Sourdough Dinner Rolls Recipe

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Sourdough Dinner Rolls Recipe

Introduction

Sourdough dinner rolls combine the comforting softness of a classic roll with the deep, tangy flavor that only natural fermentation can offer. Whether you’re serving a holiday meal or a simple weeknight dinner, these rolls bring warmth, aroma, and rustic charm to the table.

Unlike traditional dinner rolls, sourdough dough requires slow fermentation. This extra time rewards you with better texture, improved digestibility, and that subtle sourdough complexity that elevates even the simplest meal. These rolls develop a beautifully golden crust while staying incredibly soft and airy inside.

Perfect for beginners and seasoned bakers alike, this recipe uses active sourdough starter for rise and flavor. With the right timing and technique, you’ll create bakery-quality rolls that your family will request again and again.

Cooking Time & Serving

• Prep Time: 20 minutes (plus fermentation time)
• First Rise: 3–4 hours
• Second Rise: 1–2 hours
• Bake Time: 20–25 minutes
• Total Time: About 5–7 hours
• Servings: 12 rolls

Ingredients

Dough

• 1 cup (240g) active sourdough starter
• 1 cup (240ml) warm milk
• 4 tablespoons unsalted butter, softened
• 2 tablespoons granulated sugar or honey
• 1 ½ teaspoons salt
• 3 to 3 ½ cups (360–420g) all-purpose flour

For Brushing

• 2 tablespoons melted butter
• Optional: flaky sea salt or herbs

How to Make Sourdough Dinner Rolls

1. Mix the Dough

1. In a large bowl, combine the active sourdough starter, warm milk, sugar, and softened butter.
2. Add the salt and 3 cups of flour. Mix until a soft, slightly sticky dough forms.
3. Add additional flour only if needed.

2. Knead

4. Knead the dough by hand or with a stand mixer (5–8 minutes) until smooth, elastic, and slightly tacky.

3. First Rise (Bulk Fermentation)

5. Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap.
6. Allow it to rise at room temperature for 3–4 hours, or until puffy and nearly doubled in size.

4. Shape the Rolls

7. Turn the dough out onto a floured surface.
8. Divide into 12 equal pieces.
9. Shape each piece into a tight ball and place them into a buttered 9×13-inch baking dish.

5. Second Rise

10. Cover and let the rolls rise for 1–2 hours, or until noticeably expanded and touching each other.

6. Bake

11. Preheat oven to 375°F (190°C).
12. Bake 20–25 minutes or until golden brown on top.

7. Finish

13. Brush the warm rolls with melted butter.
14. Serve immediately or cool and store.

Notes

• Starter Activity: Make sure your sourdough starter is bubbly and active for best rise.
• Overnight Option: Let the shaped rolls rise overnight in the fridge for convenience.
• Flavor Variations: Add garlic, herbs, or cheese for extra flavor.
• Soft Rolls Tip: Bake with a pan of hot water on a lower oven rack for a softer crust.

FAQs

1. Can I use whole wheat flour?

Yes—replace up to 1 cup with whole wheat flour. Add extra warm milk if needed.

2. Can I freeze sourdough rolls?

Absolutely! Freeze baked rolls for up to 3 months. Warm them in the oven before serving.

3. What if my dough isn’t rising?

Your starter may not be active enough, or your kitchen may be too cold. Allow more time or warm the environment slightly.

4. Can I make them dairy-free?

Yes—use plant milk and plant-based butter instead.

Nutrition (Per Serving – 1 Roll)