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sourdough dinner rolls

Soft and Fluffy Sourdough Dinner Rolls Recipe

by Sylvia Hofer
If you’ve been searching for the best sourdough dinner roll recipe that’s soft, fluffy, and versatile enough for everything from weeknight soups to a Thanksgiving turkey or prime rib Christmas meal, you’ll come to the right place
5 from 2 votes
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Prep Time 25 minutes
Cook Time 15 minutes
Rise Time 8 hours
Total Time 8 hours 40 minutes
Course Side Dish
Cuisine American
Servings 24
Calories 81 kcal

Equipment

  • 1 Stand mixer
  • 1 Mixing bowl
  • 1 Baking dish
  • 1 Parchment paper
  • 1 Small bowl

Ingredients
  

  • 1 cup active sourdough starter (fed and bubbly)
  • ½ cup warm milk (room temperature)
  • 1 cup filtered water
  • 2 tablespoons melted butter
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 4 cups all purpose flour
  • For the egg wash: 1 egg + 1 teaspoon water whisked together

Instructions
 

Step 1

  • The night before baking, feed your sourdough starter so it’s bubbly and active by morning. You’ll need about 1 cup of active sourdough starter for this recipe.

Step 2

  • Step 2: In the bowl of a stand mixer fitted with a dough hook attachment, combine: Active starter, Warm milk, Water, Melted butter, Honey, Salt, 3 ½ cups of the flour
  • Mix on low speed until a rough dough forms and the sides of the bowl start to come clean. Increase to medium speed and mix for 3–4 minutes until you have a smooth dough. The dough should feel slightly tacky but not sticky.
  • If it still clings to the bowl, add the remaining ½ cup of flour, one tablespoon at a time.

Step 3

  • Keep the mixer running on medium speed for another 4–5 minutes until the dough feels elastic. You can perform a quick windowpane test, stretch a small piece of dough gently between your fingers. If it stretches thin without tearing, gluten has developed properly.

Step 4

  • Lightly oil or butter a mixing bowl, place the dough inside, and cover with plastic wrap or a tea towel. Let it rise in a warm place (around 75°F/24°C) for 6–8 hours, or until doubled in size.
  • This is your first proof, also called bulk fermentation. Depending on your starter’s strength and kitchen temperature, the dough rise time can vary. A slower, cooler rise always gives more of that sourdough flavor.

Step 5

  • Once the dough has completed bulk fermentation, transfer it to a lightly greased work surface. Use a bench scraper to divide it into 24 equal pieces, each weighing about 40 grams.
  • To shape:
  • Take one piece of dough, tuck the edges underneath, and roll it in a circular motion against the counter with your palm to create surface tension.
  • The top of the dough should look smooth and tight.
  • Arrange the shaped rolls in a greased baking dish or on a parchment paper–lined small sheet pan, spaced closely for pull-apart rolls, or farther apart for individual rolls.

Step 6

  • Cover the rolls lightly with plastic wrap or a tea towel. Let them rise in a warm place until puffed, about 2–4 hours.
  • When ready, the rolls should look pillowy and bounce back slowly when gently pressed on the top of the rolls.

Step 7

  • Preheat your oven to 425°F (218°C).
  • In a small bowl, whisk together one egg with a teaspoon of water. Using a pastry brush, gently coat the tops of the rolls with the egg wash. This step helps create that glossy, golden brown crust.

Step 8

  • Place the rolls in the preheated oven and bake for 12–15 minutes, rotating halfway through, until the tops are golden brown and the internal temperature reaches about 190°F (88°C).

Notes

Tips for the Best Sourdough Dinner Rolls

  • For best results, use a bubbly sourdough starter that’s at its peak, not flat or deflated.
  • Use bread flour for a stronger gluten network and lighter texture, but purpose flour (all-purpose) still makes a tender roll.
  • If you want to experiment, swap in ½ cup of whole wheat flour for flavor and color.
  • Don’t rush the dough rise, watch the dough, not the clock. Every kitchen’s temperature and starter strength are different.
  • A touch of olive oil in the bowl keeps the dough from sticking during bulk fermentation.
  • To make the rolls even more tender, brush them with melted butter right after baking.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Calories: 81kcalCarbohydrates: 17gProtein: 2gFat: 0.2gSodium: 98mgFiber: 1gSugar: 1g
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