If you’re looking for a tried-and-true recipe for sourdough dinner rolls, you’re in the right place! These soft, fluffy sourdough rolls are perfect for family dinners, holiday gatherings, or as a comforting side to any meal.
Made with an active sourdough starter, these rolls are naturally leavened, giving them a unique depth of flavor that only sourdough can provide. Let’s dive into how to make sourdough dinner rolls that will wow your friends and family!
Make these sourdough Dinner Rolls for Thanksgiving!
Thanksgiving is one of the best holidays to serve warm sourdough dinner rolls! Here are some meal ideas to add to your Thanksgiving table this year! Cheesy pull-apart sourdough bread, chicken sandwich melts, the best turkey soaked in a delicious brine, shepherd’s pie, creamy potatoes with green beans, Thai salad with peanut butter dressing, sugar snap peas salad, sourdough pumpkin cinnamon roll focaccia
Here’s what you’ll need to make these fluffy sourdough dinner rolls:
• Active Sourdough Starter: The key to that classic sourdough flavor.
• Flour: All-purpose flour works great, but you can also use bread flour for a bit more structure.
• Milk: Adds richness and softness to the rolls.
• Butter: For flavor and a tender crumb.
• Honey: Adds a touch of sweetness that balances the sourdough.
• Salt: Enhances the overall flavor.
Ingredients for sourdough dinner rolls:
• 100g active sourdough starter
• 300g warm milk (around 100°F)
• 50g honey or sugar
• 60g unsalted butter, softened
• 1 large egg
• 500g bread flour (or all-purpose flour for a lighter texture)
• 8g salt
Instructions:
Soft, Fluffy, and Easy to Make
Start by feeding your sourdough starter several hours ahead to ensure it’s active and bubbly. You want it to be at peak activity for the best rise and flavor in your rolls.
Prepare Dough: Combine the warm milk and sugar in a large mixing bowl. Add the sourdough starter and stir until well-mixed. Then add the softened butter and egg, mixing until combined.
Mix Dry Ingredients: Add the flour and salt to the bowl with wet ingredients. Mix until a rough dough forms.
Knead: Knead the dough by hand or with a stand mixer for 8-10 minutes until smooth and elastic. It should be slightly sticky but manageable.
First Rise (Bulk Fermentation):
Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for 8-12 hours or until it has doubled in size. If you don’t have the correct timing and need to place the dough in the fridge, transfer the dough to the refrigerator for an overnight cold rise.
Shape Rolls: After the first rise, punch down the dough and divide it into 12-16 equal pieces, depending on your desired roll size. Shape each piece into a ball and place them in a greased 9×13-inch baking dish, leaving a little space between each roll for expansion.
Second Rise: Cover the rolls and let them rise in a warm spot for another 2-3 hours or until they’ve puffed up and touched each other.
Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.
Brush with butter: As soon as the rolls come out of the oven, brush them with melted butter for extra softness and shine. You can also sprinkle some salt flakes, sesame seeds, or anything else your heart desires 🙂
Cool and Serve: Allow the rolls to cool slightly before serving. Enjoy them warm with honey!
Tips for making perfect sourdough dinner rolls:
- If you want a faster process, you can add a small pinch of commercial yeast (1-2g) to help boost the rise time
- For a softer roll, replace part of the bread flour with all-purpose flour or add a bit more milk if the dough feels too dry
- Use an Active Starter: Make sure your sourdough starter is bubbly and active before starting.
- Allow Time for Rising: Sourdough takes longer to rise than recipes with commercial yeast, so plan ahead.
- Try Variations: Add garlic, herbs, or cheese to the dough for a unique flavor twist.
Let me know how it turns out!
Looking to expand your sourdough skills? I have a full collection of easy and tasty sourdough recipes waiting for you!
Why You’ll Love This Sourdough Dinner Rolls Recipe
These sourdough dinner rolls are:
• Soft and Fluffy – Perfect for mopping up gravy or enjoying with butter.
• Easy to Make – This simple recipe has straightforward steps that even beginners can follow.
• Full of Flavor – The natural sourdough fermentation process brings a delicious tangy taste.
• Perfect for Any Occasion – Great for weeknight dinners, holiday meals, or even as a snack!
FAQs About Sourdough Dinner Rolls
Can I Make These Sourdough Rolls Ahead of Time?
Yes! You can make the dough the night before and let it rise slowly in the refrigerator. The next day, shape, rise, and bake the rolls.
How Should I Store Leftover Rolls?
Any leftover rolls can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Why Are My Sourdough Rolls Dense?
Dense rolls usually mean your sourdough starter wasn’t active enough. Make sure your starter is bubbly and doubled before using.
These soft sourdough dinner rolls are perfect for any meal, bringing a delicious homemade touch to the table. Whether you’re new to sourdough baking or a seasoned pro, this recipe will surely become a favorite. Give it a try and let me know how it turns out in the comments below!
Happy baking!!
Pin it for later!
Sourdough dinner rolls
Equipment
- large bowl for mixing
- dish to bake the rolls in
- Food scale
- plastic wrap or a towel (to cover the bowl)
Ingredients
- 100 g active sourdough starter
- 300 g warm milk
- 50 g honey or sugar
- 60 g unsalted butter, softened plus more for the tops
- 1 egg
- 500 g bread flour (or all-purpose flour for a lighter texture)
- 8 g salt
Instructions
- Start by feeding your sourdough starter several hours ahead to ensure it’s active and bubbly. You want it to be at peak activity for the best rise and flavor in your rolls.
- Prepare Dough: Combine the warm milk and sugar in a large mixing bowl. Add the sourdough starter and stir until well-mixed. Then add the softened butter and egg, mixing until combined. Mix Dry Ingredients: Add the flour and salt to the bowl with wet ingredients. Mix until a rough dough forms. Knead: Knead the dough by hand or with a stand mixer for 8-10 minutes until smooth and elastic. It should be slightly sticky but manageable.
Bulk ferment
- Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for 8-12 hours or until it has doubled in size. If you don’t have the correct timing and need to place the dough in the fridge, transfer the dough to the refrigerator for an overnight cold rise.
- Shape Rolls: After the first rise, punch down the dough and divide it into 12-16 equal pieces, depending on your desired roll size. Shape each piece into a ball and place them in a greased 9×13-inch baking dish, leaving a little space between each roll for expansion. Second Rise: Cover the rolls and let them rise in a warm spot for another 2-3 hours or until they’ve puffed up and touched each other.
Bake
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until the tops are golden brown and the rolls sound hollow when tapped. Brush with butter: As soon as the rolls come out of the oven, brush them with melted butter for extra softness and shine. You can also sprinkle some salt flakes, sesame seeds, or anything else your heart desires 🙂 Cool and Serve: Allow the rolls to cool slightly before serving. Enjoy them warm with honey!
Notes
Tips for making perfect sourdough dinner rolls:
- If you want a faster process, you can add a small pinch of commercial yeast (1-2g) to help boost the rise time
- For a softer roll, replace part of the bread flour with all-purpose flour or add a bit more milk if the dough feels too dry
- Use an Active Starter: Make sure your sourdough starter is bubbly and active before starting.
- Allow Time for Rising: Sourdough takes longer to rise than recipes with commercial yeast, so plan ahead.
- Try Variations: Add garlic, herbs, or cheese to the dough for a unique flavor twist.
Reader Interactions