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

Servings 24
Author Glenda Groff


  • 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


  1. 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 flour. 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.

Recipe Notes

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 form the oven. Preheat the oven and bake as directed above.