These fluffy, buttery sourdough dinner rolls are the perfect blend of classic comfort and artisanal flavor. With a soft interior and a golden crust, they’re naturally leavened using active sourdough starter for a subtle tang and a tender crumb. Whether served warm at a holiday gathering or alongside a casual weeknight meal, these rolls add homemade warmth to any table.
Why You’ll Love This Recipe
These sourdough dinner rolls are everything you want in a homemade bread—light, fluffy, and flavorful with just the right hint of sourdough tang. The slow fermentation process enhances both taste and texture while making them easier to digest than conventional rolls. They’re a fantastic make-ahead option, with flexibility to rise overnight or during the day, and are brushed with butter for extra richness. Perfect for dipping, slathering with more butter, or sandwiching leftovers, these rolls are sure to become a staple in your baking routine.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1/2 cup active sourdough starter (fed and bubbly)
- 3 1/2 cups all-purpose flour
- 1 cup whole milk, warm
- 1/4 cup unsalted butter, melted
- 1 egg
- 2 tablespoons honey or sugar
- 1 teaspoon salt
- Additional melted butter for brushing
Directions
- In a large mixing bowl, combine the warm milk, melted butter, egg, honey (or sugar), and active sourdough starter. Mix until well blended.
- Add the flour and salt, then stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise at room temperature for 4–6 hours, or until doubled in size.
- Punch down the dough and divide it into 12 equal portions. Shape each piece into a smooth ball and arrange them in a greased 9×13-inch baking dish.
- Cover and let rise for another 1–2 hours at room temperature or refrigerate overnight for a slower, cold fermentation.
- Preheat the oven to 375°F (190°C). Brush the tops of the rolls with melted butter.
- Bake for 22–25 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.
- Remove from the oven and brush again with melted butter while still warm. Let cool slightly before serving.
Servings and timing
This recipe yields 12 dinner rolls.
Prep time: 20 minutes
Rise time: 6–12 hours
Baking time: 25 minutes
Total time: 6–13 hours
Calories per serving: 210 kcal
Variations
- Whole Wheat: Replace up to 1 cup of all-purpose flour with whole wheat flour for a heartier roll.
- Garlic Herb Butter: Brush rolls with garlic herb butter after baking for a savory twist.
- Cheese-Topped Rolls: Sprinkle shredded cheese over the rolls before baking for a cheesy finish.
- Sweet Rolls: Add a touch more honey and a sprinkle of cinnamon for a sweeter version.
- Mini Rolls: Divide into 16 smaller portions for bite-sized dinner rolls.
Storage/Reheating
Store leftover rolls in an airtight container at room temperature for up to 3 days.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave briefly until soft and warm.
Rolls can be frozen after baking—wrap well and store for up to 2 months. Thaw and reheat before serving.
FAQs
Can I use discard instead of active sourdough starter?
No, this recipe requires active, bubbly starter to properly leaven the dough and give it structure.
Can I make the dough ahead of time?
Yes, after shaping the rolls, refrigerate overnight and bake the next day. Allow to come to room temperature before baking if time allows.
Why didn’t my dough rise?
Make sure your starter is active and bubbly before using. Also, ensure your kitchen is warm enough during bulk fermentation.
What’s the best way to shape the rolls?
Cup your hand over each dough piece and gently roll it against the counter in a circular motion to create a smooth, tight ball.
Can I use plant-based milk or butter?
Yes, dairy-free milk and vegan butter substitutes work well in this recipe.
Can I bake these in a cast iron skillet or round dish?
Yes, any oven-safe dish will work—just adjust spacing and check for doneness a minute or two earlier if needed.
Can I skip the egg?
You can omit the egg, but it adds richness and softness to the dough. Substitute with 3 tablespoons of milk if needed.
Should I cover the rolls while baking?
No, leave them uncovered so the tops can develop a golden, lightly crisp crust.
Can I use bread flour?
Yes, bread flour can be used and will result in slightly chewier rolls.
Do I need to use a stand mixer?
No, kneading by hand is perfectly fine. Just make sure the dough becomes smooth and elastic.
Conclusion
These sourdough dinner rolls are a delightful combination of soft texture, rich flavor, and classic comfort. The natural fermentation process adds depth and character that elevates them beyond ordinary rolls, while the recipe remains simple and flexible enough for bakers of all levels. Serve them warm with butter, alongside your favorite meal, or as the highlight of a holiday spread—you’ll return to this recipe again and again.
Print
Sourdough Dinner Rolls
- Total Time: 6–13 hours
- Yield: 12 rolls
- Diet: Vegetarian
Description
These fluffy Sourdough Dinner Rolls are soft, buttery, and golden with a subtle tang from natural fermentation. Made with an active sourdough starter, these homemade rolls are perfect for holiday feasts, weeknight dinners, or comfort baking. A delicious and easy sourdough recipe for bread lovers and home bakers alike.
Ingredients
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1/2 cup active sourdough starter (fed and bubbly)
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3 1/2 cups all-purpose flour
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1 cup whole milk, warm
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1/4 cup unsalted butter, melted
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1 egg
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2 tablespoons honey or sugar
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1 teaspoon salt
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Additional melted butter for brushing
Instructions
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In a large mixing bowl, combine warm milk, melted butter, egg, honey, and sourdough starter. Mix until well combined.
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Add flour and salt. Stir until a shaggy dough forms.
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Knead dough for 8–10 minutes until smooth and elastic.
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Cover and let rise at room temperature for 4–6 hours, or until doubled in size.
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Punch down the dough and divide it into 12 equal pieces. Shape each into a ball and place in a greased 9×13-inch baking dish.
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Cover and let rise overnight in the fridge or 1–2 hours at room temperature until puffy.
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Preheat oven to 375°F (190°C). Brush the rolls with melted butter.
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Bake for 22–25 minutes or until golden brown on top.
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Brush again with melted butter while warm. Let cool slightly and serve.
Notes
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Rolls can be shaped and refrigerated overnight for a more flexible baking schedule.
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Substitute whole milk with a plant-based alternative for a dairy-free version.
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Great for freezing—just reheat gently before serving.
- Prep Time: 20 minutes
- Rise Time: 6–12 hours
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
