Sourdough Dinner Rolls Recipe
These Sourdough Dinner Rolls are super soft, fluffy, and full of buttery flavor. They can be made in one day, making them a quick and easy sourdough recipe. Made with just 7 simple ingredients, these rolls are sure to become your new go-to dinner roll.
“My family begs for these rolls!” -Brooke
Whether you are brand new to sourdough or have been making it for years, this recipe is perfect for all skill levels. It’s straightforward and requires minimal steps with a forgiving timeline. These soft, pillowy rolls covered with butter are the perfect combination, making it hard to have just one!
One of the many reasons to love the holiday season is all of the delicious holiday baking recipes! These Sourdough Dinner Rolls are the classic rolls that are always enjoyed during the holiday season, just like Sourdough Garlic Knots, Artisan Sourdough Bread, or Sourdough Focaccia. And don’t forget the classic dishes with a sourdough twist, like this Sourdough Corn Casserole or Veggie Sourdough Macaroni and Cheese made with sourdough discard.
Why You’ll Love This Recipe
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Made in one day: Can be completed in a single day or prepped ahead by refrigerating the dough.
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Amazing flavor and texture: Soft, buttery, and slightly tangy with that signature sourdough taste.
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Naturally leavened: Uses an active sourdough starter instead of commercial yeast.
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Perfect for holidays: Great for Thanksgiving, Christmas, or any family dinner.
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Ideal for sliders: Perfect roll size for sliders or mini sandwiches.
🧈 Ingredients
| Ingredient | Description |
|---|---|
| Active sourdough starter | Must be recently fed, doubled, and bubbly. |
| Milk | Use whole milk for best softness. For dairy-free, use full-fat coconut milk. |
| Butter | Use softened unsalted butter (reduce salt if using salted butter). |
| Bread flour | Recommended over all-purpose flour for higher protein and better dough strength. |
(Exact measurements should match your recipe card, typically around 480g bread flour, 250g milk, 100g starter, etc.)
🍞 Instructions
Step 1: Mix the Dough
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Warm the milk and soften the butter.
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Add all ingredients to a stand mixer (or knead by hand).
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Knead for 15–20 minutes on medium speed until dough pulls away from sides.
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Add a bit more flour if the dough is too sticky.
Step 2: Windowpane Test
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Let dough rest for 10 minutes.
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Pull a small piece thin — if it doesn’t tear and light passes through, it’s ready.
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If not, knead another 5 minutes.
Step 3: Bulk Fermentation
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Shape into a ball and place in a covered bowl or container.
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Let rise at 80°F for 5–6 hours, or overnight at 75–77°F for 8–12 hours until doubled.
Step 4: Divide the Dough
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Punch down dough and divide into 15 equal balls (~85g each).
Step 5: Shape the Rolls
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Pull edges together, pinch, and place seam-side down.
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Roll gently in your palm to create smooth tops.
Step 6: Second Rise
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Arrange in a greased 9×13 pan.
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Let rise at 80°F for 2–3 hours until puffy.
Step 7: Check Readiness
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Lightly flour and poke test:
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Springs back fast → needs more time.
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Doesn’t spring back → bake immediately.
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Slowly springs back → perfect!
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Brush with egg wash.
Step 8: Bake
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Preheat oven to 350°F (175°C).
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Bake for 25–30 minutes or until golden and 190°F internal temp.
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Brush with melted butter and sprinkle with flaky sea salt.
💡 Recipe Tips
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Let dough fully rise and puff for soft, airy rolls.
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If rising slowly, place dough in a warm spot (oven light on, above fridge, etc.).
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Divide dough evenly for uniform baking.
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Use active, bubbly starter for best rise and flavor.
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The egg wash gives that perfect golden color.
🕐 Sample Baking Schedules
Same Day Schedule (at 80°F dough temp)
| Step | Time |
|---|---|
| Feed starter (1:5:5 ratio) | 10 PM |
| Mix dough | 8 AM |
| First rise | 8:30 AM |
| Shape rolls | 1:30 PM |
| Second rise | 1:45 PM |
| Bake | 4 PM |
Overnight Schedule (at low 70s°F)
| Step | Time |
|---|---|
| Feed starter (1:1:1 ratio) | 4 PM |
| Mix dough | 9:30 PM |
| First rise | 10 PM |
| Shape rolls | 8 AM |
| Second rise | 8:15 AM |
| Bake (or refrigerate up to 12 hrs) | 11 AM |
🧊 Storage Instructions
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Cool completely before storing.
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Keep in an airtight container or ziplock bag for up to 4 days.
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To freeze, store in freezer bag for up to 3 months.
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To thaw, let defrost at room temperature.
❓ Recipe FAQs
Q1: Can I use honey instead of sugar?
👉 Yes! Substitute equal amounts of honey for sugar, but reduce liquid slightly.
Q2: Can I use all-purpose flour?
👉 You can, but the texture will be softer and less chewy than with bread flour.
Q3: What’s the best way to reheat the rolls?
👉 Warm in a 350°F oven for 8–10 minutes or microwave with a damp paper towel for 20 seconds.
Q4: Is it safe to leave dough out with milk and egg?
👉 Yes, during fermentation, the natural acidity of sourdough keeps it safe. Avoid leaving it out more than 12 hours in very warm conditions.
Q5: Why aren’t my rolls browning?
👉 Apply egg wash before baking, and ensure oven temperature is accurate.
🥯 More Sourdough Bread Recipes
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Sourdough Hawaiian Rolls
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Soft Sourdough Sandwich Bread
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Sourdough Hamburger Buns
Same Day Sourdough Dinner Rolls
Ingredients
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For topping
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Instructions
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Mix together all the ingredients in a stand mixer with a dough hook. I use my Bosch mixer.
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Knead the dough on medium speed for 15-20 minutes until the dough is pulling away from the sides of the bowl. The dough will seem sticky at first but as it kneads it will come together. If it is still sticky add a little extra flour.
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Let the dough rest for 10 minutes. Perform the windowpane test by pulling a section of the dough thin enough to see light through without it tearing. If it doesn’t pass, continue to knead for another 5 minutes.
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Place the dough onto a lightly floured counter and form the dough into a ball.
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Place into a bowl covered and keep the dough at 80F. At this temperature, the dough will take about 5-6 hours to double in size. Alternatively, if you would rather have the rolls rise overnight leave them at room temperature for 8-10 hours to rise.
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Punch down the dough and place it on the counter. Divide the dough ball into 15 even balls (roughly 85 grams each).
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To shape the dough balls, gather and pinch the edges together, then place the dough seam-side down. With your hand cupped, gently rotate the dough in a circular motion, pulling it toward you to create a smooth, taut surface.
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Place the rolls in a greased 9×13 pan. Let the dough balls rise at 80℉ for 2-3 hours until puffy and risen. To determine if they are ready perform the poke test by lightly flouring a spot on one of the rolls and poking the dough with your finger. If the dough springs back immediately it needs more time, if the dough doesn’t spring back at all they are starting to go over and needs to be baked immediately, and if they slowly spring back they are just right.
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Preheat the oven to 350℉. Brush the tops of the rolls with an egg wash to get golden brown rolls. Bake for 25-30 minutes until golden brown and rolls have an internal temperature of 190℉.
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Remove from the oven and brush with 1 Tablespoon melted butter. Sprinkle the tops with flaky sea salt.
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Notes
- You can put the rolls in the fridge and bake them later by shaping them and letting them rise. Once they are puffy and about ready to bake cover and place in the fridge. I wouldn’t recommend going longer than 12 hours. You can bake them directly from the fridge.
- You can reduce the sugar in the recipe if you want a stronger tang from the sourdough. My kids prefer a more mild, sweeter flavor.
- If the rolls are not rising find a warmer spot for them to rise. Above the refrigerator, in the oven with the light on, or near a heating vent are all good options if you do not have a proofing mat or box.
