Name: Soft Sourdough Dinner Rolls Recipe
Prep time: 10 min
Cook time: 30 min
Ingredients: 70 g 5tbs unsalted butter; 240 g whole milk; 200 g active sourdough starter; 1 egg; 50 g sugar; 500 g all purpose flour; 13 g salt; For finishing: 2 tablespoons unsalted butter (melted, kosher salt)

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These sourdough dinner rolls are soft, fluffy, and full of tangy flavor—perfect for pairing with soups, roasts, or hearty breakfast sandwiches.

These sourdough dinner rolls are soft, fluffy, and full of flavor—just the thing to dress up a dinner table. They pair perfectly with soups, pot roasts, or even as the base for a hearty breakfast sandwich with egg and bacon. Compared to traditional dinner rolls made with commercial yeast, this sourdough version brings a pleasant tang and is easier to digest.

Why You’ll Love This Recipe

Light and Fluffy with a Tangy Twist – These sourdough rolls are soft, pillowy, and lightly tangy, making them far more flavorful than store-bought dinner rolls.
Versatile for Any Meal – Serve them as a side for dinner, with soup, or even turn them into breakfast sandwiches. If you enjoy classic loaves like my Super Soft Sourdough Sandwich Bread Loaf or my everyday Sourdough Bread, you’ll love how these rolls fit right into your routine.
Simple Ingredients, Big Reward – Just flour, starter, butter, milk, egg, sugar, and salt come together beautifully. If you’re new to sourdough, this recipe is a perfect way to practice using your homemade sourdough starter.

What You’ll Need

Butter: Use unsalted butter, preferably grass-fed, for a rich flavor.
Milk: Whole milk gives the best texture and softness.
Sugar: Either brown sugar for a caramel note or white granulated sugar works well.
Starter: Use an active, bubbly sourdough starter fed within the last 6 hours.
Egg: Helps bind the dough and adds richness.
Flour: Organic spelt all-purpose flour is ideal, though regular organic all-purpose flour works too.
Salt: Unrefined sea salt brings out the flavor.

** Head to the recipe card at the bottom of the page for exact measurements.

Tools

Instructions

In a skillet, melt the butter over medium-low heat. Stir in the milk and set aside.
In your stand mixer with the paddle attachment, mix starter, egg, and sugar. Pour in the butter-milk mixture and combine well.
Add flour and salt, mixing until no dry pockets remain. Switch to the dough hook and knead on low speed for 8–10 minutes, until smooth and stretchy (passes windowpane test).
Transfer dough to a greased bowl, cover, and let rise until doubled (6–10 hours depending on kitchen temperature).
Grease a 9×13-inch baking dish. Divide dough into 15 equal portions (about 60–70g each) and shape into rolls. Arrange in a 3×5 layout in the dish.
Cover and let rise again until puffy, about 1½–3 hours.
Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown.
Brush tops with melted butter and sprinkle lightly with salt.

Baker’s Schedule

Overnight Rise

6:00 PM – Mix and knead dough. Let rise overnight.
8:00 AM – Shape into rolls, let rise 1½–3 hours.
11:00 AM – Bake 25–30 mins.

Same-Day Bake

7:00 AM – Mix and knead dough. Let rise 6–10 hours.
7:00 PM – Shape rolls, rise 1½–3 hours.
10:00 PM – Bake 25–30 mins.

FAQ

Yes! You can easily mix by hand. Whisk together the wet ingredients, stir in the dry with a wooden spoon, then knead on a lightly floured surface for about 10–12 minutes until the dough is smooth and elastic.

All-purpose flour is perfect, but if you prefer a chewier texture, bread flour with its higher protein content is a great option.

This usually means your starter wasn’t active enough, the dough didn’t rise long enough, or it was overworked. Make sure your starter is bubbly and give the dough enough fermentation time.

Absolutely! Add 1–2 teaspoons of dried herbs (like rosemary) or about ½ cup shredded cheese (such as cheddar) when mixing the dry ingredients for extra flavor.

For smaller rolls, divide the dough into 20 pieces (about 45–50g each) and bake for 20–25 minutes. For larger rolls, divide into 12 portions (80–90g each) and bake for 30–35 minutes.

The combination of milk, butter, and egg keeps the rolls tender. Brushing with melted butter right after baking makes the tops even softer.

From mixing to baking, plan on about 15–18 hours. This includes 15 minutes of mixing, a long first rise (12–14 hours), a second rise (1½–3 hours), and 25–30 minutes of baking.

If they’re too tangy, your starter may be overly sour or the dough fermented too long. For a milder flavor, shorten the first rise to around 10–12 hours.

The sheen comes from brushing melted butter on while the rolls are still hot from the oven—it gives them that bakery-style finish.

Yes, you can replace up to half of the all-purpose flour with whole wheat (1–1.5 cups). Just add 1–2 tablespoons more milk if the dough feels dry, and expect a slightly denser texture with a shorter rise time.

Tips

1. Use an Active Starter:

Make sure your starter is lively and bubbly before mixing—it’s the key to a good rise, especially with this richer dough.

2. Check with the Windowpane Test:

After kneading, stretch a small piece of dough. If it tears before you can see light through it, knead a little longer until it’s strong and elastic.

3. Be Patient with the First Rise:

Don’t rush the bulk fermentation. A slow rise (6–10 hours in a warm spot, 70–75°F / 21–24°C) develops both texture and flavor.

4. Keep Rolls Even:

For uniform baking, divide the dough into equal portions (around 60–70g each). A kitchen scale makes this simple.

5. Know When They’re Ready:

During the second rise (1½–3 hours), rolls should look puffy and nearly doubled. A gentle poke that springs back slowly means they’re good to bake.

6. Avoid Overbaking:

Bake until golden, about 25–30 minutes. Check the center with a toothpick—if it comes out clean, they’re done.

7. Brush with Butter:

Right out of the oven, brush the tops with melted butter. It gives a glossy, soft finish, and a light sprinkle of salt balances the flavor.

8. Reheat Leftovers Properly:

Microwave with a damp paper towel for 10–15 seconds to keep them moist, or warm in a 325°F (165°C) oven for 5–7 minutes.

Storage

Store cooled rolls in an airtight container or bag for up to 3 days.

Keep in an airtight container for up to 1 week (reheat to restore softness).

Freeze for up to 3 months, separating rolls with parchment. Reheat from frozen at 300°F (150°C) for 8–10 minutes.

Microwave with a damp paper towel for 10–15 seconds or warm in a 325°F (165°C) oven for 5–7 minutes.

Soft Sourdough Dinner Rolls Recipe

These sourdough dinner rolls are soft, fluffy, and full of tangy flavor—perfect for pairing with soups, roasts, or hearty breakfast sandwiches.

Prep Time 10

Cook Time 30

Serving Size 15

Equipment

Large mixing bowl
Measuring Cups and Spoons/ kitchen scale
Whisk or fork
Wooden spoon or spatula
Kitchen Aid

Ingredients

70 g 5tbs unsalted butter
240 g whole milk
200 g active sourdough starter
1 egg
50 g sugar
500 g all purpose flour
13 g salt
For finishing: 2 tablespoons unsalted butter melted, kosher salt

Instructions

In a skillet, melt the butter over medium-low heat. Stir in the milk and set aside.
In your stand mixer with the paddle attachment, mix starter, egg, and sugar. Pour in the butter-milk mixture and combine well.
Add flour and salt, mixing until no dry pockets remain. Switch to the dough hook and knead on low speed for 8–10 minutes, until smooth and stretchy (passes windowpane test).
Transfer dough to a greased bowl, cover, and let rise until doubled (6–10 hours depending on kitchen temperature).
Grease a 9×13-inch baking dish. Divide dough into 15 equal portions (about 60–70g each) and shape into rolls. Arrange in a 3×5 layout in the dish.
Cover and let rise again until puffy, about 1½–3 hours.
Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown.
Brush tops with melted butter and sprinkle lightly with salt.

Notes

Tips

Use an Active Starter: Make sure your starter is lively and bubbly before mixing—it’s the key to a good rise, especially with this richer dough.
Check with the Windowpane Test: After kneading, stretch a small piece of dough. If it tears before you can see light through it, knead a little longer until it’s strong and elastic.
Be Patient with the First Rise: Don’t rush the bulk fermentation. A slow rise (6–10 hours in a warm spot, 70–75°F / 21–24°C) develops both texture and flavor.
Keep Rolls Even: For uniform baking, divide the dough into equal portions (around 60–70g each). A kitchen scale makes this simple.
Know When They’re Ready: During the second rise (1½–3 hours), rolls should look puffy and nearly doubled. A gentle poke that springs back slowly means they’re good to bake.
Avoid Overbaking: Bake until golden, about 25–30 minutes. Check the center with a toothpick—if it comes out clean, they’re done.
Brush with Butter: Right out of the oven, brush the tops with melted butter. It gives a glossy, soft finish, and a light sprinkle of salt balances the flavor.
Reheat Leftovers Properly: Microwave with a damp paper towel for 10–15 seconds to keep them moist, or warm in a 325°F (165°C) oven for 5–7 minutes.

Storage

Room Temperature: Store cooled rolls in an airtight container or bag for up to 3 days.
Refrigerator: Keep in an airtight container for up to 1 week (reheat to restore softness).
Freezer: Freeze for up to 3 months, separating rolls with parchment. Reheat from frozen at 300°F (150°C) for 8–10 minutes.
Reheating: Microwave with a damp paper towel for 10–15 seconds or warm in a 325°F (165°C) oven for 5–7 minutes.

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