Soft and Fluffy Sourdough Dinner Rolls Recipe
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Soft, pull-apart sourdough dinner rolls make for the perfect addition to Sunday dinner or any holiday gathering. With a golden, soft crust and fluffy interior, these dinner rolls are irresistible when slathered with quality butter and a drizzle of honey.
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Traditional dinner rolls just got a sourdough upgrade! Soft, pull-apart, and shareable, these sourdough dinner rolls are baked until golden brown with a slightly sweet flavor and plenty of sourdough tang.
I have been experimenting like crazy in my kitchen recently! I love how versatile sourdough baking is. Many home bakers like me not only love the depth of flavor in sourdough bakes but the health benefits as well. Once I baked my first sourdough loaf with my sourdough starter, I was hooked!
Don’t have your own sourdough starter? What are you waiting for?! Let me be your guide. All you need is flour, water, and one week before you can be taking a crack at every sourdough recipe in sight. Find simple step-by-step instructions plus a free printable with a feeding schedule to make your own bubbly active sourdough starter from scratch.
Once your sourdough starter is active and bubbly, you have to give this sourdough dinner roll recipe a try. At first glance, it might seem that this recipe would be complicated and super time-consuming. But this couldn’t be further from the truth! Preparing the dough in the stand mixer makes for an easy sourdough dinner rolls recipe. Most of the time is just waiting for hands-off!
But the end result is irresistible. These sourdough dinner rolls are soft, chewy, and better than any chain restaurant rolls. A perfect accompaniment to any family dinner or holiday gathering.
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Why You’ll Love This Recipe:
Soft and Delicious:
I will never tire of crusty sourdough bread, but this is the perfect recipe when we are in the mood for pull-apart rolls. With a golden crust and fluffy crumb, sourdough dinner rolls are great for feeding a crowd at Sunday dinner or any holiday get-together.
Same-Day Recipe:
This is one of my family’s favorite bread recipes because it is a same-day recipe! Start preparing your dough in the morning and you will be baking fresh sourdough dinner rolls just in time for dinner.
Easy to Make:
With the help of a stand mixer, kneading the dough is a breeze. Knead with a dough hook attachment for 10-15 minutes to build strength for soft sourdough dinner rolls. If you do not have a stand mixer, don’t sweat it! Simply knead the dough by hand for the same amount of time.
Ingredients:
Milk
Butter
Active Sourdough Starter
Sugar
Egg
Bread Flour
Salt
Supplies:
Stand Mixer or Large Mixing Bowl
Spatula
9×13 glass baking dish or cast iron skillet
Bench Scraper (optional)
How to Make Sourdough Dinner Rolls:
Make the Dough:
Heat the butter and milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but not hot. If the liquid is too hot, it can kill the sourdough starter. I like to heat and then cool slightly before adding to the dough.
Meanwhile, add the bubbly sourdough starter, egg, and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter.
To the wet ingredients, add the flour and salt and mix again on low speed. Stop to scrap the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes.
The dough will look thick and sticky, like a cake batter. Cover with plastic wrap, a tea towel, or what I like to use – a shower cap, and allow the dough to rest for 30 minutes. This allows the gluten to rest before kneading.
Knead:
After 30 minutes, remove the cover and knead the dough with the dough hook attachment for 10 – 15 minutes.
You’ll know the dough has been kneaded completely when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded and it will pass the windowpane test.
This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
Remove the dough and place it in a lightly greased bowl. I like to use butter or olive oil. Cover it again.
Bulk Fermentation:
Place the dough in a warm place in your kitchen. The first proof should last about 3-4 hours. The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a cold kitchen, like mine, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.
A warm spot may be on top of your refrigerator, in a cabinet, or in the oven with the light on.
Shape:
Once the dough has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
Gently stretch the dough into a large rectangle shape. With a bench knife or serrated knife, cut the dough into 14-16 equal pieces. You can weigh them for consistency, each should be about 80g or so, or eyeball it and call it a day.
Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, tight ball. Repeat until all the rolls are shaped.
Lightly grease a 9×13 baking dish, round pan, or cast iron skillet. Place the shaped rolls into the baking dish, cover them with a damp towel, and let the dough rest for its second rise. The final rise can take about an hour or so. You will know the final proof is complete when the dough balls have grown and look puffy.
Bake:
Heat oven to 350 degrees f. Before placing them into the oven, brush the top of the rolls with a pastry brush with an egg wash, milk, or melted butter to help them get that lovely golden brown color.
Bake for 30-35 minutes or until the homemade sourdough rolls are golden brown. Completely cooked rolls will have an internal temperature is 190 degrees f.
Remove the rolls from the oven and top with more butter. Serve the sourdough rolls warm or at room temperature.
How to Serve:
Sourdough Dinner Rolls are best served warm. Slather them up with your favorite toppings, such as butter and raw honey or homemade jam. Place a bread basket full of these sourdough dinner rolls on the dinner table and watch them disappear!
This sourdough roll recipe is great for making larger buns as well! Instead of making 14-16 individual rolls, I will divide the dough into 8-12 larger buns. Bake at 350 for 25-30 minutes or until golden brown.
How to Store:
Sourdough dinner rolls will last for 2-3 days when stored in an airtight container or ziplock bag.
These soft sourdough rolls also freeze well. Allow the rolls to come to room temperature before placing them into a large freezer bag. Remove all the air and seal the bag. Date and store the rolls in the freezer for 2-3 months. Thaw on the counter until room temperature and enjoy dinner rolls in a pinch.
FAQs:
What makes sourdough dinner rolls different than yeast rolls?
Dinner rolls bought from the grocery store or local bakery are most often made with commercial yeast. Sourdough dinner rolls on the other hand are made with a sourdough starter. A starter is a culture of natural yeast and bacteria that naturally leavens your bread.
Why is sourdough bread better for you than regular bread?
Sourdough bread uses a sourdough starter to help the dough rise. This starter breaks down the phytic acid, which is naturally found in flour, during the long fermentation process. This helps our bodies absorb nutrients and makes digesting gluten an easier process.
Can I use all-purpose flour instead of bread flour?
If you do not have bread flour, all-purpose flour can be swapped as a 1:1 ratio.
Happy baking!
More Recipes Like This:
Soft Sourdough Sandwich Bread Recipe
Easy Flatbread Recipe Made with Starter or Discard
Roasted Garlic and Rosemary Sourdough Bread Recipe
FULL RECIPE TUTORIAL
Sourdough Dinner Rolls Recipe
Soft, pull-apart sourdough dinner rolls make for the perfect addition to Sunday dinner or any holiday gathering. With a golden, soft crust and fluffy interior, these dinner rolls are irresistible when slathered with quality butter and a drizzle of honey.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 240 grams (1 cup) milk, warm
- 57 grams (4 Tablespoons) unsalted butter, melted
- 200 grams (heaping 1 cup) active sourdough starter
- 24 grams (2 Tablespoons) sugar
- 1 egg, room temperature
- 450 grams (3 3/4 cups) bread flour
- 9 grams (1 1/2 teaspoon) salt
Instructions
Make the Dough:
1. Heat the butter and milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but no hotter than 110 degrees F. If the liquid is hotter than 120 degrees F, it can kill the sourdough starter.
240g (1 c) milk, 57g (4 T) unsalted butter, melted
2. Meanwhile, add the bubbly sourdough starter, room temperature egg, and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter.
200g (1 c) sourdough starter, 1 egg, 24g (2 T) sugar
3. To the wet ingredients, add the flour and salt and mix again on low speed. Stop to scrap the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes. You can also mix the dough by hand if you're not using a stand mixer.
450g (3 3/4 c) bread flour, 9g (1 1/2 tsp) salt
4. The dough will look thick and sticky, like a batter. Cover with plastic wrap, a tea towel, or what I like to use - a reusable shower cap, and allow the dough to rest for 30 minutes.
Knead:
5. After 30 minutes, remove the cover and knead the dough with the dough hook attachment at medium speed for 10 - 15 minutes. This can be done by hand. Knead the dough for the same amount of time, or until the dough passes the windowpane test.
You'll know the dough has been kneaded when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded and it will pass the windowpane test.
Baking Tip: This means when you stretch a small section of dough into a thin film, the light can pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
6. Remove the dough and place it in a lightly greased bowl. I like to use butter or olive oil. Cover it again.
Bulk Fermentation:
7. Place the dough in a warm place in your kitchen to double in size. In my 70 degree F kitchen, the first proof takes about 3-4 hours. The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a colder kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.
See Notes below for 'Make-ahead Options
Shape:
8. Once the dough has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
9. Gently stretch the dough into a large rectangle shape. With a bench knife or serrated knife, cut the dough into 14-16 equal pieces. You can weigh them for consistency, each should be about 80g or so, or eyeball it and call it a day.
10. Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, tight ball. Repeat until all the rolls are shaped.
11. Lightly grease a 9x13 baking dish, round pan, or cast iron skillet. Place the shaped rolls into the baking dish, cover them with plastic wrap, and let the dough rest for its second rise. In my 70 degree F kitchen, the final rise takes about 2 hours. You will know the final proof is complete when the dough balls have grown in size and look puffy.
Not ready to bake these on the same day?
No worries! Cover the unbaked rolls on a with plastic wrap and store it in the fridge overnight. Before you’re ready to bake them, pull the dinner rolls out of the fridge and allow the dough to rise. This will take longer since the dough is cold from the fridge. You could also flash freeze the shaped rolls and freeze for up to 3 months. Thaw at room temperature, allow them to rise and then bake!
Bake:
12. Heat oven to 350 degrees F. Before placing them into the oven, brush the top of the rolls with an egg wash with a pastry brush. To make the egg wash, beat 1 egg with a splash of milk.
13. Bake for 30-35 minutes or until the homemade sourdough rolls are golden brown. You will know the rolls are completely cooked when the internal temperature is 190 degrees F.
14. Remove the rolls from the oven and top with more butter. Serve the sourdough rolls warm or at room temperature. Enjoy!
Notes
- This sourdough roll recipe is great for making larger buns as well! Instead of making 14-16 individual rolls, I will divide the dough into 8-12 larger buns. Bake at 350 for 25-30 minutes or until golden brown.
- Sourdough dinner rolls will last for 2-3 days when stored in an airtight container or ziplock bag.
- These soft sourdough rolls also freeze well. Allow the rolls to come to room temperature before placing them into a large freezer bag. Freeze for up to 2-3 months. Thaw on the counter until room temperature and enjoy.
MAKE-AHEAD Option
If you are looking to prepare these Sourdough Dinner Rolls in advance – here are some options and tips!
Freeze & Bake
Option 1: Prepare the dough and once it has doubled in size, cover the bowl and chill the dough in the fridge overnight. The following morning, shape the dinner rolls and allow them to rise and get fluffy in a warm place before baking as normal.
Option 2: Prepare the dough and shape the dinner rolls the night before, then pop the covered baking dish into the fridge overnight. Pull out the unbaked rolls and allow them to rise and get fluffy in a warm place. In my 70 degree F kitchen, this takes about 3-4 hours.
Option 3: Prepare the dough and shape the dinner rolls, then pop the covered baking dish into the freezer. Once frozen solid, about an hour or so, place the sourdough dinner rolls into a freezer-safe bag and store for up to a week for the best results. When ready to bake, place the frozen rolls on a parchment paper-lined baking sheet. Cover and place them in the refrigerator the night before. The following day, take them out of the fridge and allow them to rise in a warm place, again about 3-4 hours in my 70 degree F kitchen, or until fluffy. Bake as normal.
Bake, Freeze & Reheat
Otherwise, you can bake the dinner rolls as normal, then allow them to cool to room temperature. Cover the rolls tightly with plastic wrap and place them in a freezer-safe bag. When ready to enjoy, allow the rolls to thaw on the counter top at room temperature. Once thawed, reheat them in a 350 degree F oven for about 8-10 minutes or until warmed through.
Oooh! I’ve got to try this one! Looks delicious, and same day bake, even better! Gorgeous photography too!
You’re going to love them! Soft, a little sweet, and same day bake – Woo! Thank you so much <3
hi…can I make the dough the night before and shape the next day morning?
Hi Magda! This will depend greatly on the temperature of your kitchen. In my 69 degree kitchen, the dough should double in size in 3-4 hours and then be shaped. If your kitchen is cooler, then it will take longer for your dough to complete the bulk fermentation. If I were you, I would make the dough, allow it to bulk ferment and then shape it all in the same day. Then pop the unbaked rolls in the fridge, covered, overnight. Pull them out in the morning, allow them to proof, then bake!
Thank you very much! I made them the first time just as you wrote and this time just like it says in your recipe! They turned out just perfect! I love your recipes and how well you explain every step of the way!
How would you recommend rewarding after freezing?
Thaw on the counter until room temperature, wrap them in aluminum foil, and pop them into the oven at 350 degrees F for 5-10 minutes or until warm!
Can you freeze these before baking? Or parbake so they are ready for baking a future day?
You can freeze the dough! I would allow them to thaw to room temperature and puff up before baking. These dinner rolls also freeze well after being baked!
Can you use alternative milk in this recipe?
Absolutely!
If i make half the recipe how many buns will i get?
Hi Andrea! If you half the recipe, you could divide the dough into 7 or 8 buns.
Why does mine come out compact and not fluffy 🙁
The starter passed the float test so I don’t understand what I did wrong. Any suggestions? Thank you
Hi Kim! A dense roll is typically due to improper proofing. You want the dough to at least double in size during the bulk fermentation and noticeably puff up after the second proof. This will help them not to be dense!
This is one of my favorite recipes of yours! Works great everytime. I love to add cheese
Aren’t they the best? I have to give the cheese a try, sounds fabulous!
I made these with your recipe and they were great! If I wanted to make the rolls for lunch time, how would you change the schedule? Would you cold proof after fermentation?
Hi Janae! I’m so glad to hear you enjoyed them! Yes, after shaping the muffins, I would cover and pop them in the fridge. When you’re ready to cook, pull them out, allow them to puff up (it will take longer since the dough is cold), then cook like normal!
Can I prep one day and bake the next morning?
Absolutely! Cover and store them in the fridge overnight after shaping, then proof and bake the next day.
How much time do they need to proof after being in fridge overnight?
This depends greatly on the temperature of your kitchen. In my 70 degree F kitchen, it usually takes 3-4 hours after being in the fridge overnight.
These rolls are absolutely amazing!!! The directions were easy to follow and the rolls tasted divine!!! Thank you!!
Made these but with half the starter and instead used discard so I could counter ferment longer. It’s 5 degrees f outside and house was cold. Everything by hand. They sat half a day and over night then at lunch shaped for second proof til 10pm. Thanksgiving is tomorrow! I hope they are well received. Thanks!
Thank you so much for sharing, Anisa! I hope you all loved these rolls!
I made these for Thanksgiving and they were amazing! I want to make them for a friendsgiving, but many of the people are dairy free. Can I use water instead of milk, and avocado oil instead of butter? Or will that not work?
Hi Maddie! So thrilled to hear that everyone loved this recipe! A non-dairy milk option would be a better substitute and avocado oil should be fine to replace the butter. Hope everyone loves it!
Can I use sugar substitute such as monk fruit?
I have personally never tested this recipe with monk fruit, but that should be fine.
Can you use unbleached all purpose flour?
Hi Becky! You can certainly us all-purpose flour, however, I recommend using bread flour because it will give you a more soft and fluffy dinner roll.
We love this recipe! I make it all the time and it’s perfect. One thing I changed: I do not do the egg wash. I brush with melted butter prior to baking instead and prefer them this way. So delicious and so easy!
I’m so thrilled to hear that you love this recipe! And thank you for the tip – I’m going to have to try this myself!
Could you substitute the milk for oat or almond milk?
Absolutely!
Had these for Easter dinner and they were a big hit! Nice big fluffy rolls with just enough sourdough tang. Thank you for the recipe.
You are so welcome, Margaret! So thrilled to hear they were such a hit!
What mixer for flour can I use for recipe? I don’t wato use only all-purpose flour.
Hi, wht is the hydration of those buns?
it’s about 54% hydration. to figure out hydration , you take the amount of liquid divided by the amount of flour.
this recipe would be 240 divide by 450 🙂
This time I brushed my buns with butter instead of egg wash. Didn’t color so fast then others wise. And dry out, They hade a chance to bake before coluring.
Can I use coconut milk in this recipe?
Great question! Yes, you can use coconut milk in this recipe — just make sure it’s the canned, full-fat kind for best results. It may add a very subtle coconut flavor, but it should still give you soft, fluffy rolls. Let me know how they turn out if you give it a try!
Do I need to worry about over fermented the dough? Can it go to long?
Great question—and yes, you can over-ferment the dough. If it ferments too long, the gluten can start to break down, making the dough sticky, hard to shape, and resulting in rolls that don’t rise as well when baked.
To avoid this, watch for the dough to double in size during the bulk ferment, then move on to shaping. Timing can vary based on temperature and starter strength, so keeping an eye on the dough (rather than the clock) is key. Let me know if you have any other questions—I’m so happy you’re baking these!
Hi,
This recipe sounds good and so are the rolls. Can I use this recipe to make sandwich bread or do you have a specific sandwich bread recipe? I am new to bread making and need help. Thank you for sharing.
Hi there! I’m so glad you’re enjoying the recipe—thank you! You can use this dough to make a soft sandwich loaf, but I also have a dedicated sourdough sandwich bread recipe that’s perfect for beginners! It’s soft, fluffy, and great for slicing.
Here’s the link if you’d like to try it: https://simplicityandastarter.com/can-you-bake-sourdough-in-a-loaf-pan/
I’m always happy to help if you have questions—welcome to the world of bread baking!
Excellent recipe and results were the most amazing rolls for burgers! I used Einkorn flour and these were just perfect! Thank you for sharing.
Thank you so much—I’m thrilled to hear that!! I love that you used Einkorn flour—it’s such a flavorful, nutrient-rich choice, and I’m so glad it worked well for you. Thanks for taking the time to share your results!
Can I leave the egg out of replace it with something? Egg allergy in the family but I would love to try this!!
Great question! Personally I have not tested this recipe without the egg, but here are some suggestions I found! For the dough, you can replace the egg with unsweetened applesauce (about 3 tablespoons) or mashed banana for moisture and binding.
For the egg wash on top, you can brush the rolls with milk, non-dairy milk, or a little melted butter instead.
I hope that helps—and I’d love to hear how your rolls turn out!
I’d love to try this recipe! I’m starting my sourdough journey now and haven’t figured yet the timings of the feedings before baking. What’s the schedule to make sure that the starter is ready to be used in the morning? Thanks!
Hi! I’m so excited you’re starting your sourdough journey! For having your starter ready in the morning, it really depends on the feeding ratio and your kitchen temp. A 1:1:1 feeding (starter:flour:water) will usually peak faster (around 4–6 hours at 70°F), while something like 1:5:5 can take much longer (8–12+ hours).
If you want it ready in the morning, I’d suggest feeding it the night before (around 9–10pm) at a higher ratio—like a 1:4:4—so it has enough food to last overnight and be nice and bubbly when you wake up.
You’ll get the best feel for it by watching how your own starter behaves in your kitchen—it’s a bit of trial and error at first, but you’ll learn its rhythm quickly!
Could lard be used for butter in this recipe?
Great question! Yes, you can use lard in place of butter in this recipe. The rolls will still be soft and flavorful, but the taste will be slightly different since lard has a more neutral flavor compared to the richness of butter. If you’d like, you can also mix lard and butter together to get the best of both worlds—light texture with buttery flavor.
I made these rols and they were AMAZING! I followed the recipe exactly the way it was written. I did overnight the rolls and then bake the next day. My friend said these rolls are a must for Thanksgiving! Thank you, McKenna, for sharing this recipe!
I’m so thrilled to hear that everyone loved them so much! They are a staple for our Thanksgiving table, as well. Thank you for sharing, Susan!
Can I use pineapple juice and milk (50/50) to make it sweet hawaiian rolls?
I haven’t personally tested this variation, but in theory a 50/50 mix of pineapple juice and milk should work! Pineapple juice will add extra sugar and acidity, so the dough may ferment a little faster and the rolls might brown more quickly in the oven. I’d keep an eye on the rise times and tent with foil if they brown too fast. If you try it, I’d love to hear how they turn out — sweet Hawaiian-style rolls sound amazing!
Hello! If I want to double this recipe do I just double everything including the amount of starter?
That’s correct!
After shaping the rolls, could they be put in the refrigerator for 1 – 3 days? I have seen this in other similar recipes that the rolls could be put in the refrigerator for up to 3 days. After pulling them out of the refrigerator, bring them to room temp, let them go through the final rise and proceed to bake. This would be nice before a holiday so the rolls are prepped ahead of time. Thank you.
Great question! Yes — you can refrigerate the shaped rolls, but I recommend keeping it to 24 hours max for the best texture and rise. Anything closer to 2–3 days can risk over-proofing, which may cause them to collapse or bake up dense.
When you’re ready to bake, take them out of the fridge, let them come fully to room temperature, and allow them to finish their final rise until they’re nicely puffy. Don’t rush this step — that’s what gives you soft, fluffy rolls!
Such a great make-ahead option for the holidays!
What hydration should my starter be for this recipe?
Great question! My recipes are all written for a 100% hydration starter — meaning it’s fed with equal parts flour and water by weight. If your starter is at a different hydration, you can still use it, but you may need to adjust the flour or water slightly to match the dough consistency shown in the recipe.
Hope that helps, and happy baking!
Can I shape and put in refrigerator on Tuesday and bake on Thursday? (2 nights cold ferment)
You can, but I usually don’t go beyond 24 hours in the fridge for this recipe, as the rolls can start to overproof and may end up dense or gummy. For a longer cold ferment, I’d recommend shaping and refrigerating on Tuesday, then checking them carefully the next day (Wednesday) to see if they’re still holding their shape and lightly puffed before baking.
Any suggestion if the dough is a play doh texture and not getting shiny/passing the windowpane test? Followed directions exactly but it’s just not working .
Thanks so much for trying the recipe! If the dough feels more like play-doh and isn’t getting smooth or passing the windowpane test, it usually means it just needs more hydration or more kneading time. A couple things to try next time:
Add 5-10 grams of milk at a time while kneading until the dough softens and becomes more elastic.
Knead a bit longer — enriched doughs (with butter, eggs, sugar) can take extra time to come together, especially by hand.
Also double-check that your butter was truly softened — cold or firm butter can keep the dough from getting smooth.
Don’t give up — enriched doughs can be finicky, but once it clicks, it’s magic! Let me know if you want help troubleshooting further.
If I put them in my fridge overnight, how long should I let them rise again before popping them in the oven? Thanks! My kitchen is about 70 degrees as well.
Hi Evie! Typically, if I’m pulling the rolls out of the fridge for their second rise, I will let them rise for 3-4 hours at 70 degrees. This time could be faster if you place them in a warmer spot. But just be sure not to rush this step, otherwise the rolls will bake up dense and gummy.
Don’t know if I asked before. Can I use a mix of all-purpose and whole wheat in this recipe.?
Yes, you can! I recommend starting with up to 25–30% whole wheat flour, as using more can make the rolls a bit denser and slow fermentation. You may also need a splash more liquid since whole wheat absorbs more moisture. If you give it a try, I would love to hear how they turn out!