Soft Sourdough Dinner Rolls
Soft sourdough dinner rolls are everything you ever dreamed of!
These amazing pull-apart-style dinner rolls are soft and fluffy with just a touch of sweetness. Like our sourdough pumpkin dinner rolls and sourdough sweet potato rolls, you won't believe how easy they are to make!
Hi guys, I'm so excited to bring you this simple recipe for soft sourdough dinner rolls. We've been in the kitchen testing dinner roll recipes for weeks and we are finally ready to share it with you!
These sourdough dinner rolls are the pull-apart kind of rolls that everyone goes crazy for.
The taste reminds me of a cross between the sweet yeast rolls that they used to serve at restaurants like O'Charleys® and the little rolls that you get at Chik-fil-A® with the chicken nuggets for breakfast.
Serve these rolls alongside dinner or turn them into ham and cheese sliders for a delicious lunch or appetizer.
The dough can be mixed in the morning and baked up fresh for dinner the same day.
They are so easy to make and are completely irresistible!
What you need
- active sourdough starter
- bread flour
- water
- salt
- butter
- milk
- sugar
Here are a few ways to modify this recipe if needed.
- bread flour - All-purpose can be substituted for bread flour.
- sugar - The recipe calls for 3 tablespoons of sugar but it can be reduced if needed to 1 tablespoon.
- milk/butter - Non dairy butter and milk can be used for a vegan option.
Equipment needed
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Sample baking schedule
The following baking schedule has been tested in a kitchen with an ambient temperature of 68°F (20°C).
- 8:00 PM: Feed sourdough starter.
- 7:30 AM: Melt butter, milk, salt and sugar and allow it to cool down to room temperature.
- 8:00 AM: Mix dough and lest rest 1 hour.
- 9:00 AM: Stretch and fold dough, cover and let rest 30 minutes.
- 9:30 AM: Stretch and fold dough, cover and let rest 30 minutes.
- 10:00 AM: Stretch and fold dough, cover and let rest 2 hours.
- 12:00 PM: Divide dough, place in baking dish, cover and let rise 3-4 hours or until puffy.
- 4:00 PM: Bake.
NOTE: Warmer kitchens need less time to rise, colder kitchens will need more time to rise.
How to make them
Let's go over the steps needed to make these amazingly soft sourdough dinner rolls.
Step 1: This recipe calls for active sourdough starter so you will need to have your starter active and bubbly when you go to mix the dough. I feed my starter the night before I want to make the rolls.
Step 2: Melt the butter, milk, sugar and salt over low heat in a saucepan. Allow it to cool completely. Mix the liquid with the sourdough starter and flour in a mixing bowl. Cover and let rest 1 hour at room temperature.
Step 3: Perform 3 sets of stretch and folds, spaced 30 minutes apart. After the last set, cover the bowl and let the dough rest at room temperature for 2 hours.
NOTE: The dough is ready to shape when it has risen by about 50%. Adjust the rising time according to the temperature of your kitchen.
Step 4: Turn the dough out onto a lightly floured surface and divide the dough into 12 equal pieces. Each piece should weigh approximately 65g using a kitchen scale.
TIP: If you don't have a kitchen scale, gently press the dough into a rectangular shape and use your best judgement to cut into even portions.
Shape each piece into a ball by gathering up the sides and pinching them together.
Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball.
Place the dough balls into a lightly greased, glass baking dish. Cover the rolls with a kitchen towel and allow them to rise at room temperature for 3-4 hours.
TIP: If you'd like to prepare the dough and bake the rolls at a later time, shape the rolls, cover the dish with plastic and keep in the fridge for up to 36 hours. When ready to bake, allow them to have the second rise at room temperature until puffy and proceed with baking.
The picture below shows the rolls when they are first shaped on the left, and after they have risen for 3 hours on the right.
Step 5: Bake the rolls in a 375°F (204°C) for 25-30 minutes. The top of the rolls should be light golden brown and a digital thermometer inserted in the center should read at least 190°F (88°C).
Brush the tops with melted butter after they come out of the oven. Carefully remove the rolls from the baking dish and serve hot!
Tips for success
- kitchen temperature: It's very important to take the ambient temperature of your kitchen into account when working with sourdough. Our recipes are tested in a kitchen that is 68°F (20°C). If your kitchen is warmer, you will need to reduce your rising time in the first and second rise to avoid over-proving the dough.
- baking dish: Baking the rolls in a glass baking dish gave us the softest rolls. They can be baked in a 9" x 13" metal tin but you will need to bake them at 400°F (204°C) for less time. Check on the rolls around 22-25 minutes to make sure they don't over-bake.
How to store them
- Store the baked dinner rolls in a bread bag or wrapped in a tea towel at room temperature for up to 3 days.
- The baked rolls can be frozen for up to 3 months, stored in a freezer-safe bag.
More simple sourdough recipes
When it comes to sourdough, simple is the name of our game! Check out our delicious sourdough recipes that are made for home bakers. Each recipe comes with step-by-step instructions so that you can make delicious sourdough baked goods with confidence.
Soft Sourdough Dinner Rolls Recipe
EQUIPMENT
- 9" x 13" glass baking dish See notes for using a metal baking dish or silicone
Before You Begin
INGREDIENTS
Ingredients to make ½ cup (100 g) of Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50) water
Dough Ingredients
- 2 tablespoons (28 g) butter
- 1 cup (240 g) milk
- 3 tablespoons (44 g) sugar (or 2 tablespoons of honey)
- 1 teaspoon (5 g) salt
- ½ cup (100 g) active sourdough starter
- 3 cups + 2 tablespoons (375 g) bread flour
- 1 tablespoon melted butter (for brushing the top of the rolls after baking)
INSTRUCTIONS
Feed Your Starter
- 8 PM Feed starter: 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Make the Dough
- 7:30 AM Melt butter: In a small saucepan, melt the butter, milk, sugar and salt together over low heat. Pour the mixture into a mixing bowl and allow it to cool down to room temperature.
- 8 AM Mix the dough: Add the flour and active sourdough starter to the bowl of the cooled butter mixture and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.
- 9 AM First rise: Perform 3 sets of stretch and folds spaced 30 minutes apart, keeping the bowl covered between sets. To perform a set, pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. After the final set, cover and allow the dough to rise for 2 hours or until it has risen by 50% in size. (See preliminary notes above for using a stand mixer.)
- 12 PM Shape and Second rise: Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 65 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let rise for 3-4 hours.
- 4 PM Bake: About 20 minutes before you are ready to bake preheat your oven to 375°F (190°C). Bake for 25-30 minutes or until they are golden brown on top. The internal temperature of the rolls should be 190°F when fully baked. Brush the top of the roll with melted butter and serve. Please see the notes below for important instructions on how to make ahead and freeze.
Love how soft these buns are. Made them a few times. On lazy days, I make a loaf instead.
The rolls turned out great, and I was able to have them ready in 4 1/2 hours by tweaking the starter amount and keeping the room warmer. I forgot to feed my starter the night before and was worried I wouldn't have time to get the rolls ready, but I had an idea. I fed my starter at a 1:3:3 ratio at 8am. I got caught up working and didn't start the dough until 1:30pm, and so I used 200g of starter and 20g more flour (to account for the extra water from the starter) to help speed up the process since I was short on time. I only let it rest for 20 minutes, then used the KitchenAid method for 8 minutes. Then I set my oven to 350°F for 2 minutes, shut it off, put the dough in with the light on (it was still warm), and let it bulk ferment for about 1 1/2 hours. After that, the dough had risen by about 30%. Then, I shaped the dough and let it rise for another 1 1/2 hours. Then, baked and voila! I love being able to do this when short on time, especially since I don't use commercial yeast.
These are the BEST dinner rolls, ever! They are soft as clouds, with a slight hint of sweet (just a touch). These are my go-to now. I can't wait to try the other sourdough recipes of Amy's I've somehow missed. Thanks a bunch!
Wow! So good! I have been making sourdough bread for 2 years and now so excited to have a sourdough roll recipe that is amazing! Thank you so much for sharing this. I tried 4 different washes on them as an experiment and like the egg yolk and cream the best with a light sprinkle of Maldon Sea Salt on top.
Can honey be substituted for the sugar in this recipe? If so how many grams.
I made these and I almost don’t believe I made them. They are PERFECT! They were so easy to make I’ll be making these several times a week from now on. Just WOW. My friends and family are so impressed!
I wanted to make a soft dinner roll to go with my Halloween stew. We have young grandchildren and wanted rolls that would be easy for them to eat.
I wanted to follow the timeline, but I forgot to feed my starter. I tell you, I was still able to make these delicious rolls using the help of my proofing setting on my oven.
I fed my starter on Thursday morning at 10:30am. I wanted to bake on Friday. I did NOT put this in the oven on proof because it would be too hot and it would kill it. I hoped that my starter would be ready in about 5to 6 hours ( we have a strong starter) and it was. I used the kitchen-aid method described at the start of the recipe so instead of 3 stretch and folds a half hour apart it took 10 minutes to knead the dough. Then I put my dough in the oven on proof. It was hard to tell if the dough had risen 50%. I had to remind myself that this wasn’t my typical sourdough bread recipe. It was stiffer than I’m used to. By 11pm I decided to take the chance and form the rolls. I had seen on the YouTube video that the dough balls should be 65 grams. I wasn’t sure I was going to make it by looks alone. But, I actually got 19 dough balls (I made a recipe and a half). Forming was easy and I put them in my glass pan and put them in the fridge to bake the next day. I knew I needed time for them to rise before I baked them.
I wasn’t going to home in the morning and it was going to be a warm day so I didn’t want to take the rolls out of the fridge for over 5 hours. When I got home I had 2 hours to let them rise. I put them in the oven on proof and they had risen in one hour. They had to sit out while the oven preheated and they took the full 30 minutes to bake. They were delicious! My family loved them
My point for this long post is that you can adjustments to timing if you keep your eye on things and use common sense. The recipe itself I followed exactly (but I did make a half recipe extra). The fact that Little Spoon Farm gave a clear, concise recipe and video makes making adjustments a lot easier! Thank you for this recipe!
I loved this recipe. I made 12 rolls a few days ago and my family adored them. I was asked to bring bread to an event and I made 36. I got so many compliments!! This recipe is simple and turns out soft and buttery. They turned out every time and were super fast. Definitely a keeper!!!
These are delicious. So soft and fluffy! I love that the recipe gives a start time so they can be ready by dinner.
Well explained and does not leave out how important dough temperature is
I made these for our Thanksgiving dinner. I doubled the recipe, and made and shaped the rolls the day before. Refrigerated overnight and baked the next day. Turned out great. Rose really well and tasted great. I used powdered milk instead of fresh, and found I needed 2 cups less flour that the recipe called for. (doubled recipe)