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Sourdough Dinner Rolls

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Soft, fluffy rolls with a subtle sourdough tang—perfect for holidays, weeknight dinners, or freezing ahead.

Ingredients

Units Scale
  • 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 3/4 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

  1. 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.
  2. 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.
  3. Leave the dough to rise at room temperature (ideally 70–75°F) for 8–10 hours or overnight. It should double in size.
  4. 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.
  5. Cover and let rise 1–2 hours, until puffy and nearly doubled.
  6. Preheat oven to 375°F (190°C). Bake rolls for 18–22 minutes, or until golden brown.
  7. Brush with melted butter while warm. Sprinkle with flaky salt if desired.

Equipment

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.

Nutrition

Find it online: https://www.brokenpranch.com/easy-sourdough-dinner-rolls/