Sourdough Dinner Rolls

These soft and fluffy sourdough dinner rolls are perfect for any meal. Made with a tangy sourdough starter, these rolls are easy to prepare and offer a rich, complex flavor that pairs well with various dishes. Whether you’re serving them for a holiday feast or as part of a casual dinner, these sourdough rolls are sure to impress.

Table of Contents

You’ll Love This Sourdough Dinner Rolls

Sourdough dinner rolls have a unique, slightly tangy taste that complements their soft, pillowy texture. They are made with a sourdough starter, which not only adds depth of flavor but also improves their digestibility. The slow fermentation process gives these rolls a subtle sourness while keeping them light and fluffy. Plus, they can be made ahead of time, making them perfect for busy cooks.

Ingredients You’ll Need

1 cup (240g) active sourdough starter (fed and bubbly)
1 cup (240ml) warm milk (or plant-based alternative)
2 tbsp (30g) unsalted butter, melted
2 tbsp (30g) sugar
1 ½ tsp salt
3 cups (360g) all-purpose flour, more as needed
1 egg (for egg wash)

Instructions

Mix the dough: In a large mixing bowl, combine the active sourdough starter, warm milk, melted butter, sugar, and salt. Stir until well combined.
Add flour: Gradually add the all-purpose flour, mixing until a soft dough forms. If the dough is too sticky, add more flour, one tablespoon at a time, until it becomes manageable but still slightly sticky.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
Bulk fermentation: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size. You can also refrigerate it overnight for a slower fermentation.
Shape the rolls: Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball by tucking the edges under and rolling them on a flat surface to create a smooth top.
Second rise: Place the rolls in a greased 9×13-inch baking dish or on a parchment-lined baking sheet, leaving a bit of space between them. Cover and let them rise for 2-3 hours, or until they have puffed up.
Preheat the oven: About 30 minutes before baking, preheat your oven to 375°F (190°C).
Egg wash: In a small bowl, whisk the egg and brush it lightly over the tops of the rolls to give them a golden-brown finish when baked.
Bake the rolls: Bake the sourdough dinner rolls in the preheated oven for 20-25 minutes, or until golden brown and cooked through. The internal temperature should reach 200°F (93°C) when tested with a thermometer.
Cool and serve: Remove the rolls from the oven and allow them to cool for a few minutes before serving warm.

MORE RECIPES: Poblano Chicken Chowder & Rotel Chicken Spaghetti Recipe

Serving Suggestions

These sourdough dinner rolls are perfect alongside soups, stews, or holiday dinners. Serve them warm with butter, or use them to make mini sandwiches with roasted meats and cheeses. You can also experiment by adding herbs or garlic to the dough for extra flavor. For a sweet twist, try brushing them with honey butter.

How to Store Sourdough Dinner Rolls

To store sourdough dinner rolls, allow them to cool completely, then place them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can freeze them by wrapping them in plastic wrap and placing them in a freezer-safe bag for up to 3 months. To reheat, thaw them at room temperature and warm them in the oven for a few minutes before serving.

Additional Tips: Sourdough Dinner Rolls

Substitutions: If you prefer a dairy-free version, substitute the milk with a plant-based alternative, such as almond or oat milk, and use vegan butter.
Make ahead: You can prepare the dough in advance and refrigerate it overnight for a slower fermentation. This enhances the flavor and makes the rolls more digestible.
Troubleshooting: If your dough is too sticky to handle, add more flour gradually. If the dough doesn’t rise, make sure your sourdough starter is active and bubbly before using it.
Variations: Add a teaspoon of garlic powder or herbs like rosemary to the dough for a savory twist. For a sweeter roll, sprinkle a little sugar on top before baking.