Easy Sourdough Dinner Rolls
There’s something timeless about breaking bread together—especially when that bread is warm, fluffy, and fresh from your oven. These Easy Sourdough Dinner Rolls bring the best of both worlds: the rich flavor of fermented sourdough and the pillowy softness you expect from a dinner roll. It’s a recipe rooted in tradition but made for the everyday home cook.
A Bit of History
Dinner rolls have been a staple on American tables since the early 1900s. Fluffy yeast rolls graced Sunday suppers, church potlucks, and Thanksgiving feasts. But sourdough? That’s the old soul of bread baking. The tangy taste, developed through slow fermentation, dates back to ancient Egypt, and it has only grown more beloved through generations of bakers.
Combining these two traditions—the soft structure of rolls with the distinct sourdough flavor—feels like bringing a bit of history into your kitchen. Whether you’re a seasoned sourdough baker or just starting out, this recipe offers a simple, satisfying way to make dinner rolls that wow.
Easy Sourdough Dinner Rolls
Equipment
- Mixing bowl
- Kitchen scale
- Stand mixer optional
- Baking dish or sheet pan
- Bench scraper
- Tea towel
Ingredients
- 1 cup 240g active sourdough starter (fed and bubbly)
- 3/4 cup 180ml warm milk (dairy or non-dairy)
- 2 tablespoons honey or maple syrup
- 3 tablespoons softened butter or olive oil
- 1 teaspoon salt
- 2 ¾ to 3 cups 330–360g all-purpose flour (plus more for dusting)
Optional topping:
- 1 tablespoon melted butter for brushing
- Flaky sea salt or everything bagel seasoning
Instructions
- Mix Dough (Night Before): In a large bowl, combine starter, warm milk, honey, and butter. Stir until smooth. Add salt and 2 ¾ cups flour. Mix until a shaggy dough forms. If needed, add more flour a tablespoon at a time until the dough is tacky but not sticky.
- Knead by hand (8–10 minutes) or in a stand mixer (5–6 minutes) until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
- Leave the dough to rise at room temperature (ideally 70–75°F) for 8–10 hours or overnight. It should double in size.
- Turn the dough out onto a lightly floured surface. Divide it into 12 equal pieces and shape them into rolls. Place them in a greased 9×13 baking dish or on a parchment-lined sheet pan.
- Cover and let rise 1–2 hours, until puffy and nearly doubled.
- Preheat oven to 375°F (190°C). Bake rolls for 18–22 minutes, or until golden brown.
- Brush with melted butter while warm. Sprinkle with flaky salt if desired.
Notes
- Want a stronger tang? Extend the bulk fermentation up to 12 hours.
- Dairy-free? Sub with almond milk and olive oil.
- Low-fuss version: mix dough in the morning and bake by dinner.
🌀 Recipe Variations
- Garlic Herb Rolls: Add one teaspoon garlic powder and one tablespoon chopped fresh herbs (rosemary, parsley, thyme) to the dinner roll dough.
- Cheesy Rolls: Fold in 1 cup shredded cheese (cheddar or parmesan) before shaping.
- Whole Wheat: Swap up to 1 cup of all-purpose flour with whole wheat flour.
💥 Flavor Boosters
- Brush with garlic butter or herb-infused oil right out of the oven.
- Sprinkle everything bagel seasoning or sesame seeds before baking.
- Use browned butter for a deeper, nutty flavor.
🍽 What to Serve With
- Hearty stews and chilis
- Thanksgiving turkey or roast chicken
- Creamy soups like tomato basil or butternut squash
- Rolls add great texture to breakfast spreads with jam and scrambled eggs.
🍰 Dessert Pairings
- Apple crisp or baked cinnamon apples
- Pumpkin pie or sweet potato casserole
- Chocolate pudding or no-bake cheesecake
- Fresh berries with whipped cream compliment the fluffy dinner rolls.
❄️ Freezing & Storing
To Store:
You can keep rolls in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days and reheat before serving.
To Freeze (Before Baking):
Shape rolls and freeze on a tray. Once frozen, store in a zip-top bag. Thaw overnight, then let rise and bake as directed.
To Freeze (After Baking):
Cool completely. Wrap tightly and freeze up to 3 months. Reheat in the oven at 300°F until the dinner rolls are warmed through.
🥪 Ways to Use Leftovers
- Slice and toast with butter and jam
- Make slider sandwiches with pulled pork or shredded turkey
- Turn into mini French toast or breakfast roll-ups
- Cube and bake into croutons for salads or soups
❓ Extra FAQs
Can I use discard instead of an active starter?
This recipe needs an active, bubbly starter to rise correctly. Discard can be used in some recipes, but not this one.
My dough feels sticky—what should I do?
Add one tablespoon of flour until it’s tacky but does not stick to your fingers.
Can I speed up the rise time?
If your kitchen is fabulous, place the bowl in the oven with the light on to encourage faster fermentation.
Can I use whole milk instead of non-dairy milk?
Absolutely! Whole milk adds richness and softness to dinner rolls.
Can I bake these in a cast-iron skillet?
Yes! Just grease the skillet well and check for doneness around the 18-minute mark.
