofing.
8. Finish: Immediately brush with melted butter for a glossy, soft finish. Serve warm.
Tips:
- Space rolls 1–2 inches apart for even baking
- Bake in two batches if making the full recipe (16 rolls per sheet pan)
- Rolls reheat beautifully at 325°F for around 5 minutes
- A dough scraper is ideal for clean cuts and easy handling
- A digital thermometer ensures doneness: 200–210°F internal temp is the sweet spot
It also makes a great slider or sandwich bun! What a delicious Thanksgiving!
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