Onion and Chive Dinner Rolls are such a treat with any meal. The flavors of the onions, chives and herbs go so well with just a dab of butter.

If you would like you can even add chives, parsley and garlic powder to the butter that you serve with the rolls. That just takes these rolls up a notch.

I will make a double batch of these rolls because they freeze very well. If I need a quick something to add to a meal..I take these rolls out of the freeze and warm in the microwave a few minutes.

To have a successful baking day you do need a mature starter. If you make a starter you will need to feed it for at least 3-4 weeks before you will be able to have a successful baking day. Trust me I have learned from experience. My Bernese Mountain Dogs loved those first super dense flat loaves. If you would like I do send small jars of sourdough starter by request. I do ask that you cover the cost of packing/shipping.

See the bubbles in this starter. That tells me I have a very happy starter that will make wonderful rolls, bread, pizza, for me.

Onion and Chive Sourdough Dinner Rolls THM E, Sugar-free, Dairy-free option

• 3/4 cup finely diced red onion
• 2 tablespoons melted butter or olive oil for dairy free
• 2 cups active starter
• 1 1/2 cups water
• 2 tablespoons honey
• 1/3 cup freshly chopped chives
• 2 tablespoons parsley
• 2 teaspoons herbal seasoning
• 4 1/2 – 5 cups white whole wheat flour
• 3 tablespoons Vital wheat Gluten
• 2 teaspoons salt
• Saute onions in butter until soft. combine onion mixture, starter, water, honey, chives, and seasoning in mixer bowl. Add 3 1/2 cups white whole wheat flour and Vital wheat Gluten. Mix well. Add flour by 1/4 cup increments until you have a soft dough that pulls away from the sides of the mixer bowl. Let rest 20 minutes. Add salt and knead 6-7 minutes. Place dough in a greased bowl, turning to coat. Cover dough. Allow it to ferment for 6 hours, kneading it down a few times if it rise to high. Shape into dinner rolls by stretching the top and tucking the edges under. Allow rolls to rise 1 hour or until doubled in size. Preheat oven to 350 degrees F. Bake dinner rolls for 20-22 minutes. Remove from oven and spray lightly with Pam Olive Oil spray. 22-24 rolls.
• To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp,also. 1 hour room temp equals 3.5 hours in the fridge.
• If your rolls are rising slowly.. you can put them in a cold oven. Place a pan of boiling water beneath the rolls. The heat and the humidity from the water will act like a proofing oven. The rolls should be ready to bake in 30 minutes. Remove them from the oven. Preheat the oven and bake as directed above.

I am ready to mix the dough…doesn’t this look wonderful. I added some garlic powder to this dough because my family loves that flavor.

This dough is kneaded and ready to ferment. You can see how the dough has cleaned the sides of the mixing bowl.

I lightly greased the bowl and placed my dough into it. I turned the dough around so that all sides of the dough are greased.

I had made double batch of rolls so I had 1 large and 1 small pan full. I shaped the rolls by smoothing the top and tucking the edges under.

The rolls have doubled in size and are ready to bake. If your rolls are rising slowly.. you can put them in a cold oven. Place a pan of boiling water beneath the rolls. The heat and the humidity from the water will act like a proofing oven. The rolls should be ready to bake in 30 minutes. Remove them from the oven. Preheat the oven and bake as directed above.

A bit of white flour is allowed in sourdough and will still be THM approved as an E. I choose to use King Arthur Bread Flour in my starter. This white flour will be fermented for 20+ hours until I bake my sourdough rolls. That is reason I have chosen to use it in the starter. In the dough I use all whole grain white wheat flour.

I receive many questions about why I use vital wheat gluten . Here is the reason I add vital wheat gluten—whole grain flour is much harder to develop the gluten that is what causes dense solid loaves. Gluten is the structure that traps gases cause the loaf to rise. By adding vital wheat gluten you will have adequate gluten to trap the gases cause your dough to rise the way it is supposed to.

Whole grain flour takes longer to absorb moisture than white flour. That makes it so easy to get your dough too stiff. If your dough seems stiff — every time you do knead the dough, dip your hands in water. This added moisture will help to loosen the dough.

This article explains what flours can be used and why they are used in on-plan sourdough bread.

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The Bosch Mixer is the BEST mixer for kneading bread dough. I have had mine for years and I love it. This mixer can handle dough for 5 loaves of bread.

This is my all time favorite mixer for small amounts of dough, baking cheesecakes, pie, frosting, and cookies. I have mine for 28 years and it still works great!!

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change. The products from THM are very high quality and I love them.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. We have added more items to our blog store, Sourdough Beginner Kits, and more. Check it out at this link   Blog Store.