Soft Sourdough Dinner Rolls Recipe

Introduction

These soft sourdough dinner rolls are wonderfully fluffy with a subtle tang from the starter. Perfectly golden and brushed with butter, they make a delightful addition to any meal and are surprisingly easy to prepare with a little time and patience.

Ingredients

• 1 tablespoon sourdough starter
• 1/3 cup + 1 tablespoon all-purpose flour
• 3 1/2 tablespoons water
• 2 tablespoons butter
• 1 cup milk
• 3 tablespoons sugar (or 2 tablespoons honey)
• 1 teaspoon salt
• 1/2 cup active sourdough starter
• 3 cups + 2 tablespoons bread flour
• 1 tablespoon melted butter (for brushing after baking)

Instructions

1. Step 1: Feed your starter about 12 hours before mixing the dough. Combine ingredients to make ½ cup (100 g) of active sourdough starter in a clean jar. Stir well, loosely cover, and let it rise at room temperature until doubled in size and bubbly.
2. Step 2: Melt 2 tablespoons butter, milk, sugar (or honey), and salt together over low heat in a small saucepan. Pour into a mixing bowl and allow to cool to room temperature.
3. Step 3: Add the flour and ½ cup active sourdough starter to the cooled butter mixture. Stir with a spatula until fully combined with no dry spots. Cover and let rest at room temperature for 1 hour.
4. Step 4: Perform 3 sets of stretch and folds, spaced 30 minutes apart. To do this, stretch the dough from one side up and over itself, then turn the bowl a quarter turn and repeat until a full circle is complete. Keep the bowl covered between sets. After the last set, cover and let the dough rise for 2 hours until it increases by about 50% in size.
5. Step 5: Turn the dough onto a floured surface and divide into 12 equal pieces, about 65 grams each. Shape each piece into a smooth ball by gathering the sides and pinching together, then flip seam-side down.
6. Step 6: Arrange the rolls in a lightly greased glass baking dish. Cover with a tea towel and let rise for 3 to 4 hours until puffy.
7. Step 7: Preheat your oven to 375°F (190°C) about 20 minutes before baking. Bake the rolls for 25 to 30 minutes until golden brown. Check that the internal temperature reaches 190°F for doneness.
8. Step 8: Brush the hot rolls with melted butter and serve warm.

Tips & Variations

• Substitute honey for sugar for a different sweetness and flavor depth.
• Use a stand mixer with a dough hook for the mixing and stretch-fold steps to save time.
• For a richer taste, swap half the milk with cream or add an egg to the dough.
• Try topping the rolls with sesame or poppy seeds before baking for extra texture.

Storage

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Reheat frozen rolls wrapped in foil at 350°F (175°C) for about 10-15 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use inactive sourdough starter?

The sourdough starter needs to be active and bubbly to properly leaven the dough. Feeding it 12 hours ahead as directed ensures it’s ready to use.

What if my dough doesn’t rise much during the first or second rise?

Temperature impacts rising time; a warmer environment helps. You can extend the rise time slightly or try placing the dough in a warm spot to encourage proper fermentation.

Soft Sourdough Dinner Rolls Recipe

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★★★★★

4.6 from 105 reviews

These Soft Sourdough Dinner Rolls are wonderfully fluffy and flavorful, featuring the gentle tang of sourdough starter balanced with a rich buttery sweetness. Perfect for serving alongside dinner or as a snack, these rolls require an extended fermentation process yielding a tender crumb and golden crust.

• Author: Zane
• Prep Time: 15 minutes (plus 12 hours for starter feed and multiple rises)
• Cook Time: 25-30 minutes
• Total Time: 8 hours 45 minutes
• Yield: 12 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Starter Feed

• 1 tablespoon sourdough starter
• 1/3 cup + 1 tablespoon all-purpose flour
• 3 1/2 tablespoons water

Dough

• 2 tablespoons butter
• 1 cup milk
• 3 tablespoons sugar (or 2 tablespoons honey)
• 1 teaspoon salt
• 1/2 cup active sourdough starter
• 3 cups + 2 tablespoons bread flour

For Brushing

• 1 tablespoon melted butter (for brushing the top of the rolls after baking)

Instructions

1. Feed Your Starter: About 12 hours before mixing the dough, combine 1 tablespoon sourdough starter, 1/3 cup + 1 tablespoon all-purpose flour, and 3 1/2 tablespoons water in a clean jar. Stir well, loosely cover, and let it rise at room temperature until it doubles in size with plenty of bubbles visible on the surface and sides.
2. Prepare Butter Mixture: At 7:30 AM, gently melt 2 tablespoons butter with 1 cup milk, 3 tablespoons sugar (or 2 tablespoons honey), and 1 teaspoon salt over low heat. Once combined, pour into a mixing bowl and let it cool to room temperature.
3. Mix the Dough: At 8 AM, add the 3 cups + 2 tablespoons bread flour and 1/2 cup active sourdough starter to the cooled butter mixture. Stir thoroughly with a spatula until fully combined and no dry flour remains. Cover the bowl and rest the dough at room temperature for 1 hour.
4. First Rise with Stretch and Folds: Between 9 AM and 11 AM, perform three sets of stretch and folds spaced 30 minutes apart. To do this, pick up the dough from one side, stretch it up and fold it over itself, turning the bowl a quarter turn each time until one full rotation is complete. Keep the bowl covered when not folding. After the last fold, cover and allow dough to rise until increased by 50%, approximately 2 hours.
5. Shape and Second Rise: At 12 PM, turn dough onto a floured surface and divide into 12 equal pieces (~65 grams each). Shape each into a smooth ball by gathering the edges and pinching the seam side down. Place the balls in a lightly greased glass baking dish, cover with a tea towel, and let rise at room temperature for 3 to 4 hours.
6. Bake the Rolls: Approximately 20 minutes before baking, preheat the oven to 375°F (190°C). Bake rolls for 25–30 minutes until golden brown and the internal temperature reaches 190°F. Remove from the oven and immediately brush tops with 1 tablespoon melted butter. Serve warm.

Notes

• Ensure the sourdough starter is active and bubbly before using to get the best rise.
• The long proofing times at room temperature develop flavor and texture—don’t rush the fermentation process.
• You can substitute honey for sugar if you prefer a more natural sweetener.
• For a quicker method, a stand mixer can be used to knead the dough if preferred.
• Rolls can be made ahead and frozen after the shaping stage; thaw and allow to rise before baking.
• Check the internal temperature with a food thermometer to guarantee perfect doneness.

Keywords: sourdough, dinner rolls, soft rolls, bread, homemade rolls, sourdough bread, baking