Sourdough Dinner Rolls

Sourdough dinner rolls are soft, fluffy, and infused with the distinct tang of natural fermentation. These rolls make a perfect addition to any meal, combining the rustic flavor of sourdough with the tender texture of traditional rolls.

Why You’ll Love This Recipe

• Deep, rich sourdough flavor
• Soft, fluffy interior with a light crust
• No commercial yeast required
• Flexible fermentation—same-day or overnight options
• Perfect for holidays, dinner parties, or everyday meals

Ingredients

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

• Active sourdough starter
• Bread flour or all-purpose flour
• Milk or water (warm)
• Butter (melted)
• Sugar or honey
• Salt
• Egg (optional, for egg wash)

Directions

1. Mix the dough: In a large bowl, combine starter, flour, warm milk, melted butter, sugar, and salt. Stir until a shaggy dough forms.
2. Knead until smooth and elastic (about 8–10 minutes by hand or mixer).
3. Bulk ferment: Cover and let rise in a warm place for 3–4 hours (or overnight at room temp) until doubled.
4. Divide and shape: Turn dough onto a floured surface. Divide into 8–12 equal pieces. Shape into tight balls and place in a greased baking dish or on a baking sheet.
5. Second proof: Cover and let rise 1–2 hours at room temperature until puffy, or refrigerate overnight.
6. Preheat oven to 375°F (190°C). Brush rolls with egg wash if using.
7. Bake for 20–25 minutes, until golden brown.
8. Cool slightly and serve warm.

Servings and Timing

• Servings: 8–12 rolls
• Prep time: 20 minutes
• Bulk fermentation: 3–4 hours (or overnight)
• Second proof: 1–2 hours
• Bake time: 20–25 minutes
• Total time: 5–7 hours (or overnight)

Variations

• Use tangzhong method for ultra-soft texture
• Add herbs, cheese, or garlic to the dough for flavor
• Make into pull-apart rolls by baking close together in a dish
• Shape into knots or spirals for visual flair
• Swap butter with olive oil for a dairy-free option

Storage/Reheating

• Room temperature: Store in an airtight container for up to 3 days
• Freeze: Cool completely and freeze in a sealed bag for up to 3 months
• Reheat:
  • Oven: Warm at 325°F for 10 minutes
  • Microwave: Wrap in a damp paper towel and microwave 10–15 seconds

FAQs

Do I need an active sourdough starter?

Yes, it should be bubbly and recently fed to ensure a good rise.

Can I use whole wheat flour?

Yes, but mix it with white flour to keep the rolls soft.

What’s the best way to shape rolls?

Tension-shape by rolling each piece into a tight ball for even baking.

Can I make these rolls vegan?

Yes—substitute milk with plant milk, butter with oil, and omit the egg wash.

Why are my rolls dense?

This usually means the dough was under-proofed or the starter wasn’t active enough.

Can I proof the dough in the fridge?

Yes, either during the bulk or second rise. Just bring to room temp before baking.

How can I get a shiny top?

Brush with egg wash before baking.

Do I need to score the rolls?

Not necessary for rolls, but you can lightly slash for aesthetics.

Can I bake these in a cast iron pan?

Yes, it gives a great crust and holds heat evenly.

Can I add flavorings to the dough?

Absolutely—try garlic, rosemary, cheddar, or even cinnamon sugar.

Conclusion

Sourdough dinner rolls are the perfect blend of flavor, texture, and tradition. Whether you’re baking them for a holiday feast or a cozy family dinner, these rolls bring warmth and homemade charm to any table. With flexible timing and simple ingredients, they’re an easy way to impress and enjoy real sourdough goodness.

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