My perfectly fluffy and tangy Sourdough Dinner Rolls are the ultimate comfort food. They are a great addition to any meal, especially for the holidays.
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You can form the dough in the morning and bake it fresh for dinner the same day. My beginner-friendly step-by-step guide includes the baking schedule and will help you create the perfect dinner rolls every time.
Dinner rolls are a must-have and one of the most enjoyable parts of the meal. Just like my other bread recipes, Easy Rustic Sourdough Flatbread Recipe, Japanese Hokkaido Milk Bread, and Black Pepper Sourdough Focaccia, this recipe is perfect for special occasions like Thanksgiving, Christmas, and Easter dinners. Once you've tried a batch of Homemade Sourdough Dinner Rolls, you'll never go back to store-bought again.
Why This Recipe Works?
- The use of sourdough starter instead of commercial yeast gives the rolls their distinctive tangy flavor and also makes them easier to digest.
- The recipe involves a slow bulk fermentation process, which allows the dough to develop more flavor and results in light and fluffy dinner rolls.
- Making Sourdough Rolls is relatively simple with clear instructions that make it easy to follow, even for beginner bakers.
- You can mix the dough in the morning and bake the rolls fresh for dinner the same day.
- Or you can make them ahead and store them in the freezer for later use.
- You can enjoy this delicious and versatile side dish with a wide range of meals, from soups and stews to holiday roasts and beyond.
Where to Obtain a Sourdough Starter?
To make these fluffy Sourdough Dinner Rolls, you'll need a sourdough starter. Keep in mind that every sourdough starter is unique, but there are several methods for acquiring one:
- Create your own - You can easily make a sourdough starter by mixing flour and water and letting it sit for a few days. Over time, it will develop into a bubbly and active starter that's perfect for sourdough bread recipes.
- Purchase from a bakery - Some bakeries may offer sourdough starters for sale, which you can then use to make your own bread at home.
- Request from a friend - If you know someone who already has an active sourdough starter, they may be willing to share it with you so that you can use it for your own sourdough bread recipe.
- Buy online - If you're unable to find a sourdough starter locally, you can check specialty stores and online marketplaces like Amazon to buy a starter kit and have it delivered to your doorstep.
Baking Schedule
To make these dinner rolls, there are two possible schedules you can follow. It's worth noting that the timing provided in the recipe is simply a suggestion, so feel free to adjust it to suit your personal schedule and needs.
Same-Day Dinner Rolls
By following this sample schedule, you can easily start making your sourdough dinner rolls in the morning and have them ready to serve by dinnertime.
Simply remember to feed your starter the night before you plan to bake.
- 8:00 AM: Mix together the active sourdough starter, flour, salt, water, butter, and honey in a large bowl. Knead the dough on a lightly floured surface until it becomes smooth and elastic.
- 9:00 AM: Place the dough back in a clean bowl, cover it with a cloth, and bulk ferment at room temperature for a few hours.
- 1:00 PM: Punch down the dough and shape it into dinner roll-sized balls.
- 2:00 PM: Place the rolls on a lightly oiled baking dish, cover them with a cloth, and let them rise again for another hour or two.
- 5:00 PM: Preheat your oven to 200° C (390° F) and bake the rolls for 20-25 minutes or until golden brown.
- 5:30 PM: Take the rolls out of the oven, let them cool for a few minutes, and serve them up with your favorite dinner. Enjoy!
Overnight Bread Rolls
- 3:00 PM: Mix together the active sourdough starter, flour, salt, water, butter, and honey in a large bowl. Knead the dough until it becomes smooth and elastic.
- 4:00 PM: Place the dough in a clean bowl, cover it with a cloth, and bulk ferment at room temperature for a few hours.
- 7:00 PM: After the first rise, cover the bowl with a cloth or cling film and place it in the refrigerator for overnight fridge-proofing.
The next day morning
- 8:00 AM: Punch down the dough and shape it into dinner roll-sized balls.
- 8:15 AM: Place the rolls on a lightly oiled baking dish, cover them with a cloth, and let them rise again for a few more hours.
- 11:15 AM: Preheat your oven to 200° C (390° F) and bake the rolls for 20-25 minutes or until golden brown.
- 11:45 AM: Take the rolls out of the oven, let them cool for a few minutes, and serve them up with your favorite lunch. Enjoy!
Of course, the exact timing may vary depending on your kitchen temperature, but these sample schedules should give you a general idea of how to plan out your sourdough dinner roll baking.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Active Sourdough Starter
The sourdough starter is a crucial ingredient in this recipe, and it needs to be activated 12 hours before you begin making your dinner rolls. To activate your starter, simply mix 20 grams (¾ oz) of it with 40 grams (½ oz) of water and 40 grams (½ oz) of plain (all-purpose) flour.
Cover the mixture with a lid or cling film and leave it in a warm place for 12 hours or until you're ready to use it.
Other than an active sourdough starter, you'll need to gather a few more things:
- Strong white flour/bread flour - Make sure to use white bread flour that has a higher protein content than 'regular' flour and is perfect for the light and fluffy texture we are after. However, you can replace it with plain (all-purpose flour) if you want and still have excellent results.
- Honey - It adds flavor to the loaf. You can substitute it with sugar.
- Butter - It adds flavor and gives the bread a pillowy and soft texture.
- Milk - It adds a rich and creamy flavor, as well as provides additional moisture to the dough. Milk contains lactose, a natural sugar that can help feed the yeast in the sourdough starter and promote fermentation. Milk also contains fat, which can help tenderize the crumb and create a softer texture.
- Salt - I use regular table salt but you can substitute it with kosher salt or fine sea salt.
Making the Perfect Sourdough Rolls
Mix the Dough
To ensure that your bread rolls have a lovely rise and texture, it's crucial to use a sourdough starter that is active, strong, and well-fed, ideally just after it has peaked and is full of bubbles.
To get your sourdough starter ready, activate it 12 hours before you plan to start making the recipe. Combine 20 grams (¾ oz) of sourdough starter with 80 grams (3 oz) of water and 80 grams (3 oz) of strong white bread flour.
Place a lid or cling film over it and keep it in a warm area for 12 hours or until you are prepared to use it.
Take a large mixing bowl and mix together the active sourdough starter, flour, warm milk, honey, salt, and melted butter.
Mix until there are no dry spots.
Then, turn the dough out onto a floured surface and knead it for several minutes until it becomes smooth and elastic. Cover the bowl with a tea towel and leave it to rest for an hour.
If you like, you have the option to use a stand mixer for kneading. To do so, place the active sourdough starter, flour, warm milk, honey, salt, and melted butter into the bowl of a stand mixer fitted with a dough hook.
Knead the mixture at medium speed for approximately 6-7 minutes until the dough begins to come away from the sides of the bowl.
Transfer the dough to a clean glass bowl, cover it with a kitchen towel, and let it rest for one hour.
Stretch and Fold
Once the dough has rested for an hour, it's ready for the stretch-and-fold technique. This method assists in the formation of gluten, which is what gives sourdough bread its distinctively chewy texture. To use the stretch-and-fold technique, wet your hands and grab the dough from the bottom of the bowl.
Fold the dough upwards and fold it over itself.
Rotate the bowl a quarter turn and repeat the process. Repeat this four times, completing a full rotation.
Cover the bowl with a kitchen towel and allow it to rest for 30 minutes. Repeat the stretch-and-fold technique three more times, with 30-minute intervals in between each round. The dough should feel lighter and puffier and have increased in size by approximately 40%.
Proof the Dough (Bulk Fermentation)
After the last stretch-and-fold, cover the dough with a kitchen towel and allow it to rise in a warm spot. If the temperature is warm enough, 2 to 3 hours may be sufficient (or possibly less), but allow more time for fermentation if it's colder.
To achieve the best results, keep an eye on the dough's progress rather than relying solely on the clock. You can make the bulk fermentation overnight if you prefer. To do so, simply cover the bowl with a cloth or cling film and place it in the refrigerator for overnight fridge-proofing.
Transfer the dough onto a floured work surface, ensuring to remove it from the bowl. If it has been kept in the refrigerator overnight, allow it to rest at room temperature for 20 minutes before shaping.
Shape the Dinner Rolls
Divide the dough into 12 equal-sized balls, using a scale to ensure they all are the same size. Take each piece and bring all of the edges towards the center to create a compact ball. Flip the ball over so that the seam side is facing downwards.
Using your palms, cup the dough ball and rotate it on the work surface to create surface tension. This will help the dough keep its shape during baking.
If the dough feels sticky, use flour as needed to prevent it from sticking to your hands. Repeat the process for the remaining portions of dough until all the balls are shaped.
Put the shaped rolls into a lightly greased baking dish of approximately 23cm x 23cm (9 inches x 9 inches) in size or equivalent.
The rolls should be positioned so that they are lightly touching each other, but not too tightly packed. Cover the baking dish and let the sourdough rolls have their final proofing for 2-3 hours in a warm area until they have doubled in size.
The rise time can be longer or shorter depending on the room temperature.
Bake
While the dough is proofing, preheat your oven to 200℃ (390℉). Bake the rolls in the preheated oven for approximately 25 minutes, or until they have turned a deep golden brown.
Once done, brush the tops of the warm dinner rolls with melted butter.
Recipe Tips From the Chef
- Use high-quality flour for the best results. Consider using bread flour, which has a higher protein content than all-purpose flour and can help give the rolls a chewy texture.
- Sourdough baking is all about precision, so it's important to measure your ingredients accurately. Using a digital scale is the best way to ensure that you're getting the right amount of flour, water, and starter.
- Ensure that your sourdough starter is active and healthy before starting the recipe. This will ensure that the dough rises properly.
- Sourdough needs time to rise, so don't be tempted to rush the process by increasing the temperature or adding more yeast. Let the dough rise at its own pace and you'll be rewarded with light and fluffy dinner rolls.
- While traditional sourdough is made with white flour, you can experiment with other types of flour to create different flavors and textures. Whole wheat, rye, and spelt are all great options to try.
Serving Suggestions
Sourdough dinner rolls can be served in a variety of ways. Here are a few ideas:
- Butter or cheese and jam - Simply spread a pat of butter or Whipped Brie Cheese with Honey and Thyme, and some Rhubarb Jam on top of a warm sourdough dinner roll for a delicious and classic breakfast or brunch option.
- Soup or stew - Sourdough dinner rolls are the perfect accompaniment to a hearty bowl of Chicken and Dumpling Soup, Marry Me Chicken, Steak Picado (Bistec Picado), or Bamya - Turkish Okra Stew. Dip the rolls into the broth or use them to soak up any remaining sauce on your plate.
- Sandwiches - Use sourdough dinner rolls as the base for your favorite sandwich. They add a tangy flavor and chewy texture that pairs well with a variety of fillings.
- Toasted with garlic butter - Cut the rolls in half, spread some garlic butter on top, and toast them in the oven for a delicious and fragrant appetizer or snack. Or serve them as garlic bread along with your favorite pasta dishes such as Spicy and Creamy Swedish Meatball Pasta or Chicken and Chorizo Pasta.
- Thanksgiving or holiday dinners - Sourdough dinner rolls are a perfect addition to any holiday meal. Serve them warm with a side of butter or gravy for a comforting and delicious side dish along with Honey Glazed Baked Ham, Perfect Roast Turkey, or Boneless Leg of Lamb Recipe (Roasted).
Recipe FAQs
To determine if your sourdough starter is active, look for bubbles on the surface and a slightly sour aroma.
You can also do a float test by dropping a small amount of the starter into a cup of water. If it floats, it's ready to use.
Yes, you can make sourdough dinner rolls in advance and store them in an airtight container or freezer bag until ready to serve.
To reheat, warm the rolls in the oven at a low temperature until heated through.
Yes, you can freeze sourdough dinner rolls after they have been baked. Simply let them cool to room temperature, then store them in an airtight container or freezer bag for up to three months.
To reheat, thaw the rolls at room temperature, then warm them in the oven for a few minutes before serving.
Related Recipes
For more delicious homemade bread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these perfectly fluffy and tangy Sourdough Dinner Rolls as much as you enjoy eating them! 🙂
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Sourdough Rolls
Ingredients
- 3 ½ oz active sourdough starter (100 grams)
- 3 cups strong white flour - bread flour (375 grams)
- 1 cup lukewarm milk (240 ml)
- 1 teaspoon salt
- 1 tablespoon honey
- 2 tablespoon melted butter (for the dough)
- 1 tablespoon melted butter (for brushing baked dinner rolls)
Instructions
Mixing the Dough
- To get your sourdough starter ready for Homemade Sourdough Dinner Rolls, activate it 12 hours before you plan to start making the recipe.
- Combine 20 grams (¾ oz) of sourdough starter with 80 grams (3 oz) of water and 80 grams (3 oz) of strong white bread flour.
- Place a lid or cling film over it and keep it in a warm area for 12 hours or until you are prepared to use it.
- Take a large mixing bowl and mix together the active sourdough starter, flour, milk, honey, salt, and melted butter.
- Mix until there are no dry spots.
- Then, turn the dough out onto a floured surface and knead it for several minutes until it becomes smooth and elastic.
- Cover the bowl with a tea towel and leave it to rest for 1 hour.
- If you like, you have the option to use a stand mixer for kneading.
- To do so, place the active sourdough starter, flour, warm milk, honey, salt, and melted butter into the bowl of a stand mixer fitted with a dough hook.
- Knead the mixture at medium speed for approximately 6-7 minutes until the dough begins to come away from the sides of the bowl.
- Cover the bowl with a tea towel and leave it to rest for 1 hour.
Stretching and Folding
- After the dough has rested for 1 hour, it's time to use the stretch-and-fold method. This method helps the gluten develop, which is what gives sourdough bread its signature chewy texture.
- To do the stretch-and-fold method, wet your hands and grab the dough from the bottom of the bowl.
- Stretch it upwards and fold it over itself. Rotate the bowl a quarter turn and repeat the process. Do this four times, so you've done a full rotation.
- Cover the bowl with a tea towel and let it rest for 30 minutes.
- Repeat the stretch-and-fold method three more times, with 30-minute rests in between each round.
- The dough should feel lighter and puffier and have increased in size by approximately 40%.
Proofing the Dough (Bulk Fermentation)
- After the last stretch-and-fold, cover the dough with a kitchen towel and allow it to rise in a warm spot
- If the temperature is warm enough, 2 to 3 hours may be sufficient (or possibly less), but allow more time for fermentation if it's colder.
- To achieve the best results, keep an eye on the dough's progress rather than relying solely on the clock.
- You can make the bulk fermentation overnight if you prefer. To do so, simply cover the bowl with a cloth or cling film and place it in the refrigerator for overnight fridge-proofing.
- Transfer the dough onto a floured work surface, ensuring to remove it from the bowl.
- If it has been kept in the refrigerator overnight, allow it to rest at room temperature for 20 minutes before shaping.
Shaping the Dinner Rolls
- Divide the dough into 12 equal-sized balls, using a scale to ensure they are all the same size.
- Take each piece and bring all of the edges towards the center to create a compact ball.
- Flip the ball over so that the seam side is facing downwards. Using your palms, cup the dough ball and rotate it on the work surface to create surface tension. This will help the dough keep its shape during baking.
- If the dough feels sticky, use flour as needed to prevent it from sticking to your hands.
- Repeat the process for the remaining portions of dough until all the balls are shaped.
- Put the shaped rolls into a lightly greased baking dish of approximately 23cm x 23cm (9 inches x 9 inches) in size or equivalent.
- The rolls should be positioned so that they are lightly touching each other, but not too tightly packed.
- Cover the baking dish and let the sourdough rolls have their final proofing for 2-3 hours in a warm area until they have doubled in size.
Baking the Dinner Rolls
- While the dough is proofing, preheat your oven to 200℃ (390℉).
- Bake the rolls in the preheated oven for approximately 25 minutes, or until they have turned a deep golden brown.
- Once done, brush the tops of the warm dinner rolls with melted butter.
Video
Notes
- Use high-quality flour for the best results. Consider using bread flour, which has a higher protein content than all-purpose flour and can help give the rolls a chewy texture.
- Sourdough baking is all about precision, so it's important to measure your ingredients accurately. Using a digital scale is the best way to ensure that you're getting the right amount of flour, water, and starter.
- Ensure that your sourdough starter is active and healthy before starting the recipe. This will ensure that the dough rises properly.
- Sourdough needs time to rise, so don't be tempted to rush the process by increasing the temperature or adding more yeast. Let the dough rise at its own pace and you'll be rewarded with light and fluffy dinner rolls.
- While traditional sourdough is made with white flour, you can experiment with other types of flour to create different flavors and textures. Whole wheat, rye, and spelt are all great options to try.
Lisa says
Great recipe with plenty of instructions. They turned out amazing!