Why You’ll Love Sourdough Dinner Rolls Recipe

These rolls are deliciously soft and tender with just a hint of tang from the sourdough culture. Because they use a naturally fermented sourdough starter instead of commercial yeast, they develop a richer flavor and better texture. Plus, a make‑ahead option lets you shape the rolls the night before and bake them fresh for your meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 Tbsp unsalted butter, melted, plus more for brushing after baking
1 cup whole milk, room temperature
2 Tbsp granulated sugar
1 tsp fine sea salt
3 cups bread flour (or all‑purpose flour)
½ cup active sourdough starter (bubbly and peaked)
1 tsp salted butter (to brush over rolls after baking)

Directions

Make the dough: In a large bowl or stand mixer, combine the whole milk, melted butter, sugar, and fine sea salt. Stir until the sugar dissolves.
Add flour and starter: Add the bread flour and active sourdough starter. Mix together with the paddle attachment (or a sturdy spatula) until combined. Cover with a damp towel and let rest 30 minutes to relax the gluten.
Knead: Switch to a dough hook and knead on medium speed for about 10–12 minutes until the dough is smooth and soft (or knead by hand 8–10 minutes).
Bulk fermentation: Transfer dough to a buttered bowl, cover, and allow to ferment overnight (8–12 hours) until nearly doubled.
Shape rolls: Divide the dough into 12 equal pieces. Shape each into a ball by pinching the sides and rolling gently to create surface tension.
Second proof: Place the rolls in a buttered baking dish, cover, and let rise about 2 hours (longer if cool).
Bake: Preheat the oven to 375°F (190°C) and bake in the top third of the oven for 25–30 minutes until golden brown. Brush with melted butter when hot.

Servings and timing

Servings: Makes about 12 rolls
Prep time: ~15 minutes
Resting/proofing time: ~10–14 hours (mostly hands‑off)
Bake time: ~25–30 minutes

Variations

Herb butter: Mix softened butter with minced rosemary, thyme, or parsley and brush onto rolls after baking.
Garlic‑butter: Melt butter with minced garlic and brush on hot rolls for a savory twist.
Cheesy: Sprinkle grated Parmesan or cheddar on rolls before baking for a cheesy crust.

Storage/Reheating

Room temperature: Store cooled rolls in an airtight container or resealable bag for up to 2 days. Refrigeration can dry them out.
Freezing: Cool completely, then place in a freezer‑safe bag, remove air, and freeze. Thaw at room temperature.
Reheat: Warm rolls in a 350°F (175°C) oven for 7–10 minutes, or microwave briefly with a slightly damp paper towel to keep them soft.

FAQs

How do I know if my sourdough starter is active enough?

Your starter should be bubbly and have at least doubled in size after its last feeding. If it doesn’t pass the float test (a spoonful floats in water), give it more time or a feeding before using.

Can I use all‑purpose flour instead of bread flour?

Yes, all‑purpose flour works, though bread flour tends to yield slightly taller and fluffier rolls due to higher protein content.

What if my dough doesn’t rise much?

Temperature affects fermentation. If it’s cool, give the dough more time or place it in a warm spot (under 90°F/32°C) to help it rise.

Can I make these rolls without a stand mixer?

Yes, you can knead by hand. The dough will be soft, but hand‑kneading works well if you continue until smooth and elastic.

How long can I proof shaped rolls before baking?

After shaping, let rolls proof until roughly doubled, typically 2–4 hours depending on room temperature.

Do I have to do the overnight fermentation?

The long fermentation develops flavor and texture, but you can speed it up in a warm environment if needed.

Can I use a different milk?

Whole milk gives richness, but you can substitute with plant‑based milk if preferred.

Why brush with butter after baking?

Brushing with butter adds flavor and keeps the crust soft and rich.

How can I make them sweeter?

Increase sugar slightly (e.g., to 3 Tbsp) for a touch more sweetness, but don’t add too much or it may affect the dough structure.

Are these rolls good for sandwiches?

Yes — make slightly larger portions and bake a little longer for soft sandwich rolls.

Conclusion

These sourdough dinner rolls bring together the rich flavor and airy texture that make homemade bread such a treat. With a long, mostly hands‑off fermentation and an easy shaping process, they’re perfect for holiday dinners, family meals, or any time you want fresh, soft rolls straight from the oven.